122 THE JERSEY, ALDERNEY AND GUERNSEY COW. 



filled completely. The faster and sooner It Is completely- 

 drawn out, with gentleness, the more likely you will be 

 to get the whole. The milker who sits and talks, or In 

 any w^ay delays his business, will never obtain all the 

 milk the cow Is capable of yielding. 



The stripping, to obtain the last drop, should be done 

 with great gentleness by working the udder somewhat 

 In Imitation of a calf sucking. A person who under- 

 stands and faithfully performs the operation of milking 

 will cause the cow to yield milk that will make one- 

 quarter more butter than one-half the common grown 

 persons who do the milking will. This is a strong as- 

 sertion, but no stronger than we believe the facts will 

 warrant. 



All beginners should be properly taught at first how 

 to take hold of the teats ; and when once learned, they 

 will remember. This is seldom explained or taught to 

 beginners, and hence each chooses his own mode of 

 milking. They should be instructed that If they would 

 milk with ease, the hand should be kept very near the 

 extremity of the teats — not so near, however, as that the 

 milk will strike any part of the hand or fingers. They 

 should sit down close to the cow, not at arm's length 

 away ; the left arm should always press against or be 

 in close proximity to the leg of the cow, and then if she 

 kicks or steps, you can ward off the force and protect 

 yourself and pail of milk. 



With proper handling of heifers while young and 

 previous to calving, there Is very little liability to have 



