FARM DAIRYING 



milk at a milking, and she were killed just before 

 being milked, there would not be found in her ud- 

 der or any other part of her body more than a 

 quart of milk. Too much stress cannot be laid 

 upon this fact that the making of the milk is 

 largely completed just at the time of milking. 



Intelligence and kindness on the part of the 

 milker at this time determines, to a great extent, 

 not only the quantity, but also the quality of the 

 milk. 



When we press the teats we excite the fine net- 

 work of nerves in the udder. These nerves act on 

 the cells, breaking them down. At the same time 

 the water filters through the tissues, carrying with 

 it the mineral matter from the blood. The mate- 

 rials from the broken-down cells and the water 

 unite to form milk, which finds its way through the 

 minute channels to the milk cistern at the top of 

 the teat, whence the milk is drawn by the down- 

 ward pressure of the hand on the teat through the 

 teat canal, and escapes. It takes the fat globules 

 longer to get to the outlet, hence the reason for 

 the richness of the last milk drawn. 



Milk is a product which is subject to remarkable 

 changes while in the body of the animal secreting 

 it. Intense pain, fright, anger, all leave their 

 traces in the milk. In the human mother the 



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