794 



We have spoken of the milking-sheds, the yards, cooling an< 

 testing of milk, now we will follow the course of the milk from th< 

 time that it is drawn from the cow until it is made into butter. 



We will suppose the cow has been brought into the milking 



bail and is ready for 

 milking. Having been 

 properly secured, the 

 udder and teats should 

 be carefully \vashed 

 and dried. Before 

 milking each cow the 

 milker should wash his 

 or her hands. The 

 milker should sit in 

 close to the cow, and 

 it will be well for the 

 proprietor or manager 

 to see that the milker's 

 finger nails are not 

 allowed to be long, for 

 this is a very common 

 source of giving cows 

 sore teats ; the naiJs 

 cutting the teats during 

 milking. To milk 

 properly and in a 

 cleanly manner, the 

 teats ought not to be 

 wet, but the milking 

 done dry. Many per- 

 sons, who have been 

 milking all their lives, 

 will object to this and 

 say that a cow cannot 

 be properly milked 

 unless the teats are 

 kept constantly damp 

 with milk. This is a 



The milk immediately after milking is taken to the cream 

 separator, and the cream as it comes from the cream spout is run 

 over a cooler and then into cans, while the warm new skim milk is 

 fed to the calves. When the separating is over, the cream is taken 

 to the dairy which, in the summer time, is kept as cool as possible, 

 while in the winter, if the weather is very cold, it may require to 

 be heated. The cans containing the en-am are left uncovered, 

 unless it may be with muslin to keep Hies and other insects out. 

 The cream should be stirred up with a wooden ladle at least three 

 times a day, so that it may all mature evenly. If not stirred a hard 



great mistake, and 

 although when tried 

 for the first limeit may 

 feel a little awkward, 

 after a short time it will 

 be found easier than 

 the other way. The 

 wet method is a filthy 

 one, and, where the 

 udder and teats have 

 not been washed, great 

 drops of dirty milk may 

 frequently be seen 

 dropping into the milk- 

 ing bucket and leaving 

 a dirty stain on it, 

 while the milker's 

 hands are covered with 

 dirt. Such treatment 

 as this serves to spoil 

 the flavor of the butter 

 and induces bad fer- 

 mentations, w h i ch 

 make the butter 

 rapidly lose its keeping 

 properties. 



:. 7. Halx-nck Tcslin; 

 Bottle. 



