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this required pressure to force the milk from the teat 

 and intermits this pressure by intervals of rest. Thus 

 the milk is drawn by a series of pulsations in much the 

 same mechanical way as a water-ram forces water throuo^h 

 pipes. A study of the structure of the udder and teat, 

 with the various reservoirs and ducts leading to these, 

 will easily enable the intelligent dairyman to perform 

 this operation in the required manner. 



The milk reservoir at the base of the teat is first to be 

 emptied by forcing the milk from it downwards through 

 the orifice of the teat. This is done by clasping the teat 

 close up to the udder in the hand, between the folded 

 forefinger and thumb. These are then drawn tightly 

 together, and the pressure of these upon the upper part 

 of the teat is followed by that from the other fingers in 

 succession, so as to make a following pressure from above 

 downwards. The motion of the fingers is consecutive 

 and not simultaneous; acting in effect as if a set of rollers 

 or cams pressed upon the teat from base to extremity. 

 This method is indispensable for emptying the teat, for 

 if all the fingers are closed at one time the ducts in the 

 teat and the orifice from it are closed and the milk will 

 be forced upwards into the udder. It is also the most 

 rapid and effective way to empty the udder, for it forces 

 the milk from the largest reservoir at one act and move- 

 ment, and when the pressure As, released the expansion 

 of this reservoir by the elasticity of its fibrous walls pro- 

 duces a vacuum, into which the milk is forced instantly 

 by the pressure of air upon the udder. Thus the action 

 is similar to that of a force-pump, which alternately 

 forces out and draws in a stream, the first by mechani- 

 cal pressure upon the water and the second by creating a 

 vacuum which is immediately filled by atmospheric pres- 

 sure, and the motion by which the stream is forced out 

 produces the vacuum and sets in action the pressure of 

 the air. This rapid milking is very important, as it 



