40 CANADIAN DAIRYING. 



Very few udders are " well-balanced," i.e., equally 

 developed in the fore and hind quarters. Usually the 

 forequarters are deficient. This is said to be due to 

 the fact that the blood enters the hindquarters of the 

 udder, and consequently they are better nourished. 



An ideal udder is one which comes well forward 

 and well up behind ; which has teats of good, even 

 size, and squarely placed ; and which is covered with 

 elastic, mellow skin and fine hair. A fleshy, pendant 

 udder is usually deceptive. 



Cows may be milked once, twice, or three times in 

 twenty-four hours. When the daily yield of milk is 

 ten pounds (one gallon) or under, milking once a day 

 is sufficient. If the daily yield is sixty pounds (six 

 gallons) or over, cows should be milked three times a 

 day. Cows giving forty pounds (four gallons) or over 

 should be milked an equal number of hours apart. 



The persons who do the milking should observe : 

 kindness, cleanliness, promptness, system, milking 

 quickly, and milking out clean. Kindness is very 

 important, as it tends to secure a larger and richer 

 flow of milk. This is due to the fact that milk is 

 largely made at the time of milking, and the quantity 

 and quality of the flow depend to quite a large extent 

 upon the attitude of the cow towards the person doing 

 the milking. 



The cow's udder and flank should be wiped with 

 a damp cloth before commencing to milk. The 

 milker should wear clean clothing, preferably a clean 

 white suit. The hands also should be washed before 

 commencing to milk. Cows should be milked with 

 dry hands into a clean pail. 



