Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1920-01-13
Do YOU know how to milk?

j, Do you know how to milk?
The question is neither irrelevant
nor impertinent. In sober, fact, a
great many persons who milk cows
twice a cay really know little about
the true art Of it, and great many
more could add to their present
knowledge. ~.
The writer Of this article met one
of the men In the dairy division of
the United States department of
agriculture who knew how to. milk
He was a tall, quiet gentleman.
"IIl just drive the cow in the
office here" he said. And he did
She was pasteboard cow, to be
sure but she served very nicely to
illustrate several things about milk
ing. And following are a few of the
essential things that this man who
knows no VITO milk said about
milking.
The first essentials are clean.
healthy cows and a clean, healthy
mixer. r.
The next, perhaps, is a clean and
sterilized pail with a narrow or par
italy covered top.
The COW should be curried before
milking to remove loose hairs, dirt
and dandruff This should be done,
If possible, an hour before milking
to allow all dust to settle before
milking is begun.
The next thing in order is sort
of sponge. bath. for the COW. 1t is
very, simple matter, though, for all
that is required is pail of clean
water and a cloth. Wash off and
wipe the udder, the flanks, the
thighs and the switch.
That done, everything is ready for
the actual milking-which process,
by the way, should be- approached
with hands that are not only clean,
but dry. Is
The mixer sits down on a stool
placed on the right-hand side Of the
cow. 1t is not very clear just why
the right side is universally the
milking side. Perhaps it is due to
the fact that the great majority of
persons are right handed. The milk
er on the right side of the cow, il
she starts to kick or move, is in a
better position to yanll the pail ouc
Of harms way before she can upset
it.
The mixer then grasps teat in
the palm of each hand. He squeezes
the teat by closing the fingers around
it and at the same time pulling the
teat slightly downward. Then the
fingers are loosened around the teat
to assume it's original form and po-
sition, while the outher hand
soueezes and pulls slightly down
ward on the other teat. Thus each
hand alternately gives a downward
squeeze, in rhythmic order.
tits wise to milk about two squirtS
out of each teat before allowing any
milk to go into the pail. Bacteria
appear to accumulate around the
end of the teat. and to be got rid
of largely i'll this way.
Then clasp the sma1I.top milk pail
between the knees, with the COW
cred portion of the top nearest the
mixer. II held In tits position the
covered portion will prevent hairs
and dirt from falling into the milk.
Milk quietly but rapidly. The milk
err makes use of the mother instinct
in the COW. Harshness is against that
instinct and the cow does not Sc
crete as much milk as she would II
she were MIXED and handled quietly.
1t must be remembered that mot
all the milk is III the. uddefo when
the milking process is begun. The
COW secretes milk more rapidly dur
ing the milking process; and the
milking, to be successful, must be
done in such way as to promote
that secretion. If it is done so as
to give pain to the COW or to alarm
or disquiet her. she will not give SO
much milk.
+ Keep milking as long as 1t is. pos
sible to get. any milk. The last milk
lis the richest. The first qtilS drawn
is comparatively low I'M butter
fat. It Is the "strippfngs," or last
milk given, that contain the high
est per cent of butterfat.
MILK Should BE Weighed
Well, that is about all there is to
the milking process. A great many
things are related to it. The depart
ment of agriculture recommends
that milk should be weighed daily,
There are several reasons for this.
One is that the S4tion should be