286 EXPERIMENT STATION RECORD. 



Cost of raising heifers, A. T. Neale {Delaware Sta. Rpt. 1901, jip. 28-30).— The 

 resultw of te^ts indicate tliat under Delaware conditions $40 to |45 barely covers the 

 cost of raising heifers to the age of 25 to 30 months. A special study is to be made 

 of this subject. 



A new method, of milking, J. J. Hecielund {Ber. Landokon. Konsulentcirk., 1900, 

 pp. 31-39). — The method of milking originated l)y the author and described by him 

 in this report in outline, has created great interest of late in Scandinavian dairy cir- 

 cles. The main point of the method consists in following up the regular milking by 

 a system of manipulations of the udder which will remove all the milk remaining in 

 the cavities and ducts of the udder at the time of the milking. The ordinary method of 

 stripping fails to remove this portion, which is doubly valuable on account of its high 

 fat content. The author does not give any data in this report as to the increase in 

 yield of milk obtained by the new method, but others have stated it to be from al)out 

 1 to 3 lbs. a day per head. The following synopsis of the method <>f milking recom- 

 mended by the author w'ill explain its essential features: 



The milking is done with dry hands and with the whole hand, the two fore teats 

 being milked first. The milking is ]:)egun by lifting the hands alternately with a 

 pressure against the udder, the teats being held loosely with the hands. When con- 

 siderable milk has come down, each hand is lowered until the teat has its natural 

 length; without l)eing stretched. As the hand is lowered the teat is pressed from 

 above downward with a gradually increasing pressure, and a continuous stream of 

 milk is thus pressed out of the teat. At first the milking is done slowly, taking care 

 that the teat is not stretched; stretching will cause the cow to hold up her milk. 

 When the milk flows readily, the milking is proceeded with as rapidly as the milker 

 can possibly do it, until but very little milk is obtained. Interrupting the milking 

 from the time the milk flows freely until the udder is emjitied must be guarded 

 against. As soon as a good flow of milk comes, the pressure against the udder men- 

 tioned above may be omitted. When only a thin stream of milk is obtained by this 

 manipulation, the hand is again opened above, and while the lower fingers loosely 

 hold the teats, thus remaining at the place most convenient for pressing the milk out 

 of the teats, the hand is pressed against the udder, or its lower part is grasped so as 

 to more easily secure a full stream of milk. When the fore teats do not give more 

 milk, the hind teats are handled in the same way, but without beginning with the 

 pressure against the udder. 



The hind teats being emptied, the "clean milking" is begun. The fore teats are 

 again gra.sped and the hands lifted to around the lower part of the fore quarters, 

 taking hold of this, thumb on one side and the other fingers on the other. The 

 milk is pressed into the milk cistern by means of a light pressure, and from there 

 out of the teat, emptying the fore quarters. In milking the hind quarters the hand 

 grasps with each grip well up around the hind part of the quarters. 



An "after-milking" now takes place, which is conducted in three different manip- 

 ulations in the following manner: First manipulation: The right quarters are pressed 

 against each other (if the udder is very large only one-quarter is taken at a time), with 

 the left hand on the hind quarter and the right hand in front on the fore quarter. 

 The hands are now pressed toward each other, while the milker at the same time 

 lifts them toward the body of the cow. This pressing and lifting is repeated three 

 times, the milk collected in the milk cistern is then milked out, and the manipula- 

 tion repeated until no more milk is obtained, when the left glands are treated in the 

 same way. Second maniptdation: The glands are pressed together from the outside. 

 The fore quarters are milked, each by itself, by placing a hand, with fingers spread, 

 on each side of the quarter; the hands are pressed against each other and the teats 

 then milked. When no more milk is obtained by this manipulation the hind cpiar- 

 ters are milked by placing a hand on the outside of each quarter, likewise with 



