Methods of Milking. 59 



as " streak milking" or stripping with bent thumb. The "streak 

 milking" may be completed by stripping or by full handed milking. 

 Full handed milking and this method combined with ' ' streak milk- 

 ing" are according to Henkel permissible; the other kind of 

 milking should be prohibited since the teats are too much extended. 



The udder should be milked by the dry method since this 

 method of milking is more cleanly than moist milking, in which the 

 fingers become moistened by the milk, and although they slip 

 easily, at the same time they wash off the dirt from the entire teat. 



It is to be regretted that moist milking and stripping because 

 of their labor saving advantages, are preferred by many milkers 

 on account of their convenience, and even if they are urged to 

 carry out the ordinary dry milking, as soon as they are left with- 

 out supervision they will at once fall into the same fault. 



The order of milking the various teats differs. Milking from 

 the same side is supposed to induce the development of the side 

 first milked, since the half of the udder first milked is worked with 

 fresh strength while the subsequently milked quarters are not 

 emptied as well on account of the beginning weariness of the 

 milker and therefore they develop less perfectly. The hind quar- 

 ters are either not emptied entirely when the milkers have com- 

 pleted the milking of the fore quarters, or else one hand of the 

 milker rests while he finishes milking the hind quarter with the 

 other. The same applies in milking the teats crosswise, when the 

 hind quarter of one side of the udder is milked at the same time as 

 the fore quarter of the other side. Therefore it is advisable to milk 

 the fore quarters together and the hind quarters together, and the 

 milking should be undertaken first on those quarters which appear 

 to be most distended. 



With the drawing of the milk from the udder through milking 

 the teats, the complete act of milking is not concluded, as the udder 

 has not yet been sufficiently exhausted in its production. The cause 

 of this may lie in the fact that the milk cannot be emptied 

 by the simple sucking action from the smallest milk ducts and 

 alveoli, or that after the apparent entire emptying, the milk pro- 

 duction still goes on if the gland cells are properly stimulated in 

 their functions. 



As the flowing in of milk may be accomplished through the 

 so-called "preparation," that is stroking or massage of the bases 

 of the teats and quarters, the same result is possible through the 

 so-called "clean milking," or "after milking," to obtain an addi- 

 tional quantity, which is especially rich in fat. 



These methods vary and are practiced in different ways in dif- 

 ferent localities. 



The best known method of "clean milking," and one which 

 has been mostly studied, is that practiced by Hegelund, a Danish 

 veterinarian. This method is divided into the following phases : 



