VARIAIKJX (JF lAT IX ^IILK 77 



uncomfortably, nor should the nails come into contact with the 

 teat to the extent of irritating it. As will be seen in dealing 

 with fore and after milk, the milking must be done thoroughly 

 since the strippings are ver}- rich in fat content. 



There is a marked difference between milkers. On this point 

 we quote from Decker. " B\' looking o\-er the milking records 

 of the University of Wisconsin, it was possible to pick out the 

 cows milked by a certain milker, for he C(.)uld (or rather didj 



Fig. 13. — The wrong way to milk co«'S. (From Glucose Sugar Refining 



Catalogue.) 



invariably get more and richer milk from the same cows than 

 when the cows were milked by other men." 



5. Fore and After Milk. — The first milk drawn from a cow is 

 very low in fat content, containing just a few tenths of a per 

 cent of fat; while the last, the strippings, will test verv high, 

 often up to 8 to 10 per cent. 



\'an Slyke of the Xew York Station analyzed the different 

 portions of the milk of a Guernsey cow, with the foUowing 

 results: 



