THIRD ANNUAL YEAR BOOK — PART VI. 821 



cow and defy any man to tell t'other from which. We know this, because 

 we have seen it done, had it done on our own farms, and therefore know 

 that it can be done. All that is lacking is the "know how," and that 

 "know how'" can be easily obtained. 



To do all this, you must have your creamery sterilize the milk. It 

 must be brought back to you sweet, and if it is not then you have a set- 

 tlement to make with that creamery. They may have a settlement with 

 you at the same time and insist that you bring your milk sweet to the 

 creamery. If so, take your medicine like a little man, correct your faults, 

 and then insist that they correct theirs. Tell them that you cannot allow 

 your calves to suffer either on account of their carelessness or on account 

 of the carelessness of the driver. 



We cannot go on raising common calves on the cow now that land is 

 from $U0 upwards as we did when land was only $25 of $30. Neither can 

 we go on growing pessimistic, disconsolate, pot-bellied, spindle-shanked 

 calves and call them skim-milkers. The farmers of the west must wake 

 up if they are to get good revenues from high-priced land. 



RIGHT MILKING. 



Homestead. 



A matter of farm economy often overlooked is that of right milking. 

 Anybody on the farm who can squeeze a stream of milk out of a cow's 

 teat is set at the task. And those who do not know how, provided they 

 are a part of the farm's working force, are made to learn. Milking is a 

 chore not requiring much strength, and on the ordinary farm considered 

 as not requiring great skill. If the cows have any milk the ordinary 

 milker can get it. What more is asked? 



When butter is sold for 12 cents per pound there is no incentive to 

 painstaking milking. But where milk or butter has become one of the 

 farm's staple products care in milking is worth while. The large number 

 of cows on some iarms, to be sure, requires all the help available. But 

 the youngsters and inexperienced men should be well taught before they 

 become regular helpers. 



The first principle of teaching should be cleanliness. A milker with 

 clothes so grimy that particles of dirt and dust fall into the milk, and 

 whose hands could be benefited by soap suds, needs a lesson; ditto the 

 person who sticks his fingers into the milk pail or milks on his hands so 

 as to wet the cows' teats. In addition to cleanliness on the part of the 

 milker, care in thoroughly brushing off the cows' udder should be insisted 

 upon and particular care that neither through kicking, switching or other- 

 wise, none of the stable's filth gets into the milk. The best way to guard 

 against such accidents is to have the stable clean. 



After cleanliness comes efficiency. It includes good ways of holding 

 the teat, rapidity and thoroughness of milking. The teat, if not too short, 



