180 



tent in this case brings great gain. The contented, 

 happy cow is the large milker. It takes but little to 

 make her contented, and it pays. 



Having the machine, with proper feed and good care, 

 the next little thing is to milk properly. The amount 

 of filth that is found in milk is simply awful. I will 

 give you only one instance of this: In starting an Alex- 

 andra Cream Separator in one of the older dairy dis- 

 tricts, after about 12,000 pounds had been separated 

 the bowl was removed for cleaning, and a wall of solid 

 black mud on the inside of the bowl, an inch thick, was 

 found. The milk had been strained twice at the fac- 

 tory, possibly also at the farm. You can imagine the 

 condition of that milk, as} r ou know milk is very suscept- 

 ible to odors, and the cowy odor comes from filthy 

 surroundings. 



How careful, then, you should be to have the hands 

 and stables thoroughly clean, the udder also, during 

 milking, as bad odors once in the milk can hardly be 

 eradicated. 



Cleanly milking is a little thing, but it pays. 



In the Wisconsin experiment station it was found 

 that the per cent, of fat was greater when a certain 

 person did the milking. The result was the same on 

 whatever cow the experiment was made; how and why 

 the professors could not determine. And as to quan- 

 tity, you all know some milkers secure much larger 

 yields from the same cow than others. To show you 

 the importance of this little thing to you, as dairymen, 

 a loss of only two-tenths per cent, of fat in the milk 

 for a year would mean, with butter averaging twenty- 

 five cents, a loss of $6.25 on every cow. 



How to get the most out of the milk is the next 

 little thing. This depends on your location. Of all 



