70 BUTTER-MAKING. 
It is customary in Denmark, and in other countries where 
dairying is practiced extensively, to milk three times a day, 
early morning, noon, and late at night. The only reason that 
can be assigned for getting richer milk after the shorter in- 
terval is that the distension caused by the excess of milk in 
the udder retards or restrains the free activity of the fat-secreting 
cells in the mammary glands. Experiments also show that 
frequent milking gives a greater quantity of milk. The in- 
crease, however, is not great enough to induce the average 
dairy farmers in America at the present time to milk more 
than twice daily. The intervals between milkings, however, 
can, without any special outlay of money or time, be equalized. 
Manner of Milking.—The milk should in all cases be drawn 
as rapidly as possible, and in such a way as to cause no dis- 
comfort to the animal. The hand and fingers should be used 
in such a way as to imitate nature’s method as closely as pos- 
sible. When the hand is placed around the teat, the upper part 
of the hand, or the thumb and forefinger, should close around 
the teat first, then the others closing gradually as the milk 
is pressed out. The fingers should encircle the teat without 
inserting the nails and causing discomfort to the animal. The 
Hegelund method of milking, in comparison with the ordinary 
method, has been investigated by Woll, and the results ob- 
tained were in favor of the former. 
The Hegelund method consists of manipulating the udder 
and parts of the udder in a systematic and regular way by 
lifting and pressing the different quarters of the udder. In 
the Wisconsin University herd of 24 cows, with which Dr. 
Woll experimented, the quantity of milk was increased by 4.5% 
and the quantity of fat by 9.2%, by the use of the Hegelund 
method. 
Milking-machines.—For a long time successful milking- 
machines have been expected by dairy enthusiasts, but so far 
no machine is on the market which promises to do work that will 
warrant its permanency in dairying. If any machine has 
been perfected which gives entire satisfaction, it is not within 
