148 LIVESTOCK ON THE FARM 



pasteurizing give the milii a flavor that many people do not 

 like. Consequently, it is not popular. If milking is done 

 \mder sanitary conditions and proper care is taken afterward 

 the milk will keep well. 



Vessels in which milk is kept must always be clean. A milk 

 pail should first be rinsed in lukewarm water. Then it 

 should be scrubbed with warm water and soap, a brush being 

 used. After this it should again be rinsed, and then it should 

 be scalded with hot water or steam. Finally it should be in- 

 verted so the neck or opening is not obstructed, in a place 

 where the air is pure and wholesome. This will allow it to 

 drain and the air to circulate in it. Pails, cans or other ves- 

 sels should not be wiped after scalding as this again intro- 

 duces germs. 



The Mental Connection. — The act of milking is one of con- 

 siderable importance. The cow is a living machine with a 

 highly developed nervous organization. This machine must 

 be properly handled or it will not work right. There should be 

 complete harmony between the milker and the cow. The cow 

 should be handled with kindness and good judgment. If the 

 milker hits the cow with the milk stool, kicks her or swears at 

 her, harmony is destroyed and the cow does not give as much 

 milk as she otherwise would. As said before, a large part of 

 the milk is made during the time the cow is being milked and 

 if she is not properly handled she will not do her best. 



In this connection it might be asked what is the purpose 

 of the orchestra at a dinner or what is the purpose of the after- 

 dinner speech at a banquet. It is simply to get the mind into 

 a proper attitude for the digestion of the meal. So also it 

 might be advantageous to have an orchestra in a dairy barn at 

 milking time. At any rate, some milkers say that cows will 

 give more milk when the milker is whistling, than when not. 

 Some even say that certain cows become accustomed to 

 certain tunes and will do their best only when these tunes 

 are reproduced for them. 



It is also known to milkers that a cow will give more milk 

 when she is milked rapidly than when she is milked slowly. 

 This is thought to be on account of the stimulation produced 

 by rapid milking. Most cows are milked twice a day. Heavy 



