84 Missouri Agricultural Report. 



forth in the teat and milk cistern. If the teat cup fits the teat 

 snugly, it prevents the teat from expanding-, and the vacuum being 

 exerted largely at the lower end of the teat, the milk is completely 

 removed from the teat at each suction period. 



The slant of the teat cup must be duly considered, for the 

 reason that if the teat cup is fitted too loosely at the apex a large 

 amount of blood rushes to this point and causes a temporary in- 

 flammation, frequently producing sore ends. This can be entirely 

 avoided by fitting the cup so that the apex of the teat is similar to 

 the incline of the teat cup. If the teat cup is too small the milk 

 flow is obstructed, and consequently the milk will not all be re- 

 moved. The mouth piece should be large enough to allow the free 

 flow of milk into the teat, and in case the cow is advancing toward 

 the latter part of the lactation period the mouth piece should fit 

 so loosely that at the end of the milking operation it is necessary to 

 tie it up. If due precautions are taken in these points, the teat cups 

 will completely remove the milk. 



CLEANING OF MACHINES. 



The milking machines are very easily cleaned if a systematic 

 operation is followed, first, by attaching the machine to the vacuum 

 and allowing it to rinse itself with lukewarm water, and then with 

 a boiling solution of sal soda or some washing powder. In the 

 Burrell-Lawrence-Kennedy machine only the milker needs to be 

 cleaned. The tube is then removed, and the can is washed and 

 thoroughly sterilized. The pulsator is taken apart and cleansed 

 with a rag, and then placed in the sterilizer, the same as the can. 

 The rubber tubes, which are the hardest part of the machine to 

 keep clean, are then scoured by passing a brush through them and 

 laid in a brine solution. It is very essential that rubber should be 

 kept wet, and by adding salt to water it acts as a preservative and 

 prevents fermentation. These tubes are then rinsed with boiling 

 water and the machine is again ready for operation. 



THE KEEPING QUALITY OF MILK. 



Milk produced by these machines, if properly cleansed, con- 

 tains from 60 to 80 per cent less germs per cubic centimeter than 

 ordinary milk secured by hand. It is, therefore, extremely de- 

 sirable and practical from a sanitary standpoint to produce milk 

 with one of these machines. 



