150 DOMESTIC ANIMALS, DAIRYING, ETC. 



The Hegelund Method of Milking. The milking is done with 

 dry hands and with the whole hand. After the milk flows readily 

 the milking is proceeded with as rapidly as possible and without in- 

 terruption until full streams of milk are no longer obtained. At this 

 point the milker begins with the manipulations of the udder, which 

 are three in number, and may be described as follows : 



First Manipulation. The right quarters of the udder are 

 pressed against each other (if the udder is very large, only one quar- 

 ter at a time is taken), with the left hand on the hind quarter and 

 the right hand in front of the fore quarter, the thumbs being placed 

 on the outside of the udder and the four fingers in the division be- 

 tween the two halves of the udder. The hands are now pressed toward 

 each other and at the same time lifted toward the body of the cow. 

 This pressing and lifting is repeated three times. The milk collected 

 in the milk cistern is then milked out, and the manipulation is re- 

 peated until no more milk is obtained in this way; then the left 

 quarters are treated in the same manner. 



Second Manipulation. The glands are pressed together from 

 the side. The fore quarters are milked each by itself by placing one 

 hand, with fingers spread, on the outside of the quarter and the other 

 hand in the division between the right and left fore quarters; the 

 hands are pressed against each other and the teat then milked. When 

 no more milk is obtained by this manipulation, the hind quarters 

 are milked by placing a hand on the outside of each quarter, likewise 

 with fingers spread and turned upward, but with the thumb just in 

 front of the hind quarter. The hands are lifted and grasp into the 

 gland from behind and from the side, after which they are lowered 

 to draw the milk. The manipulation is repeated until no more milk 

 is obtained. (Wis. B. 96.) 



Third Manipulation. The fore teats are grasped with partly 

 closed hands and lifted with a push toward the body of the cow, 

 both at the same time, by which method the glands are pressed be- 

 tween the hands and the body; the milk is drawn after each three 

 pushes. When the fore teats are emptied, the hind teats are milked 

 in the same manner. (Hawaii B. 8.) 



Hand Milking. Nothing has been produced which begins to 

 compare with the human hand as a milking machine. Cleanliness 

 and regularity are the first requisites in good milking. Next, quiet 

 and gentleness should be accompanied by quickness. Two milkers, 

 one rapid and the other slow (the cow being accustomed to both), 

 will get about the same quantity of milk in any given number of 

 days, but the former will get the more fat. The quicker the milking 

 the richer the milk, if the work is done well and completely ; the dif- 

 ference may not 'be great, but it is measurable in butter or money. 

 Again, two men milking like quantities in like time, from the same 

 cows or animals, giving milk usually just alike, will^get different re- 

 sults as to richness, and if they change places the richer milk is se- 

 cured by the same man. The milk fat or butter fat comes from the 

 cow, but it is the expert milker that gets the most of it. There seems 

 to be an undefined and yet conclusively proved relation between 



