and evening milking and one descrip- 

 tion will suffice. 



Following the rinsing in clear wa- 

 ter after milking, the equipment is 

 washed in a detergent in the morn- 

 ing and merely rinsed in the deter- 

 gent solution at night. The milker 

 head and teat cups are partially dis- 

 mantled for washing in the morning. 



In considering the tasks involved in 

 preparing equipment before milking 

 begins, it is assumed that following 

 the previous milking, the milking 

 equipment has been cleaned and put 

 in special place as follows: 



1. The milker pails upside down 

 on equipment shelf. The milker 

 heads fully assembled hanging on 

 hooks above the milker pails. 



2. The milk pails and strainers 

 (unassembled) on the other equip- 

 ment shelf. 



3. The hot water solution pails 

 and strip cups on a small shelf be- 

 low the milker equipment shelf and 

 the cloths on a rod near by. 



4. The 10-gallon shipping cans 

 with covers on tight stacked in the 

 corner, a mallet in a special place 

 near by for loosening the covers. 



Preparation for Milking 



The following is a summary of the 

 preparation which must be made for 

 milking. Details are omitted. 



1. Assemble milking machines on 

 floor near vacuum outlets and rinse 

 by drawing clear water through teat 

 cups and tubes. Rinse milk pails. 

 Rinse strainers and milk pails with 

 water from milker pails. Assemble 

 machines ready for transportation. 

 Assemble strainers. 



2. Arrange 10-gallon shipping 

 cans in line or semicircle, loosen cov- 

 ers and put strainers on cans at far 

 end. 



3. Carry assembled units and milk 

 pails to the area in barn where milk- 

 ing is to begin. 



4. Prepare pails of hot water, at- 



tach strip cup and throw in cloths 

 and carry to area where milking is to 

 begin. The last two steps can be 

 combined where special milking equip- 

 ment cart is used during milking. 



Care Affer Milking 



At the end of each milking, all 

 equipment must be carried to the 

 milk room and all parts in contact 

 with milk must be rinsed in cold wa- 

 ter immediately. These two tasks 

 can be done quickly if each utensil 

 is carried to the milk house at the 

 first convenient trip after use. Thus 

 the pail of. solution, strip cup and 

 cloths, and milk pails can be carried 

 to the milk house and each deposited 

 in the proper place for rinsing be- 

 fore milking is complete. Each milk- 

 ing machine can be carried to the 

 milk house, emptied, and made ready 

 for rinsing. 



The milking machine is rinsed by 

 drawing clear water through it by 

 vacuum and then shaking. The rinse 

 water in the milker pail can then be 

 used to rinse the other equipment. 

 This can be done quickly if milk pails 

 are filled with rinse water in advance 

 of need. 



Following the rinsing in clear wa- 

 ter in the morning, the milking ma- 

 chines are partially dismantled. The 

 long air hoses and pulsators are re- 

 moved and placed in their proper 

 storage places. The teat cups, milk 

 tubes, and head parts are put in de- 

 tergent solution in the sink. In or- 

 der to protect the air openings in the 

 teat cups from the solution, the air 

 hose is removed from half the teat 

 cups and the free end of an attached 

 air hose substituted. Thus a pair of 

 teat cups are temporarily joined by 

 one air hose. The equipment can re- 

 main in the detergent solution until 

 the usual washing period. Each part is 

 washed in the detergent solution with 

 special brushes. Then the strainers, 

 pails, milker pails, solution pails, 



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