The Russellville Democrat., 1881-06-30
FACTS FOR FARMERS.
Some Suggestions for the Farmer te Con.
 slider in the Care of Cows.

Some Suggestions for the Farmer te Con
 slider in the Care of Cows.
 Cows are generally milked twice a day-sometimes oflener; but the latter is unnecessary, unless the COW sheds her milk, or the udder be found of insuffi- cient capacity to hold her milk. The time required to milk COW will vary according to circumstances. When and where milking is done for transportation to some distant market, early milking in the morning must be done. It should be done regularly, whether it be done ear- Her oI later As rule, no milker should be required to milk more than twelve COWS morning and evening; some can milk fifteen, but generally ones arms and hands get pretty tired by the time twelve COWS are mixed. The time for milking COW must vary according to conditions; one COW may be mixed in four minutes, while another may require fifteen or twenty minutes, in order to be mixed thoroughly clean. If milking is not carefully, regularly and thoroughly done the quantity of milk produced will be Gaily diminished. Incomplete and imperfect milking in view of the fact that the milk first drawn is of inferior quality, as compared with the "stripp- ings" or "stroakings," terms we'll under stood by dairymen and good milkers- If any be left in the udder it tends to dry the COW or shrink her daily yield of milk. Great care must therefore be ex- ercised in this regard. The strippings increase the quantity of cream not only, but the flavor and quality of the butter also. Read this statement:
 Having taken several large teacups of the same size" says Dr. Anderson, of Bath, England, commencing with the milk at the beginning of the milking and others at regular intervals during the milking, till the last, which was flied with the strippines or strokings. These were severally weighed, so as to ascertain that the quantity of it was the same, and after repeating this experl- ment a number of times with different cows, the results were stated as follows "The quantity of cream always from the first-drawn cup was in every case much inferior and amaller than that from the last cup drawn, and those between giving less or more as they were nearer the beginning or the end. In the case of some cows
 
 first cup to the last was in the proportion of l6 10 ], and in no case was it less than s to l. The difference in quality was much greater than in quantity. In the first cup the cream was thin and in the last cup the cream was thicker and richer in color, more so than of any other. The difference in the quality of the milk that remained after the cream nI ct either in respect to the quantity and quality of the cream. The milk of the first cup was thin and bluish. as if a large proportion were water, while that of the last cup was of thick consist ence and of yellow color, more like that of cream than milk, both in appearance and taste"
 from this interesting statement the necessity of skillful and thorough milk ing is manifest to any observer. Good milkers are essential to every dairyman. There are what are called "hard" COWS to milk, and cows that milk "easy." Much also depends upon the milker. If he be rough and boistereus the COW will hold up part of her milk. Some cows do not stand still and quiet while milk ing; such cows require little indulgence and humoring. The temper of such cows is often made by bad and rough treatment of an unskillful, rough miker. A little mess fed to COW while milking often has good effect, and she, mean while, yields her milk more freely. As nearly as possible observe twelve hours, between milking, rule of more impor- tance than it at first seems to careless milker. The beating of COW with a milking stool, or kicking with your feet, protected by heavy pair of double- soled cow-hide boots, should never be allowed. Such mixers or herdsmen should be discharged as soon as such disqualifying traits or habits are discov- cred.