42 MODERK DAIRY PRACTICE. 



greatly to the infection of the milk. As the fingers rub 

 down along the teats they loosen and pull into the milk 

 all the dirt which was not removed by the washing of the 

 udder. The hands of the milker furthermore often come 

 in contact with the milk by the strong pulling of the teats, 

 and dirt adhering to the hand may thus be washed into 

 the milk-pail. If dairy products of the highest quality are 

 wanted, this method of milking must therefore be done 

 away with, and the milking performed in a way similar to 

 the following given by a Danish writer : 



" Take hold of the udder with the whole hand, so that 

 the small finger will be held just so low that the stream of 

 milk coming from the teat cannot wet the finger or the 

 lower part of the hand. The hand is then lifted, opening 

 it at the same time so that it takes hold of the teat very 

 loosely, with a quick but soft pressure, and is then lowered 

 so far that the teat is stretched just to its natural length. 

 At the same time as the hand is brought downward, begin 

 to press the teat from above downward, and end with 

 squeezing the milk out with an increasing pressure of the 

 whole hand. This pressure, with a soft push into the udder, 

 is a splendid means of emptying the udder. The move- 

 ments must not be violent, however, but soft and at the 

 same time as energetic as possible. Finally, when only 

 a little milk remains in the udder, the milking is continued 

 in the same manner, only with the difference that the hand 

 is entirely loosened from the teat every time it is carried up 

 toward the udder, and the lower part of the udder is held 

 by the thumb on one side and the other fingers on the 

 other side; the udder is then given a couple of soft pushes, 

 and the milk pressed out in the manner given." 



The picture in the text, taken from Ugeskrift for Land- 



