MILKING 



CHAPTER IX. 



A> a preparation for milking the barn 

 has been cleaned of manure, land 

 plaster or lime laid, the cows have 

 been groomed, and the udder, the folds near 

 it, and the tail washed, and the throat latch 

 or stanchion fastened to keep the animals 

 standing. 



The person about to milk has washed his 

 hands and put on milking clothes and taken 

 the milking pail, which has a small opening 

 and is provided with a cover. 



Before beginning to milk the milker 

 should wipe off the teats with a towel, which 

 should be kept in the pocket of the jacket of 

 the milking suit. The milker should be care- 

 ful not to handle a dirty milking stool, wipe 

 the udder or teats, or brush the side of the 

 cow with the naked hand. At the best dairy 

 farms the foremilk is discarded. 



The practise of leaning the head against 

 the cow's body should be abandoned. While 

 milking, the pail should be held at an angle 



91 



