20 A iVWr Dairy Industry. 



the milk has time to collect from the remotest cells 

 of the glands and fill the milk cistern anew. This 

 changing of hands to alternate pairs of teats is re- 

 peated as long as milk will come, and should be con- 

 tinued without interruption. The more rapid and the 

 more svmetrical the work can be performed, the better 

 the cow will allow herself to be milked, the more and 

 the richer milk she will give. The upward motion 

 of the hand at ever)- repeated closing round the teat 

 produces a kneading motion on the udder, which is of 

 great importance to keep the milk in the cistern in 

 commotion. When the flow of milk seems to have 

 been exhausted by the milking, then each teat is 

 taken between the thumb and index finger and 

 " stripped " downward. This should be done merely 

 to insure an absolutely thorough removal of all milk 

 from the udder, and should never be resorted to when 

 the udder is filled, because it is apt to spoil the udder. 

 Careless removing of all milk from the udder will re- 

 sult in serious damage, because it has, aside from the 

 loss of the milk, a deleterious influence on the glands, 

 tending to interrupt the productive action in the 

 minute cells where the milk is formed. An extended 

 period of lactation has been bred into cows, and we 

 should try to confirm this habit by milking the heifer 

 after her first calf as long as possible, even if the 

 quantity of milk given is, in time, only a small one, 

 because, allowing her to dry off too soon before her 

 second calf, this habit of drying up is soon confirmed. 

 Milking is a tiring task and not too many cows 



