THE ART OF MILKING 



Ladelund Agricultural and Dairy School 



This institution was founded in 1879 as a private Agricultural 

 School, and for a time received a grant from Government = £150 

 per annuin, which is now increased to 6000 kroner = nearly £400. 

 There are on an average 180 students in attendance at a time, and 

 they usually stay about five months. The fees are 37 kroner a 

 month, or nearly two guineas, which covers board and lodging on 

 the premises. The students in attendance are from 20 to 25 years 

 of age, and for the most part have been engaged at factories and 

 dairy farms, and come here to get better equipped. There is a 

 Co-operative Creamery in connexion with the school handling the 

 milk of 500 cows, where the students have an opportunity of 

 seeing milk treated and tested with all the most modern appliances, 

 and manufactured by the most recent methods. There is also 

 attached to the school a farm of about 70 acres on which are kept 

 30 milk cows, 12 young cattle, 6 horses, 80 pigs, and 100 head of 

 poultry. 



The milk brought to the creamery is all paid for according to 

 the percentage of butter fat it contains, and it is claimed that this 

 system, now almost universal in creamery practice, was first intro- 

 duced at this institution by Professor Fjord. 



There is attached to the institution a chemical laboratory, 

 where not only milk but feeding stuffs and manures are analysed. 



The class-rooms are large and well equipped, and to them is 

 attached a museum containing a most interesting collection. 



An interesting and useful innovation was introduced here in 

 the shape of weekly courses of instruction in the art of milking. 



Mr Hagelund, a Danish V.S., has been engaged by the Govern- 

 ment to teach an improved and special method of milking, and it 

 is claimed for this system that not only is an increased flow of milk 

 obtained, but a slight increase of butter fat as well. The process 

 consists of manipulating or massaging the milk vessel in a special 

 way; first rubbing the vessel thoroughly with a dry cloth in 

 order not only to clean the udder, but also to bring the milk down 

 into the teats ; next beginning to milk slowly at first the two front 

 teats, and then the two rear ones ; and when the four teats are 

 completely milked in this way, the udder is manipulated in the 

 following manner : — 



First. The right quarters of the udder are pressed against each 

 other 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 between the two 



