Vermont Daieymen's Association. 97 



instances because they milked so hard that it was worth more 

 than the produce was worth to get it. This year we had one 

 heifer come in and she milked so hard that tlie hired man 

 utterly refused to milk that heifer; said he would rather give up 

 his job. In a minute I made her as easy to milk as any that 

 we had, by the use of the teat lance. I suppose every dairy- 

 man knows sometimes the teat will close up at the end so tight 

 it is almost impossible to get the milk out, and by using this 

 little instrument you will have a perfect cow. 



Q. Is there any particular time when you use your lance? 

 A. If the cow had a good deal of fever I would reduce that 

 fever before I used it, then use it as quickly as I could, with 

 saltpeter water or warm water or milk to get the fever out, then 

 use it and I have not had any bad results from it except in 

 one case there was fever in the bag when I used it and there 

 was trouble. 



Q. Is this lance made something like a milk tube? A. It 

 is a round, tapering piece of steel, the end is small and for about 

 half an inch it is perfectly round and smooth, then wedge shaped 

 with sharp edges. Give it a quarter turn and pull it back and 

 the operation is performed satis factoril}'. 



O. Where can I get a lance? A. Of C. H. Dana of 

 West Lebanon, New Hampshire. 



O. How often is it necessary to use it? A. Once is suf- 

 ficient. 



Q. Did you make four cuts instead of two? 



A. You do that, when it goes in it makes two and when 

 you turn it a quarter round it makes two more. 



Q. The lances that I have seen have been a long tapering 

 tube that you run into the cow's teat and then you unfasten a 

 long screw and as you pull it back it does the cutting. You can 

 insert it in the cow's teat without cutting and when you draw ii 

 back it will cut. 



A. I have never seen that kind. 



Q. Where did you procure yours? A. Our machinist 

 made ours. 



President Bruce : — They are making butter up in Canada 

 cind they have creameries too. They have the same kind of 

 problems to face and work out as we do and Prof. J. A. Rud- 

 dick. Dairy Commissioner of Canada, will speak to you on 



SOME CREAMKRY PROBLEMS. 



Mr. Ruddick : — Mr. President, ladies and gentlemen : — I 

 have listened with a great deal of interest to the very able papers 

 and discussions which have followed them so far to-day. It does 

 not take one long to see that you take more interest in butter 



