The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1895-02-14

AlfNlfA-A Pointer for EEEs-CAre
of Seed Potatoes.
Most people regard it as a slight on.
their capacity, if not a positive af-
front, If they are told that they do not
know how to milk COW. Ancient as
Is the practice, it is nevertheless quite
true If the opinion Of the most success
full dairymen Is Of value, that there is
comparatively little good milking done.
The art of milking, like any other
art, cannot be learned except by prac-
t1ce. The way to learn to milk, just as
the way to do anything else, is to do
It. Science alone will never make all
expert mixer. There is, however, a
right and wrong way and those who
are masters Of the science can teach
It In so far as teaching goes, but if it
be learned, it can only be by practice.
The best instruction on the way to
milk was published recently by DR..
D. w. Voyles, in the breeders Ga
zette." Starting out with the state
ment that the art Of milking consisted
In getting all the milk that is in the
udder at the time in the gentlest posi-
BILE manner and as quickly as possible,
slow milking always being bad milk
Ing, he goes on to say that during the
milking process the cow should be in
a condition Of absolute quietude; if her
stomach is full Of feed and her udder
| full of milk she will enjoy the act of
milking and "give down. with an ex-
preston Of satisfaction on her counte-
nance which must be seen in order to
be realized and understood. Under
| these circumstances we have often no.
ticed cows MIXED by an expert milk
er when it was hard to tell which de-
| rived the greatest amount of satisfac-
ton from the operation, the COW in get
ting rid of the milk, or the mixer in
| getting it. The one had a feeling Of
peace and contentment, and the other
was full of glowing anticipations OF
profit, and Of pride as well, as the own
er OF the best COW in all the country
round.
1t is not necessary to say that the
udder should be clean and dry. The
first teats selected should be MIXED
perfectly clean before touching the
others, and by the time that the last
| two are emptied thoroughly the first
will be partially refilled with the Sec
ond flow, and second round should be
made in the same order as the first.
| The doctor suggests, however, that the
same teats should not be chosen first
at every milking, for the reason that
they have the assistance of compress
sion made by the distended parts of
the udder as yet full, while in the last
one, or two, as the case may be, the
milk has no assistance from this
| source, and If the same teats are al
ways selected in the same way the
first selected will be greatly increased
IN size and the other diminished. He
suggests that by skillfUl selection of
teats to be MIXED first deficient quar-
tiers Of the udder can be developed, al
ways emptying them first; thus vary
Ing from his directions for definite
purpose, and the udder will thus be
balanced by the restortion of the de-
fective parts to their full, natural de-
velopment. Whether the teat should
be caught high up or half way down,
according to the same authority, de-
pends upon the nature Of the udder. If
the teats are Of good size and have nor
NAL openings they can be MIXED in
either way. but in case the COW has
small opening, leading from the milk
| pouch into the teat whether that be
large or small, compression must be ap-
| pied higher up in order to include
enough Of the adjacent udder to force
the milk out Of the lower and larger
milk pouch into the teat. He points
out a Gthger in this practice, that of
producing varicose veins, which NAV
| be developed into permanent gareet.
On the other hand, if such are not milk
ca as above suggested they may re-
| tain so much Of their milk as to be-
come early shippers, and hence Of lit
| tie value. To this class belong COWS
that have fat uders
Another kind Of hard mixers are
| those that have small openings at the
| terminal end Of the teat and if thew
| nave also small opening leading from
the udder into the teat it is impossible
| TO remedy the defect. The opening be-
| low may be enlarged by artificial
dlstenslon, but this is not possible to
| the opening above. There is no doubt
| tnat large. number Of WIS degere,
ate into worthless animals by imper-
RECT milking, for the reason that the
! mllk that Is held by the small vesicles
nigh up In the udder forms a curd.
which destroys the secreting functions.
| One reason why so many cows are
spoiled Is because that where there
are three or four mixers every milk
| er wants to milk the easy-millxinr
COW, and the longer they are employed
the stronger his demand that he have
the softest snap, hence the COWS that
require the expert handling are given
over to the inexperienced, and are thus
spoiled: While no amount of instruc
tion will make a good mixer, never
theless, the suggestions, made in the
article above mentioned, which we
nave condensed to save space, will ma
terlaIy aid any man who strives to do
his best in the important work of get
ting all the milk possible out Of the old
hoss.-Homestead
| How to Drench n Horse. 4
In the farmers stable, where drench-
Ing bits and such improved appliances
are not at hand, the ordinary way of
giving horse medicine is to pour it
into his mouth from long neccked bot
tie. There is in this more or less dan
gel. Of his breaking off with his teeth