50 HINTS ON DAIRYING. 



LET OUT THE COWS. 



As fast as milked, it is best to let the cows go. This 

 gives more room, reduces the generation of heat in the 

 stable or milking place, and lessens the amount of drop- 

 pings and consequent bad odors rising from them. 

 Those left will soon imclsrstair.l this and iv>t get uneasy. 



A LICK OF MEAL. 



If the cows have been prepared for milking by giving 

 them a lick of meal, or a little dry hay, when they come 

 into the stable, it will be found to have a good effect. It 

 will also cultivate a willingness to come home at milk- 

 ing time and take their respective places in the stanch- 

 ions. It pays to please and satisfy a cow. She will de- 

 posit her appreciation in the pail. 



CARE OF MILK. 



- When the milking is over, the milk should be taken 

 as directly to the place of manufacture as possible. If it 

 must be kept over night, see that it is well stirred and 

 properly cooled to 70 degrees Fahrenheit, before leaving 

 it. Do not put on a close cover, unless the milk is thor- 

 oughly cooled. It is far better to deliver it directly to 

 the cheese or butter maker, who knows how to care for 

 it, and has facilities for doing the work or, at least, 

 ought to have. Very much depends on having the milk 

 delivered in good condition. If it is not, no after care 

 and skill can make a perfect product from it. True, if 

 all right when 'delivered, it may be afterward" injured or 

 spoiled, but it is not likely to be. It is therefore the duty 

 of the patron to do his part of the work all right; then 



