Milking

The f aster and more gentle a cow is milked, tlie greaier will be the ainount given. Slow milkers always gradually dry up a cow, and for the reason that if the ïnilk be not drawn about as fast as it is given down it will subsequently be withheld, and that withheld, is as a matter of course wli.u is known as the ■tripplngs, in fact, the upper surface of milk in theudder. Many milkersdraw the milk with astrong downward pull, in fact, with a jeik. This should never be allowed ; it irritates the cow, and often tajares the bag. Fill the teat and with a firm pressure of the last three flngers empty it drawing slightly on the teat and udder at the same time; so proceed alternately with each hand until the milk supply is exhausted. Many milkers get the habit of slow inilking because steady, firm, quick mi king tires the fingers and wrists, until by praclice the muscles get used to the work. Until this use comes naturally the individual should only milk such a number as they can without severe cramping of the hands; what are milked should be milked fast, increasing the number until at last there is no tiring whatever. Five minutes is about the limit that should be allowed for milking a cow There is another thing well worthy of being remembered. Cows should be milked as nearly at a given hour morning and evening as possible, since undue distention of the udder is always