Year: 1873




The manipulations in milking are best
learned by practice. But there is philoso-
ply In milking, as well as in everything
else, and right and a wrong way of do
ing it, and because the right way is the
best 1t should be pointed out and followed.
However plain and simple the art of milk
ing cow may be considered, the particular
manner in which it is done may have much
to do in modifying the profits of the dairy.
| A description Of the internal structure Of
the udder will explain the reason for cer-
tain directions insisted on as essential,
which might appear unimportant. The
udder is divided into four parts, entirely
distinct from each other, except as they
are held together by membranous liga-
ments.


The milk in each is held in continent
tubes, which. like the roots of q tree, are
all contracted into one, just above the teat !;
the milk entering that tfunnel-shaped organ
by a single channel. Just at the upper
end of the teat the walls of this channel
are contracted and the contraction is sur
rounded by band of muscular fiber. The
will of the COW can operate on this band,
contracting or expanding it at pleasure.
making it operate like valve. At the
junction Of each smaller tube with large
one. is q similar contraction and band,
also under the control of the will. Ordin-
neck of the bladder) so that the milk has
the smaller into the larger tubes.


This is an admirable arrangement for
sustaining the weight of the milk equally
| in oil f.ft ho nd md n O
it from pressing heavily upon the teats.


When the udder is full. if the milk is
drawn out Of the teats, relieving the pres
sure in them, it requires vigorous effort
of the will of the COW, to prevent the pres
sure above from crowding the milk down
to ill the vacancy. If the udder is only
partly filled, she can hold the milk back
more easily; and the less thereis in it, the
more easily can she maintain the tension
of the muscular bands necessary to prevent
entirely the milk from flowing through
them. When the mixer first takes hold
of the teats and begins to milk, the ex-
citement causes the cow to contract the
bands so firmly rs to hold back the milk
perfectly for time. But presently this
vigorous contraction will begin to slacken.
and the milk will begin to pour through,
and if all is quiet, she will relax the bands
fully, when the milk all settles down upon
the teats, and if quickly drawn, it can be
all MIXED out to the very last drop.


But this perfect relaxation will only last
for o short time. If the milk is not soon
extracted. she will begin to tighten up the
muscular bands again, and the last part Of
her mess will be held back and permanent
ly retained, when the mixer probably
thinks he has got it all, because it stops
coming. A cow should, therefore, be
MIXED quickly as we'll as quietly. 1t is
natural for her to part with her milk in a
few minutes, and mixer should come as
near that time as possible. If the time OF
milking is much prolonged she will be-
come impatient and be sure not to "give
down" perfectly The quickest mixer gets
the most and best milk, because he gets all
the "strippings," which are the richest
part.


The more quiet and peaceable the cows
can be kept while being milked. the more
perfect will be tho relaxation of their I'D
ders and the longer will it last II any
thing occurs to disturb or excite or attract
their attention, the relaxation will cease
in moment, and if it occurs near the
close of the milking, some of the best
milk will be held back till the next milk
ing, when it will have become the poor.
blue milk that is first drawn. A double
loss ensues from every such occurrence.
because leaving milk in cows bag
always tends to diminish secretion.


The method of milking and of treating
the cows should be in accordance with the
foregoing facts. They should be kept as
quiet and comfortable and free from ex-
element as possible. To accomplish this.
regularity is of the first importance. The
cows should come slowly and peaceably
into the barn or yard. but promptly at Q
certain hour. Five in the morning and
five at night are good hours. Some mill
at five in the morning and seven at night
but it is not well to divide the time so un
equally. Observations have shown thai
milking 12 hours apart will give 80 pounds
of cheese to the COW, in q season, more
than when they are 10 and IA hours apart ;
and a greater inequality will make more
difference still.


An hour is long enough to keep the
herd confined, and mixers enough should
be employed to complete the work in that
time. This will require onehsnd to about
10 cows, and that number is about as
many as one can safely milk at time
without danger Of injury to the hands oil
the mixer or to the cows. The number
had better be less than more. Each milk
er should have certain cows to milk, and
he should milk the same ones in the same
order, so as to divide the time equally.
Changing mixers attracts the attention o!
the COW and excites little leeAng OF
down" as perfectly as when always milked
IN Gnunf{H FARMER