MILKING. 75 



milked dry. The greatest effect was always 

 noticed at the first milking after a change of 

 milker, and with some cows this was more 

 marked than with others. 



In comparison of milking fast and slow, cows 

 were milked in from three to four minutes and 

 in double that time. The yield of milk seemed 

 to be little affected, but in every case richer 

 milk was given when the cows were milked 

 fast, and this was most marked with cows giv- 

 ing the most milk. On an average from the 

 whole lot of cows there was a gain of 11.73 per 

 cent in the total yield of fat from fast milking. 

 This difference in quality, however, seemed to 

 decrease gradually, though not to disappear 

 altogether. 



When cows were milked one teat at a time 

 there was a decided difference in the composi- 

 tion of the milk from the different teats. The 

 milk richest in fat was invariably obtained 

 from the teat milked second, that milked first 

 coming next in richness, that milked third fol- 

 lowing, and that milked fourth the poorest. If 

 the order in which the teats were milked was 

 changed, the order of richness also changed so 

 as to conform to the above rule, indicating that 

 the richness of the milk from separate teats 

 was due to the order of milking rather than to 

 any characteristic differences in the parts of 

 the udder. With this manner of milking the 



