374 HOW THE REINDEER LIVE 



evening, so that the work of the milkers may be lightened. 

 These folds are made of the stems of birches placed close 

 together and strengthened with cross pieces and strong 

 props. They are about seven feet high, and have two 

 wide doors. At milking-time, which the dogs know as 

 well as the men, the animals are driven inside by their 

 faithful guardians, and milking begins busily. The young 

 ones are generally left outside to graze or play, under the 

 watchful eyes of the dogs, who see that they do not 

 wander too far away. Inside the fold the noise is really 

 deafening. The reindeer run to and fro, giving loud 

 cries and throwing their heads about ; which, as their 

 horns are very big, is not pleasant for the milkers. Any one 

 walking that way would be struck, first, with the sound of 

 the movement and commotion going on in the enclosure, 

 and this would most likely be followed in a few minutes 

 by a crackling noise, as if a hundred electric batteries 

 were at work at once. 



In the middle of the fold are thick tree trunks to which 

 the. reindeer which have to be milked are fastened, for 

 without these they would not stand still one single instant. 

 The milkers have a thong which can be thrown round 

 the neck or over the horns of the animal, and this is 

 drawn closer till it is tied by a slip noose over the 

 creature's mouth, so as to prevent it from biting. Then 

 the ends are made secure to the milking block, and the 

 milking begins at last — the animal all the while 

 struggling hard to get free. But the Lapps know how 

 to manage them, and only draw the cord tighter over 

 the nose, so that the creatures are bound in self-defence 

 to remain quiet. The milk flows into a sort of large 

 bowl with handles, but the Lapps are both careless 

 and dirty in their ways, and not only waste a great 

 deal of the milk, but leave so many hairs in it that it is 

 necessary to strain it through a cloth before it can be 

 drunk. However, the milk itself is very good, and as 

 thick as cream, and makes excellent cheese. The milking 



