DAIRYING, THE HORSE, AND BEES 259 



Before milking the udder and sides of the cow should 

 be brushed and wiped clean and if very much soiled be 

 washed and wiped dry, so that no dirt may fall into the 

 pail. 



The pail is held between the knees, one front and the 

 opposite rear teat being grasped by the right and left 

 hand respectively. The thumb and forefinger are closed 

 so that the milk in the teat cannot flow back into the 

 bag, and the milk is forced out by the three lower fingers. 

 A firm, even pressure must be given and the milk drawn 

 out as rapidly as possible, j;he last drop being secured if 

 it can be done without spending too much time in 

 stripping. 



Keeping the Milk. 



As soon as drawn the milk should be removed from 

 the stable, carefully strained through the fine strainer 

 of the pail and two or three thicknesses of strainer cloth 

 or cottonwool to remove all particles of foreign matter 

 that may have fallen in during the milking. After strain- 

 ing, the milk should be cooled of the animal heat as 

 quickly as possible in open pans in a refrigerator, in 

 deep cans in a tank of ice, or in cans suspended in a cold 

 well. 



Breeds. 



For ordinary family use or dairy purposes it matters 

 little what breed is kept, as good and profitable animals 

 may be found among all breeds. Those most largely in 

 use for the production of cream and butter are the Jer- 

 seys and Guernseys, while for a large supply of milk the 

 Holstein and Ayrshires are much in favor. 



As with poultry, the value of any breed for special 

 products depends much upon the strain, but perhaps in 

 a lesser degree, for the good qualities are not so quickly 

 and certainly transmitted and controlled. Thorough- 



