Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1880-05-20
AGRICULTURAL.
milking Cows.

~4ry pals are not at all suited 'o'
M;lAing. They expose large surface
II mill: to irjHry from bad odcrs' dust
,nl straws, daring open as if to catch
.,,sirs and dirt as much as milk. It's
i. hopeful sign THAT better utensils are
coming into service. Several good pat
t4rns have lately been brought out,
these new pals afford protection to
,he milk, guarding against many eau
.S.s of faint and accidents. Nothing
,-.e. ever take the place Of careful,
oleanly milking; but these pals assist
IN securing this end.
Washing the udder is t'ettcr than
rnbbing, because it leaves the dead
kin and animal dust in a moist co|'
uition, lass likely to come oft while
.nilking. These little invisible psrtl
les act like 30 much yeast if in the
sailk, and are the source Of much OF
,hs animal odor' coms'laisn d Of. But
ghsn washed, the udder should be
xell wiped, and allowed to dry before
BEGINNING to milk. Don't begin milk
ing while the leafs are mmst' The
",ractice Of wettirg TIE teats with the
FIRST milk drawn is uncleanly, aud gen.
rally injurious. The srst milk isal.
says watery, and often quite acid; 1t
lends therefore to dry the teats unnat-
orally, and cause them to crack and
become ,aore. Indeed, this first milk
- 80 worthless often so much changed
IN warm weather that itls we'll to
..lilk two or three teatslull on the
,-ound; there is no loss Of a5ntter or
cheese, and a positive e1in the keep
;ng quality Of the mess from which this
part is rejected TO rub upon the
teats the last few drops drawn Is not
80 ssnseless, for this is rich in fat, and
..o.s like an ointment; it Is handy
preventive and remedy for chapped
.eats.
II there arc several COWS. begin
Walking at tne left Of the line as you
approach it from behind, for the ami
a.als are much lnoilne1 TO rest after
'.sins relieved of til si- milk, end NOV
" from left TO r.glfs ena, les them to
2:e down successfully. without being
afterwards GrEeerre,eG with. 1t is n
good plan to begin by storkine tie tea's
nd kneading The beg; Lelf minute
;'aus spent ss ret wasted, fer it is
-,reeable and auietingto ,the'cow, and
i. the milking is then slowly 'bsgun
+,s will give down" ell The more
.:eA,iiy aca rapidly. There is no cues
ION of the eowe- oE the cow to with
.aold her milk; the udder is provided
:~!th a set ef muscles aud tendon, for
his express purpose. 'oTtr which tile
animal lac perfect control. Anything
\ hick tends to disturb, annoy or ex-
rite her causes this power Of holding
up to be exercised. Thore should be
~ interruption a.ts- the milling be-
aims; hence it GstDest to 'begln each cow
18th an empty pail, and to have en-
-other which can be reaoLeG withon.
! 'aving your place, in case Of need.
i2,'hen we'll started; milk as fast &c Is
I ,nsistent with proper care, snd keep
! y this quack motion we'll to the end;
Else some of the rich "stripp.ngs" ma"
III held back. The chief reasons for
..nlking a COW perfectly dry are that
.Ae last milk obtained is always the
y chest, ard is lost # net drawn, and
{nat whatever milk is left in tire adder,
beyond certain time, not only loscs
- butter quality, but otherwise 80
changes as TO iMurieusly affect the
- aole Of the next milking; 1t ls alsc
.::able TO cause inflammation and 10,
almiuish the secretion Of milk.
We at know how muchcowsG dislike
4 ;hange of mixers, bat for tlss very
s.ason I object to the advice so often
.,ven, that each COW be always MIXED
~ ths same person. There will inevi-
= IDLY be an occasional, interruption or
range, and thea trouble and loss Of
IN result, from holding back milk.
therefore. let every COW be accustomed
! ON the FIRST to be MIXED by at least
AGO different persons. A COW may be
.nus broken to two new mixers about
~ easily as to ore. Seven or eight
t,Ss ia full flow are enough for one
larson to milk at stretch, and they
...onld be given three-quarters Of an
! our or more. With ten or more COWS,