216 THE dairyman's manual. 



excitation of the glands much less active. Thus the 

 rapid milker will always get the most milk. 



Xot every cow has teats of the most convenient size 

 and shape for this purpose, consequently there must be 

 different methods of milking. By faking hold of part 

 of the udder above the teat and where the large sinus — 

 or milk reservoir — is situated, a person with a small 

 hand may milk a cow with very short teats, at least two 

 inches in length, without difficulty. "With cows of this 

 kind — and many of the best Ayrshire cows have this 

 defect — some practice is necessary to make one an adept 

 in milking. But from practice the author knows it to 

 be not only possible but easily acquired with a little 

 patience, except by persons with large broad hands. 

 Even then it is easy to milk such cows by using the 

 upper joint of the thumb bent down, as a support for 

 the teat, instead of the palm of the hand, and then clasp- 

 ing the -fingers around the teat and pressing it against 

 the bent thumb, the very same kind of pressure can be 

 exerted upon the teat and udder. This method also 

 rests the hand, when, in milking cows with short teats, 

 the wrist becomes wearied. The common method of 

 stripping by means of the forefinger and thumb, drawn 

 down the teat, is also a rest for the wrist, and may be 

 used for milking short teats ; but in this manner of milk- 

 ing cows the teat should be stripped from the extreme 

 top to the bottom, and the part of the udder where the 

 largest milk reservoir is situated should be taken in and 

 stripped. The milk is then drawn from this part and the 

 perfect operation is performed. The condition of the 

 cow's nervous system is a large element in the effective 

 milking, for the product of milk is greatly dependent 

 upon nervous action, and no doubt the abundant nerves 

 with which -all parts of the udder are furnished must 

 have an important effect in controlling the action of the 

 glandular tissue. Every dairyman knows how much 



