DAIRYING 101 



milk, known as " stoppings," contains some- 

 times as much as ten or twelve per cent, of 

 butter fat. Complete stripping encourages 

 the milking habit, and even when no more 

 milk comes, milking should be carried on for 

 a minute or two to stimulate the milk glands ; 

 on the contrary, insufficient stripping entails 

 a great loss of fat, besides gradually diminish- 

 ing the quantity of milk and oftentimes 

 spoiling a good cow. 



After milking, the milk should be weighed, 

 and at once removed to the dairy. 



The best temperature for a cowshed Temperature 

 would be from 58 to 60 F., but this is 

 very difficult to maintain. If the tempera- 

 ture does not go below 55, the cows do 

 very well. 



The food is first used to repair the waste 

 in the body, and to keep up the required 

 temperature (101), and after that for the 

 secretion of milk. Therefore if the sheds 

 are very cold, a great part of the food 

 is used to maintain the heat of the body, 



