The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1912-09-12

minute globules averaging the ten
thousandth part of an inch in diameter.
The fresher the cows in milk the
softer and larger the fat globules are.
The longer in milk the smaller and
more tallowy the globules, resulting In
'strippers.' making very stubborn
churnings and crumbly. tasteless but
ter.
The food of the COW has a marked
influence on the composition of the
milk fat. White milk does not always
indicate poor milk; neither Is yellow
milk necessarily very rich. Grass,
bright clover hay, carrots, pumpkins
and yellow corpmeal tend to deepen
the color Of milk.
Rich foods may stimulate the pro-
duction Of fat for a short time, but the
COW will return to her normal percent.
age and perhaps-due to forcing-fall
below 1t for awhile. At the same
time the percentage Of fat in milk Is
by no means constant In every 100
pounds Of milk there are 81 pounds Of
water.
The Coiestrum.
The fluid the COW yields directly aft
er calving is known as colostrum.
which differs essentially in compost
ton from normal milk and is usually
considered unfit for human food
The milk gradually loses its colos-
trum character and In from FIVE to
ten days after the COW has freshened
is generally normal.
Children or weak handed persons
should never milk good cows.
Did you ever think why calf or a
lamb bunts Its mother when getting
its supper? Instinct taught it that by
giving a bunt or two the milk came
quicker-the nerves were thereby ex-
cited. Some mixers might take les
son from the calf and instead Of try
ing to get the udder as well as the
milk into the pail. let them press up
ward instead Of pulling downward so
hard. The udder is less likely to be-
come injured or unshapely.
Much might be said in favor Of wo-
men as mixers. The withdrawal Of
women from the COW stable has been
detrimental to the dairy industry, but
milking comes at such inconvenient
hours for the housewife. and her du-
ties are already so manifold she should
not be asked to 60 to the stable to
milk.
Better to have dirty floor than a
dirty atmosphere in a stable at milk
ing time. The milk does not touch the
floor, but 1t passes directly through the
atmosphere. If you want pure milk
the air must be pure in which ii Is
MIXED. Some of the best diaries have
separate milking sheds.
To secure clean milk the cows should
be brushed down. The stables should
be cleaned and ventilated and little
land plaster or other absorbent sprink-
led il the cutters. Just before milk
ing begins the udder should be wiped
with damp cloth and. If soiled. wash
ed with warm water.
The mixer should have on a suit Of
washable material. which should be
washed when dirty. The mixers
hands should be clean and free of dis
ease. Do not milk with wet hands
Some mixers have the bad habit Of
moistening the hands with the first
streams Of milk. The milk in the I'd
der proper is practically free from
germ life. but as the COW lies down on
the never too clean floor. bacteria Of
the worst form find their way through
the opening at the end Of the teat. and
In the milk In the teat canal they glo-
riously thrive and multiply. This is
the milk that should 60 into a small
| tin for the barn kitty. While bad for
hhe milk supply. have never known
II to kill cat. Do not milk il on the
barn floor or in few days you will
have a most offensive smell arising
! good practice is TO rub the hands
with little vaseIine or lard
| II either the fore or back portion Of
the udder is poorly developed, milk
that part first In the hope Of stimulat-
Ing the nerves and overcoming to some
extent the deficiency.
Always milk the cows in the ame or
fer. Milk as nearly as you can at the
same hour. having equal periods OF
time between the milkings. Cows CIV
ing a very heavy flow Of milk are often
MIXED three or four times during the
twenty four hours.