CHAPTER V. 



THE ART OF MILKING. 



As a general principle, cows should be milked twice 

 a day, and the times of milking should be invariable 

 all the year round — viz., at six in the morning and six 

 in the evening. If after calving, in the early state of 

 milk, it should be found that the bag becomes too full 

 from extreme heat or other cause, It will be advisable 

 to reduce the bag in the middle of the day, in which 

 case eight o'clock In the evening will be early enough 

 for the last milking ; but some judgment Is requisite ia 

 putting this into practice, as too great eagerness to re- 

 lieve the bag may have an Injurious effect, by weaken- 

 ing Its power of retention. Before and during the time 

 of milking the cow should have some good hay, chaff 

 or meal. This is beneficial in two ways — first, it is a 

 wholesome stay to the stomach, and secondly, it en- 

 grosses the attention of the animal and quiets it during 

 the operation. 



The hands should be dry and clean ; wet hands chap 

 the teats In cold weather, and want of cleanliness pro- 

 duces warts. Take great care that the last of the milk 

 is withdrawn, as one pint of this is richer for the pro- 

 duction of butter than two quarts of milk first drawn 



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