MILKERS AND MILKING 523 



cow in the morning is almost invariabh' less rich in milk fat than 

 that yielded in the evening. But if the day be divided into two 

 equal periods and no unnecessary disturbance of the cows occurs 

 during the day, the difference between the evening and morning 

 milk is a matter of small amount. The aim should therefore be, 

 to milk at equal periods. Such an arrangement is by no means 

 always practicable, for owing to distance from market, the exigencies 

 of the train service, the requirements imposed on the trade by the 

 consumer, and the difficulty of obtaining a supply of competent 

 milkers precisely at the required times, it is impossible in some 

 localities to arrange for milking at equal periods of time. But it 

 would be well to bear in mind that such a course is desirable and 

 should be adopted wherever practicable. In any case milking should 

 be commenced at the same hour every morning and evening. 



{b) Preparation of the cow. — The cow should not be excited by 

 hard driving, abuse, or unnecessary disturbance. The entire body 

 of the cow should be cleansed and the coat well groomed dail}-. 

 The tail of the cow should be cut in winter as in Denmark if its 

 length interferes with cleanliness. Before milking the flanks and 

 hind quarters of the cow should be cleansed, as there can be no 

 doubt that it is from this source that dirt gains ready access to 

 milk in the process of milking. Such dirt, of course, abounds in 

 bacteria. Particular care should be taken that the udder of the 

 cow is clean before milking begins. Some milkers consider it 

 inadvisable to wash the udder, in which case it may be wiped with 

 a clean, damp cloth before milking. Other milkers advocate 

 thorough washing of the udder. If the hair is long the udder 

 should be clipped from time to time. One of the chief British 

 Milk Companies lays down the following instructions for milking : — 

 " The greatest possible care and cleanliness shall be observed in 

 every detail connected with the work of milking. The hind 

 quarters and udder of the cow shall be cleaned with a brush and 

 damp cloth before milking takes place. Soap, water, and towel 

 shall be provided for the milkers to wash and dry their hands with 

 before beginning to milk, and as often as necessary during milking. 

 The practice of milking in the field during summer is strongly 

 recommended. In autumn before the cows are housed at night 

 the long hair on the tail, udder, and hind quarters of the cows shall 

 be clipped. The shippons shall be well lighted, particularly behind 

 the cows, so that the milkers may see what they are doing and 

 whether everything is clean and in order." Many of these con- 

 ditions are derived from the practice in vogue in Denmark. 



