Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1890-11-15
cIeaDl,ness ana Regularity in Milktng

There ia nothing of more importance
thau cleanliness. The person by whom
the mix i, to be drawn and everything
connected with the operation should be
scrupulously clean. A sovenly person
will never make good mixer, and any
more than An obtuse and unobserving
one will succeed as an artist The
place where the milking is done should
be properly ventilated, the floor should
he clean and dry, and spread with straw
or other clean material to prevent spat.
tering The pail or other receptacle
used 10 drawing should always after use
be thoroughly ,oashed and then scalded
the purpose being to remove any par
ticle of milk, so that nothing remains
to disease future messess The mixer
should approach the COW with clean
hands. and by kindly word and gen
tie pattiug gains her confidence Be.
fore bringing the milking-psil to the
cow, The mixer gives the udder a good
brushing with cloth or the hands
II is taken for granted here that the COW
has all along been properly bedded and
carded, and that previous milkings have
always left the udder clean and in a
healthy condition. Failure In this re
spect may make 1t necessary to wash the
udder and teats. If so. let it be done
with clean water-never with milk
and the udder be wiped dry before milk.
ing To milk clean, dry teats with
clean. dry hands is not only cleanly bu,
easier and more pleasant Let the milk.
er provide himself with stool-not the
one legged affair usually so effective In
% fho IL
but a coed three or four-legged stool
which will require no special knack a,
balancing The pail should be large
enough to hold an entire milking, 30 that
the operator will not be compelled te
rise during the performance.
The left arm should be so used as to
protect the pail against the intrusion Of
a wayward or lawless foot, and the
operation should be so managed AS to re-
lieve the udder equally, the hands alter
mating frequently among the teats.
The hand should grasp the teat close to
the udder. closing gradually downward
with firm, gentle pressure, forcing
the milk outward as stesdily and rapid.
ly as possible. In stripping, let the
mixer see to it that he leaves nothing
behind, as it is a fact that In the strip.
pings lie the greater percentage Of cream
and that by leaving milk in the uddel
the COW gradually dries up.
There Is always more or less faint Ii
the atmosphere about the place where
milking is done, and milk ought not to
remain long in any vessel before being
transferred to the aerating or cooling
receptaeles. The wise dairyman. ther
fore, will remove his yield at, the earli
est possible moment. and win also beal
in MUD that there il nothing like regu-
larity in milking Nature loves regu
larity: the organism Of the brute, as
well as that of man, appreciates it, and
responds to it; while irrrgularity serves
only 10 confuse and embarrass. Milking
should. therefore, be performed with the
utmost regularity, so that the organism
OF the animal may know when to expect
it. and be prepared for It, The milkeI
should have definite number Of cows
for each milking, and should milk them
at the same hour each day, and always
ia the same order --Americda Dairyman