igo6.] Selection and Milking of Dairy Cattle. 453 



Milking. 



There is at the present time a great demand on the part of the 

 pubhc for a pure milk supply, and the chief responsibility for 

 this rests upon the owners of cows. It is the duty of those 

 engaged in the production and sale of milk to see that all cows 

 are in good health, and fed in such a manner as to produce 

 sound milk. In a well managed herd the careful attention of the 

 foreman or owner is essential to see that the milk from any cow 

 not in perfect health should not be mixed with the general 

 supply. The milk from any cow continually ailing should not 

 even be given to pigs or poultry unless previously well boiled, 

 as there is always danger of the transmission of disease. 

 Naturally, in a herd of cows there are many animals which will 

 suffer from ailments which are of a temporary character. Such 

 cases should be given immediate attention, and the milk for the 

 time should not be used with the rest. 



Cleanliness. — Cleanliness is one of the most important items in 

 connection with all dairy work, and unless the cows are treated 

 and milking carried out in a cleanly manner, no amount of 

 subsequent skill in the dairy will be of any avail in the pro- 

 duction of milk of a high quality. Cows should be kept well 

 groomed, and the udder carefully rubbed over with a brush or 

 wet cloth before milking is commenced. Milkers should wear 

 clean garments and wash their hands prior to commencing 

 operations and again after each cow is milked. 



Clean Milking. — The use of any organ of the animal body 

 undoubtedly promotes its development, and this particularly 

 applies to the udder, for the process of milking, if carried out 

 thoroughly, increases the milking capacity. To secure the 

 greatest development of the udder, it is necessary that the 

 milking should be carried out very completely, and hardly a 

 drop left behind at the end of each operation. There are two 

 reasons for withdrawing all the milk that can be obtained 

 from the udder : firstly, to develop and increase the milking 

 powers ; secondly, to obtain the richest portions yielded during 

 the whole of the milking, namely, the " strippings " as they are 

 called, which contain from 8 to 10 per cent, of fat, while milk 

 of average quality contains only 37 per cent, of fat. Failure 

 to withdraw all the milk from the udder at milking is the 



