MILK GOATS. 



27 



There are also two systems of drawing the milk from the udder- 

 one consists in pressing the teat in the hand, as is usually practiced 

 in milking cows, and the other in "stripping." The first can be 

 adopted when the teats are of sufficient size to be grasped by the hand. 

 The other method is followed by most goat milkers and is a very 

 satisfactory way of milking. The teat is grasped between the first 

 finger and the thumb close to the udder and drawn down the entire 

 length, sufficient pressure being exerted to cause the milk to flow freely. 



A heavy producer may have to be milked three times a day for a 

 short time, but twice is sufficient for most does. The period between 

 milkings should be divided up as nearly equally as possible. Milk 

 should not be used for human consumption until the fourth or fifth 

 day after the doe kids. Some authorities recommend waiting for a 

 longer period, but this 

 is not necessary if 

 everything is normal. 

 Regularity in milk- 

 ing is important, and 

 kindness and gentle- 

 ness should be regard- 

 ed as essential in the 

 goat dairy. It is ad- 

 visable that the milk- 

 ing be done by the 

 same person as much 

 as possible. 



It may be stated as 

 a matter of interest 

 that in some of the 

 European countries 



FIG. 14. MUking pail used in the Bureau's dairy. Capacity, 4 quarts. 



through the streets 



from door to door and the milk is drawn by the goatherd as ordered 



bv the customers. 



CARE OF THE MILK. 



All utensils used in handling the milk should be kept clean. As 

 soon as the milk is drawn it should be weighed, strained, and cooled. 

 The weighing is necessary if it is desired to determine accurately 

 how much the doe produces. Milk records are especially valuable 

 to the breeder in selling stock as well as in his breeding operations. 



The milk should always be thoroughly strained to remove any 

 foreign matter in it. The best method is to use a layer of sterilized 

 absorbent cotton between two cloths, or to pass the milk through 

 several thicknesses of cloth. Cheesecloth is the best for this purpose. 



To check the growth of bacteria the milk should be cooled to a 

 temperature of 50 F. as soon after milking as possible. This may be 



