CATTLE THE DAIRY. 843 



that it is almost impossible to milk her, or a severe cut may 

 make it quite so. Before I had milking tubes I was obliged 

 more than once to allow a teat to dry up, and the cow was per- 

 manently injured from an accident of this kind; but with a 

 tube I have drawn the milk from a badly-cut teat till it was 

 thoroughly healed. 



These tubes are made of silver, so as to not be liable 

 to rust, and have openings on opposite sides to admit 

 the milk, which flows through the tube into the bucket. 

 They have also a slide on them which enables one to 

 adjust them to different teats and prevents them from 

 going too far up into the teat. They should always be 

 washed after using, or they will soon become stopped. 

 These tubes are small and can be carried in the pocket- 

 book or vest-pocket. 



The best results will follow a thorough mixing of 

 the milk. The theory has been advanced that, as the 

 milk of different cows takes different periods to churn, there 

 would be a loss of butter from mixing the milk. An experiment 

 at the Pennsylvania Experiment Station showed just the opposite 

 result. The milk of four cows was carefully weighed and di- 

 vided for one week in January. Half of the milk of each cow was 

 put in a common milk-pan and allowed to stand thirty-six hours 

 before skimming. The other half was thoroughly mixed and then 

 treated exactly the same as the first, in every respect. The re- 

 sult was that the mixed milk produced sixteen pounds six 

 ounces of butter, and that kept separate, thirteen pounds eleven 

 ounces. 



How to Manage the Milk. Aside from cleanliness in 

 handling milk, there is no question of greater importance than 

 that of temperature. The sooner the animal heat can be expelled 

 from the milk the sweeter and better the butter will be The 

 best temperature for the milk-room is from fifty five to sixty de- 

 grees, and it should not be allowed to get above sixty-five 

 degrees. The old method of setting in shallow, open pans is 

 rarely, if ever, practiced now in dairies, as experience has 

 proved that a better article of butter can be made with less 



