I20 THE JERSEY, ALDERI^EY AND GUERNSEY COW. 



off. This point is of paramount importance, as, inde- 

 pendently of the quality thus produced, imperfect milk- 

 ing will dry the cow much earlier than if properly 

 milked, and tend to decrease the quantity. Milk as 

 quickly as possible, and never leave the cow during the 

 operation: an active milker may milk five cows an 

 hour; therefore, with a dairy of ten or twelve cows, 

 two persons should be employed, and so in proportion, 

 or regularity will be interfered with. .Six weeks prior 

 to the time of calving commence to dry the cow by 

 milking once a day for three or four days, which will 

 decrease the quality ; then cease milking for three days, 

 taking care that the bag does not get over-filled by the 

 cessation (which must be very carefully observed in hot 

 weather) ; after this the judgment must be exercised 

 as to any future milkings, which, if possible, should 

 cease altogether one month before calving. In all cases 

 thoroughly cleanse the bag, as, should any milk be left, 

 disease may be originated by the remaining secretion, 

 which will be very injurious at the next time of calving. 

 A few days prior to calving, should the bag be found 

 much distended, it should be thoroughly relieved. 

 This system I have pursued for many years, having a 

 hundred calves annually without the loss of a single 

 cow. 



Whatever may be the cause of restlessness or irrita- 

 bility of the cow during milking, gentleness is the only 

 treatment that should be allowed — violence or even 

 harshness, never. There are many causes after recent 



