DAIRYING %^|3 



. Carlyle** found that with eight cows milked by men who were 

 all kind and' capable milkers, and for whom the cows all showed a 

 certain' amount of "affection;" there was not so much difference in 

 milk obtained by the regular and the irregular milkers. The av- 

 erage yield of milk per cow for the four days of the trials was by 

 the regular milkers 69.3 pounds of milk testing 4.75% fat, and by 

 the irregular milkers 73.7 pounds of milk testing 4.85% fat. The 

 relation between 'the milker and the cow should be a cordial, one, 

 as any feeling of fear or of dislike for the milker will have a ten- 

 dency to reduce both the amount and the quality of the milk a 

 cow gives. 



I. Milking a Cow Dry 



187. The necessity of "stripping" a cow dry each time she is 

 milked is very generally understood among milkers, as leaving 

 some milk in the udder or stopping the milking before the glands 

 stop secreting milk is one of the best means known for "drying up" 

 a cow. Many illustrations of this fact have been known and one 

 of those reported by Soxhlet and Svoboda* shows that a cow 

 which gave 71 pounds of milk from six milkings gave only 44 pounds 

 at the next six milkings when she was only half milked at five of 

 the last six milkings. This is a loss of 39% ; and by continuing this 

 inefficient milking for 10 weeks the cow was ruined as a milker. 



J. The Hegelund Method of Milking 



188. This method of milking consists of a set of manipulations 

 used after the usual milking and stripping of a cow ; these are de- 

 signed to obtain the last traces of rich milk left in the udder. This 

 method of after-milking has attracted considerable attention and 

 several investigators have reported on its use in a number of 

 herds. The following description of the manipulations and the 

 illustrations are given by Woll in Wis. Expt. Sta. Bull. No. 96. 



Description of the Manipulations in the Hegelund Method of Milking. 



First Manipulation The right quarters of the udder are pressed 

 against each other (if the udder is very large, only one quarter at a time 



**Wis. Expt. Sta. Report 1903. 

 * Kirchner Milchwirtschaft. 



