CATTLB. 337 



MILKING. 



Simply drawing the milk from the cow is not the whole process of 

 milking. It is far too common a practice to drive cows into a filthy 

 yard, filled for several inches with mud and drippings, and not a shed 

 for shelter, even in bad weather. 



Well regulated dairy cows should always be driven into their stables 

 or sheds, and secured in stalls for milking. Thus the animal is under 

 control and secure from anno}'ance from her neighbors. A quantity of 

 water and a cloth should always be at hand to clean the udder and teats 

 before milking. Allow no noise or loud talking, no scolding, nor fret- 

 ting among the milkers. Teach the cows that the milkers are their 

 friends and they will confide in their kindness. 



USE OF THE SEPARATOR IN THE DAIRY. 



The separator has gone through the experimental stage, and has been 

 *o thoroughly tested that the results can no longer be considered as sim- 

 ply experiments. 



Prof. H. H. Wing, of the Agricultural Department, of Cornell Uni- 

 versity has the following to say on this important question: 



"If we look at the market reports we shall see that butter is classed 

 on the market as "creamery" and "dairy" butter. The first implying 

 that it is butter made up in a factory built for the purpose, from the 

 milk of a greater or less number of individual owners; and the second 

 that is butter made up on the farm from the milk produced on the farm. 

 If we study the reports further we shall find that in general the quota- 

 tions are much higher for the creamery than for the dairy butter; this 

 has given rise to an impression quite generally held that in some myste- 

 rious way the butter made at the factory is better than it is possible for 

 butter to be that is made on the farm. 



Now, this is entirely erroneous. Not only is it perfectly possible to 

 make as good butter on a farm as can be made at a factory, but it is a 

 matter of no great difficulty" and does not require an expensive or elabo- 

 rate equipment. The principles that govern the manufacture of good 

 butter are the same in either case. Their observance will result in good 

 butter on the farm just as sure as their neglect will result in bad butter 

 in the factory. That this is so is seen in the fact that numerous private 

 dairymen, having recognized these principles, are getting more for their 



