ON AGRICULTURE TO DENMARK 97 



2. Good work improves the living machine. 



a. Milk clean. Clean milking develops the udder, and with 



this increases the quantity of milk, and 

 h. You receive richer milk. 

 c. Remember that the milk last drawn is by far the most 



valuable. 



3. Cleanly milking. 



a. You should wear tidy and clean clothes. 



h. Have the milk pail clean as well as the creamery can. 



c. Thoroughly clean the udder by rubbing with a piece of 



linen. 



d. Wash the hands thoroughly before milking. 



e. Let the udder be quite dry before you begin to milk. 



4. Carry out the work properly. 



CL Milk with dry hands. 



h. Seize the teats with the whole hand. 



c. Keep a gentle pressure on the udder. 



d. Milk as fast as you can, and never cease working until 



the milk is wholly drawn. 



e. Don't strain the teat beyond its natural length. 

 /. Remember the value of the last drops. 



5. Healthy state of the udder. 



a. If there be soreness or bumps in the udder or teats, stop- 

 page in the milk canal, or unnatural coloured milk, don't 

 mix the milk with any other, and don't send to the 

 creamery. 



6. Milking times. 



a. Begin milking always at fixed times. 

 h. Milk the same cows in the same order. 



7. Regard this excellent work as one of honour. 



FARMER, MARK THIS WELL. 



1. Clean the cows. 



2. Have good air in the stalls. 



.S. Light should be freely admitted." 



