326 THE HANDBOOK FOR PRACTICAL FARMERS 



Before becoming accustomed to the machine, nervous cows 

 may hold up their milk. Massaging the udder while the machine 

 is on and careful stripping later will prevent the leaving of milk 

 in the udder. 



Some dairymen believe that no harm results from the practice 

 of leaving the machine on the cow after all the milk has ceased 

 to flow. Disregarding the fact that this might prove harmful to 

 the more delicate cows, it is an uneconomic use of the milking 

 machine, as it wastes time. 



Speed in milking. — A great part of the value of a milking 

 machine lies in its ability to save time. The more expert the 

 operator, the more valuable is the machine. One man should 

 handle at least two, and, if possible, three, units, and strip after 

 them himself. The deftness of the operator has a great deal 

 to do with the speed of milking, and each motion should be made 

 to count. 



System of operating. — Where more than three units are used, 

 the following methods of operation are generally followed : 



1. Each man handles two or three machines, does his own 

 stripping and handling of the milk. 



2. One man operates from four to six machines, an assistant 

 doing the stripping and handling the milk. 



The first method is ordinarily preferable, as it enables each 

 man to become familiar with the machine and to know just how 

 to handle it on each cow milked. In order that the mechanical 

 milker may be a success, it is essential that the operator under- 

 stand his cows as well as his machine. 



Cows fresh in milk should be milked carefully until the tender 

 tissues of the teats and udder become accustomed to the strain 

 of milking. 



Contagious diseases. — Cows having contagious udder troubles 

 are best milked by hand until cured. In this case the hands 

 should be washed in the same manner as is recommended for the 

 teat cups. If milked by machine, the operator should carry with 

 him a part of the sterilizing solution (as recommended for steril- 

 izing teat cups and tubes) and a pail of clean water. After each 

 affected cow has been milked, the teat cups should be dipped in 

 the sterilizing solution and then rinsed in the water. Handling 

 the units in this way should prevent the spread of udder diseases 

 and meet the objection sometimes advanced that milking 

 machines spread contagious diseases. 



