The times-herald. [volume] (Burns, Harney County, Or.) 1896-1929, 1920-01-10
Fir-, Comes CLEANLINESS

/ The first essentials are clean.
, healthy cows aud a clean. healthy
mixer.
The next. perhaps. n a clean and
sterilized pail with narrow or
partially covered top.
! The COW should be curricd before
/ milking TO remove loose hairs. dirt,
aud dandruff. This should be done.
II possible. and hour before milking
TO allow all dust 10 settle before
milking IL begun.
The next thing In order ~ a sort OF
sponge bath for the COW. II ~ n
very simple matter. though. for all
that IN required IL pail OF clean
water and cloth. Wash on aud
wipe the udder. the TANKS. the thighf
and the switch.
Tha, done. everything II ready for
the actual milking which process.
by the way. should be approached
with hands that are not only clean.
but dry.
The mixer sits down on a stool
placed on the right side OF the COW
II II not very clear Just why the right
side IL universally the milking side.
Perhaps II N partially due To the fact
that the great majority OF persons
are right handed. The milker on
the right side of the COW. II she
starts to kick or 10 move. IL In
better position 10 yank the pail out
OF harms way before she can upset
u.
The mixer then grasps teat In
the palm OF ench hand. lie squeezes
the teat by closing the ingers around
II and al the same time pulling the
teat slightly downward. Then the
fingers are loosened around the tcat
and tho hand raised slightly 10 allow
the teat TO assume It's original form
aud position. while the other hand
squeezes and pulls slightly downward
on the other teat. Thus each hand
alternately gives downward squeeze
In rythmic order.
Getting Rid of bacteria
II IL 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 In this way.
Then clasp the small-top milk pail
between the knees. with the covered
portion of the top nearest the mixer,
II held In this position the covered
portion will prevent hairs and dirt
from falling into the milk.
MIX quietly but rapidly. The
mixer makes use OF the mother In
stinct In hts COW. Harshness II
against that instinct and the COW
does not secrete as much milk as
she would II she we're MIXED and
handled quietly.
II must be remembered that not |
all the milk IL In the udder when the |
milking process IL begun. The COW |
secretes milk more rapidly during |
the milking process: and the milking
10 be successful. must be done In
such way as to promote that secre-
tion. II II II done so rs TO give pain
to the COW or to alarm or disquiet
her, she will not give 80 much milk.
Keep milking AZ long AZ II IL pos
sible to get any milk. The last milk
Is the richest. The frat milk drawn
Is always comparatively low In but
terfat. II Is the "strippings." or
last milk given, that contain the
highest per cent OF butterfat.
MIX should be Weighed
Well. that Is about all there Is to
The milking process. A great many
things are related TO II. The De-
partment OF Agriculture recommends
hat milk should be weighed daily.
There are several reasons for this.
One Is that the ration should be ad-
Iusted 10 the weight OF milk, A safe
rule. the Department experts say,
Is ! pound OF grain TO every 3 " orl