Milk and Milking Milk and Milking. The practice will be found not only to increase the quantity of manure, but of milk. Milk should be poured into pans as soon as possible, and if carried far, or too much shaken, never gives abundant or good cream. In order to find the richness of the milk of your different cows, pour the first of your milking of each into glass tumblers, and when the cream has risen you can easily see which bears the thickest coat.
Milk gradually increases in richness from the first drop to the last.
They who by careless milking leave half a pint, in reality lose not only as much cream as the first five pints afford, but also all that part of the cream which gives richness and flavour to the butter, and dry up the cow into the bargain. A milk pan should not be above three inches deep.