Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-03-21
Importance of Clean Milking.

A great many examples could be given
about the influence of clean milking on
the quantity and quality of both milk
and butter. In Germany the expert
mept has been tried of allowing the per-
son to milk five cows during fourteen
days, and then another person milk the
same cows during the following fourteen
days. The cows were fed and served in
exactly the same way during the whole
of the time. The result, however, was
that the second person on an average
got about 4 Id. 8 1,2 OF. more milk per
animal per day than the first one.
A similar experiment was made by
Prof. Babcock. Three cows were milk
ed by one person. A, during a week,
the following week by another person,
b. From the milk A received the week
81 10. of butter were churned, while
from the milk B got only Is l-2 10. were
produced. This result is not only. owing
to the greater quantity of milk received,
but more still TO the fact that the last
drawn milk is by far the richest. That
this is the case any body may easily as
certain for himself by pouring the very
first and the very last drops of milk from
the same teat into cream tubes. When
comparing the tubes after the cream has
risen, be will be surprised at the great
d fference in the thickness of the layers
of cream; the milk first drawn looks,
Judging from the layer of cream, like
good skinned milk the last milk drawn
is more like thin cream. 1t has been
found that the first streams Of milk con-
tain only 0 per cent Of fat, while the
last strippings of milk from the same
COW contained as much as 1912 per cent
fat. A thoroughly clean milking, there
fore, is very important, not only as
means of developing the cows milking
power, but also to produce richer milk
1t is important, also, how often the
COW is milked daily. Some experiments
concerning this question have also eeen
tried, which show that the more times
a day the COW is MIXED the richer the
milk she yields. But whether one milks
three times or only twice day, the in
tervals between the milkings must, as
far as possible, be of the same length
The cow is in a very high degree de-
pendent on habit, and her udder works
evenly and regularly. The milking
hours, therefore, must be carefully OBJ
served, and the same person should
every time in the same course, milk the
same animal. II the milking is begun
too late, the cow becomes uneasy, anc
the tension of the udder causes pain tc
the animal. In both cases loss OF milh
eusues. The fact that the quantity o.
milk is lessened by milking less ire
auently and less energet ically is thini
of which one avsis oneself when want
ing to dry COW. But even in this cas'
it Is bad plan not to cleanly strip th'
udder; it is by far preferable to mill
less often, finally once only every other
day, every third day, or more seldom
still, till the cow gives so little miii
that milking may be dispensed with.
The mixer should pay great ateen
ton to the cleanly condition of the I'D
der and the teats. II he observes knot
and tenderness In the udder, sores OF
the teats, the milk canal stopped up, o
the milk having an unnatural appear
auce. etc., some remedial steps shoulc
at once be taken. Diseases in udder'
and teats often being contagious, COW
in that way affected must always b
MIXED last, and the milk from the al
fecred part Of the udder be drawn int
a special vessel and destroyed 10 order
70 stop further spreading Of the infec
| tiou.-W. r. Gilbert in Country Gentle
man.