ioo AGRICULTURE 



extent determined by the treatment accorded 

 to the cow. The amount of butter-fat, upon 

 which the commercial value of the milk 

 depends, is lessened by harsh, rough treat- 

 ment, or other adverse conditions, such as 

 exposing the animal to sudden changes, low 

 temperatures, fast driving, change of milkers 

 or milking hours, in fact, any noise or treat- 

 ment which excites or annoys them. This 

 is especially noticeable in well-bred cows or 

 deep milkers. The first process of milking 

 is to thoroughly wipe or wash the udder. 

 The milker should wear a clean overall, and 

 have clean hands with short nails. Milking 

 should be done with dry hands. The action 

 of milking is done more by creating a vacuum 

 in the teat by firmly opening and closing the 

 fingers from the base of the teat downwards 

 than by squeezing or pulling. Milking 

 should be done rapidly. The quicker the 

 milking the richer the milk. 



The first milk drawn is always deficient in 

 butter fat, increasing in quality until the last 



