The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-05-24
BUSINESS DIRECTORY


was" Yes, but when nay mixers go
into the milk barn to milk they under
stand that it means business. ] tell
them my milking barn is no place to tell
long stories and spark the hired girls. /
won't have poor mixer around at any
price, and IL catch man striking or
maltreating cow off goes his head /
talk this thing over when hire him and
he understands the first time he abuses
my COWS his time is out" 1t was evi-
dent these few words struck deep; the
subject now had q money value which
carried conviction and was more i'm
pressive than mere words.
The health authorities and the Society
for Prevention of Cruelty to Animals
would do well to give some attention to
the manner in VIII: n COWS are MIXED
in some dairies East nd West, for am
of the opinion that an investigation in
in this direction is much needed and
would promote the welfare of the pub
lie.
In new districts and especially at the
West and the Northwest, where the
dairy industry is rapidly spreading,
some suggestions in regard to milking
win be the more serviceable because
persons unaccustomed to the care of
dairy stock often fall into serious trouble
and loss. which timely suggestion
would perhaps obviate.
The first point to be observed by
mixers Is extreme kindness to dairy
stock-no loud talking or rough treat
ment of any kind should be allowed
while milking. The animal should be-
come well acquainted with its mixer;
should be made to feel a perfect trust
and confidence in this PERSONS good in
tention, 50 as TO be kept as quiet and free
from excitement IS possible. This is
best effected by petting the cow, hand
ling her gently and speaking in low,
kind, CHEEKY tones. Cows that are
frightened, that are kicked and beaten
fer every misstep they make, while being
MIXED. not only fall off greatly in their
yield of milk, but their milk is rendered
umwholesome and often so much so as to
cause disease and death to persons par
taking of it. The changes which milk
undergoes under such circumstances
have not been fully explained. though as
. physiological fact the unwholesome-
ness Of such milk has long been observed,
and made record of, by the medical pro-
fession- 1t should be borne in mind,
therefore, that any thing which frets,
disturbs, torments, or renders the cow
uneasy, lessons the quantity and vitiates
the quality of her milk.
The quantity of milk that q COW gives
depends much upon the mode, time and
regularity of milking. Cows do best that
have one regular mixer. and the time of
milking should be carefully attended to
and not be subjected to variation from
day 10 day. The bag should be brushed
of any loose hairs, and in case Of any dirt
on the udder it should be cleansed by
washing with cloth and fresh water.
For If the cow has been driven through
any muddy places and thus become be-
smeared. any dirt accidentally falling in
the pail viii communicate its faint to the
milk. The practice of wstting the hands
and teats with milk before milking is q
very vicious practice. This should al
ways be avoided, both for the comfort of
the animal and the cleanliness of the
milk. The mixer should have short
finger-nails, for long nails viii be sure to
hurt the teat and cause irritation to the
cow There are two methods of milking
the one may be called stripping or
catching the teat between the finger and
thumb and stripping down the whole
length of the teat. This plan is not to
be recommended. The better way is to
grasp the teats, one in each hand, dag
onally across the bag and press out the
miIk-the second, third and fourth fingers
doing the main work, while the upper
portion of the hand and first finger pre-
vents the milk from returning to the nd
der; the milk should be drawn rapidly
and the udder completely emptied of its
contents. In the flush Of the season, or
when cows are yielding the most milk,
from eleven to twelve cows per hour viii
be about the rate for q competent hand.
A slow, dilatory mixer makes great
loss in the yield of milk, and if pos
sible, ought never to be allowed to
milk except perhaps when cows are
going dry at the end of the sea-
SON. As the last-drawn milk is
the richest in butter, great care should
be taken that all the milk in the udder
be drawn, and this is important not only
on account Of the value of such milk. but
because the habit of leaving part OF the
milk undrawn has . tendency to dry up
the cow and weaken her capacity Tor
yielding full flow Of milk another sea-
son
To be good mixer is an accomplish
ment which some persons can never at
tain. Itrequires muscular hand, non
estv. or conscientious integrity, in dis
cnarRe oi oudess SooNA Aoso-S' S.I
plete control of temper, at least while
milking, and scrupulous regard to
cleanliness
Unless perfectly trusty hands can be
employed in milking. the dairyman
should give personal attention to the
milking, and If he does not milk himself
he should see to it that those in his en-
ploy perform the work properly in every
particular; for it is upon the manner IN
which this work is performed that ms
r,rofits from the dairy will be in great
measure regulated-one blow on the
spir,e with 3 milking stool in the hands
Of q passionate, ill-tempered man, or a
kick on the udder, may ruin COW for
eyer.-Professor Willard. f's Riirdi He'0
Yorker.
The first certificate Of Chinese
h;rth was recorded in San Francisco the
-. dav The name of the youngster