Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1920-02-13
Do you know how to milk?

Inc question is neither TeleNdHt
nor impertinent. In sober fact, a
great many persons who milk COWS
twice a day 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.
''I'll 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 u few of the
essential things that this man who
knows how to milk said about milk
ing.
First Comes Cleanliness.
The first essential are clean
healthy mixer.
The next, perhaps, is a clean and
sterilized pail with a narrow or par
TALLY covered top.
The COW should be curried before
milking to remove loose hairs, dirt
and dandruif. This should be done
II 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 q
very simple matter, though, for ali
that is required is a pail of clean
water and a cloth. Wash off and
wipe the udder, the TANKS, the
thighs, and the switch.
That done, everything is ready fol-
the actual milking-which process
by the way, should be approached
with hands that are not clean. but
dry.
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 milk.
ing side. Perhaps 1t is partially due
to the fact that the great majority OF
persons are right handed. The milk.
er on the right side of the COW, II she
starts to kick or to move, is in bet
ter position to yank the pail out Of
harms way before she can upset it
The mixer then grasps a teat in
the palm of each hand. He squeezee
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 teal
and the hand raised slightly to allow
the teat to assume its original form
and position, while the other hand
equeezes and pulls slightly down.
ward on the other teat. Thus each
hand alternately gives downward
squeeze, in rhythmic order.
Getting Rid Of Bacteria.
1t is 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 large
ly in this way
Then clasp the small-top milk pail
between the knees. with the covered
portion of the top nearest the mixer.
If held in this position the covered
portion will prevent hairs and dirt
from falling into the milk.
Milk quietly but rapidly. The
mixer makes use of the mother in
stainct in the COW. Harshness is
against that instinct and the COW
does not secrete as much milk as she
would if she were MIXED and han
died quietly.
1t must be remembered that not all
the milk is in the udder when the
milking process is begun. The COW
secretes milk more rapidly during
the milking process; and the milking,
to be successful. must be done in
such way as to promote that secre-
ton. If 1t 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 it is pos
sible to get any milk. The last milk
is the richest. The first milk drawn
is always comparatively low in but
terfat 1t is the ''strippings" or last