THE DAIRY. 531 



MILK AND ITS PRODUCTS. 



( 



The prime object in keeping dairy cows is to obtain milk. To 

 this end, under ordinary circumstances, every thing else is made to 

 yield. The increase of size, the production of calves, the 

 yielding of good beef, are all either of no importance or of very 

 secondary importance. Every effort in breeding and in feeding is 

 directed toward the production of the largest quantity or the 

 richest quality of milk. 



This being the case it is the only wise policy to continue, after 

 the milk has been secreted into the udder, the same care in its 

 drawing and in its preparation for market that have attended the 

 treatment of the animal. Milking should be done quickly, regu- 

 larly, and thoroughly, the last drop being drawn from the udder 

 at each milking ; since nothing tends so much to cause a cow to 

 fall off in her yield as the leaving of even a small quantity of 

 strippings in the udder. As the milk or some part of it is to be 

 used as food, of course every thing connected with the operation 

 of milking should be as cleanly as possible. Not only should the 

 vessel into which the milk is drawn be thoroughly clean, but the 

 udder and teats should, if necessary, be washed, and the hands of 

 the operator should be free of offense. Immediately after milking 

 the pail should be taken at once out of the stable, for even within 

 a short time after the milk has been drawn, it may become tainted 

 by the exhalations from the accumulations of filth which are una- 

 voidable even in the best-regulated stables. 



In all cases milk should be strained as soon as possible after it 

 is drawn, should be either cooled or warmed or left at its natural 

 temperature, according to the season, and the uses for which it is 

 intended. For instance, — if to be sent to the milk dealers in 

 cities, it should be immediately put in the cans, these being sur- 

 rounded by cold water (if possible, by running water) so that the 

 natural heat of the milk may be withdrawn as rapidly and 

 thoroughly as possible. If it is intended for butter making, it 

 should be set away in pans, either at the natural temperature in 

 warm and moderate weather, or in cold weather heated to such a 



