DAIRYING 35 



is taken) with the left hand on the hind quarter and the right hand in 

 front on the fore quarter, the thumbs being placed on the outside of the 

 idder and the four fingers in the division between the two halves of the 

 udder. The hands are now pressed toward each other and at the same 

 time lifted toward the body of the cow. This pressing and lifting is 

 repeated three times, the milk collected in the milk cistern is then milked 

 out, and the manipulation repeated until no more milk is obtained in this 

 way, when the left quarters are treated in the same manner. (See Figs. 

 1 and 2.) 



Second Manipulation The glands are pressed together from the side. 

 The fore quarters are milked each by itself by placing one hand, with 

 fingers" spread, on the outside of the quarter and the other hand in 'the 

 division between the right and left fore quarters; the hands are pressed 

 against each other and the teat then milked. When no more milk is ob- 

 tained by this manipulation, the hind quarters are milked by placing a 

 hand on the outside of each quarter, likewise with fingers spread and 

 turned upward, but with the thumb just in front of the hind quarter. 

 The hands are lifted and grasp into the gland from behind and frora 

 the side, after which they are lowered to draw the milk. The manipula- 

 tion is repeated until no more milk is obtained. (See Pigs. 3-5.) 



Third Manipulation The fore teats are grasped with partly closed 

 hands and lifted with a push toward the body of the cow, both at the 

 same time, by which method the glands are pressed between the hands 

 and the body; the milk is drawn after each three pushes. When the 

 fore teats are emptied, the hind teats are milked in the same manner. 

 (See Fig. 6.) 



Hill's reports on the use of this method that the extra milk ob- 

 tained about evenly balanced the extra expense ; and, unless the 

 cows' udders are clean, the extra manipulations of the udder causes 

 considerable more dirt to fall into the milk than by the ordinary 

 way of milking. Wing reports that by the after-milking or by 

 stripping cows thoroughly, the residual milk obtained averaged 8.75 

 pounds per cow per week and .6 pounds butter fat. Woll reports 

 that by using this method for four weeks with 24 cows the average 

 gain per cow per day was i. pound milk and .09 pounds butter fat; 

 the greatest increase for any one cow per day was 5.5 pound milk 

 and the least .2 pounds milk. 



The extra time required for the 'after-milking manipulations 

 was about three minutes per cow, or 20 cows per hour, and this 

 time at 15 cents per hour makes the cost of labor per day 30 cents. 

 If the average increase is .1 pounds butter fat per cow per day, 

 this for 20 cows is 2. pounds, which at 25 cents per pound gives 50 

 cents from which subtracting the cost of the extra labor, 30 cents, 



