250 THE MILK QUESTION 



the miscellaneous work about the farm during the inter- 

 vals. He therefore frequently comes to his task, which is a 

 delicate operation, all tired out and covered with dirt. It 

 is unreasonable to expect the highest grade of efficiency 

 under such conditions. Milking the cow is a very special 

 operation requiring aptitude, training, and skill corre- 

 sponding to other special trades. Proficiency is gained 

 through experience. It is advisable, when practicable, to 

 have the milkers specialize in this one particular part of 

 the industry and to devote their entire time and attention 

 to doing it in a thorough manner. It will be found at first 

 that a milker will not be able to milk more than a few 

 hours a day, but by practice he will soon be able to milk 

 eight or ten hours without any special difficulty. Operators 

 may be found in many factories who work eight or ten 

 hours a day at work requiring more concentration and 

 greater muscular effort than that required in milking. 



The milking should be done in a quiet, clean, and thor- 

 ough manner and at regular times as nearly as possible 

 at twelve-hour intervals. The cow should not only be 

 kept clean and fed regularly, but always treated kindly. 

 Before the milking commences, the stable should be 

 cleaned, but no work which would stir up dust or odors 

 should be done within thirty minutes before milking-time. 

 Next, the cows themselves should be cleaned and groomed. 

 This work should be finished half an hour before milking, 

 and the cows required to stand until they are milked. 

 While the cows are being cleaned the stable should be 

 ventilated. In cleaning the cows special attention should 

 be given to the belly, udder, tail, groins, flanks, and legs. 

 The method and thoroughness with which the cows are 

 cleaned varies considerably in different dairies. They may 

 be washed or scrubbed with water or soap and water, 

 brushed and combed or even treated with a vacuum 

 cleaner, which is in use in at least one certified dairy in this 

 country. The cows should not only look clean, but be clean 



