FARM DAIRYING 



side, and first rub the udder with the hands to 

 stimulate the nerves. Many milkers milk the 

 right back teat and the left front teat first, then 

 the left back teat, and the right front teat. Milk- 

 ing opposite quarters in this manner there is no 

 full quarter in. the way. 



Close the fingers gradually over the teat, begin- 

 ning at the top, and press the teat more against 

 the cushion of the thumb than into the hollow of 

 the hand. If the teats are short, the milking has 

 to be done at first with the thumb and two fingers 

 until there is room for the whole hand. When 

 stripping, press well up into the udder with the 

 thumb, so as to bring the last milk out of the milk 

 cistern at the top of the teat. Do not pull or 

 press too hard on the teats, but be sure to get all 

 the milk there is if you wish to keep up the milk- 

 flow. Thorough milking develops the udder. 



If there be any lumps or soreness in the teats, 

 or bloody, unnatural-colored milk, the milk from 

 those quarters should not be mixed with the rest. 



Much udder trouble is caused by bad milkers 

 bruising the teats or udder, thus causing inflam- 

 mation and more danger of losing a teat than from 

 garget. 



THE MILKING PAIL AND STOOL 



Never use a wooden milk pail, as the milk gets 

 [ia6] 



