202 THE AMERICAN FARMER. 



&quot; Milkmaids of the rosiest complexion attend them to the fields, and treat them so gently 

 that their tempers are never ruffled. Holland is a modern Arcadia of pastoral happiness. 

 Perhaps it is to be regretted that we have lost our ruddy race of milkmaids, whose gentle 

 ways made gentle cows, and have substituted the masculine help with his club, or sent the 

 boisterous dog to worry them home. The milkmaid should still be found, even in this free 

 and gallant country, plying the art which she so deftly executes. There is no more impro 

 priety in a woman milking a cow than in feeding chickens; and if women had the training of 

 cows, there would seldom be a vicious one. If we could teach the men who milk our cows 

 to treat them as kindly as the Holland milkmaids do, it would make a great difference, not 

 only in quantity, but in quality of milk. Excitement has a serious effect upon the quality of 

 milk. The milk of a single cow worried by a dog has been known to spoil a curd of cheese 

 from twenty cows.&quot; 



Study the Disposition of COWS. It is highly essential that the milker should 

 understand the disposition of the cows under his especial management. Mr. Willard, the 

 authority previously quoted, says: 



&quot; I always insist that the milker study the disposition of the cows under his charge; that he 

 become familiar or acquainted with each animal, patting them, or in other ways making them 

 understand that he is friendly and fond of them. When once their confidence has been 

 obtained in this way they will exhibit affection in return, and will yield in the increased 

 quantity of milk more than enough to pay for the time and trouble given to the purpose 

 indicated. Some cows are extremely nervous and excitable; such require caution and 

 attention in management, otherwise they soon become worthless for the dairy. 



Cleanliness Essential. Some people are in the habit, when first sitting down to 

 milk, of drawing a little milk to wet their hands and the teats of the cow. It is not a cleanly 

 practice, and should always be avoided. I have seen milkers with their hands gummed up 

 with filth, and the reeking compound of milk, dirt, and manure oozing out from between the 

 fingers and dropping into the pail, as the result of this bad habit referred to. In some 

 dairies a great deal of milk is tainted in this way, and not unfrequently this taint shows itself 

 in a very marked degree in the butter and cheese manufactured. Many thoughtless persons 

 have the impression that milk in some way purifies itself, and that taints imparted in the way 

 I have named cannot be carried into the butter and cheese. Such ideas are very erroneous, 

 and the sooner correct notions are had in regard to the purity and cleanliness of milk for 

 dairy purposes the sooner shall we arrive at a higher standard of excellence in dairy products, 

 and, as a consequence, better prices be obtained. 



Cows do not milk any easier with wet hands than with dry hands. If the udder or 

 teats are muddy or covered with filth, they should be washed with clean water and wiped 

 dry. Then milk with dry hands, and it will soon be found easier and pleasanter, even with 

 those who have been accustomed to wetting the hands and teats while milking. In summer, 

 when cows are running upon clean upland pastures, the udder and teats will generally be 

 clean, except perhaps in wet weather. If there is no occasion to wash the udder and teats, it 

 is always well to brush over the parts with the hands or with a cloth, to remove any particles 

 of dust or loose hairs adhering, and then set the pail in position and commence to milk with 

 dry hands. Uncleanliness in milking is one of the great faults in the dairies of this country, 

 and it is one of the causes of bad flavor in dairy products. Every dairyman should fully 

 explain this matter to hired help, and insist upon cleanly habits in milking. That the fault 

 referred to is a serious one and more general than some would at first imagine, can very 

 easily be demonstrated by visiting any of the factories at the time the milk is being delivered. 

 Let the milk strainers then be closely scrutinized, and they will often be found to present a 

 most disgustingly filthy appearance. If this mass of filth could be shown to some uncleanly 

 milkers, I hardly think they would be willing to test milk filtered through such material.&quot; 



