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Hegelund System of Milking. 



surgeon acting as adviser to the cattle rearing societies in Aarhus. 

 It is claimed for this method that it increases the production and 

 improves the quality of the milk, and that it has a beneficial 

 influence on the dairy qualities of the cows so milked. 



The Hegelund method is thus described by the author. 



The milking is done with dry hands and with the whole hand, 

 the two fore teats being milked first, the right hand milks the left 

 teat and the left hand the right teat. The milking is begun by 

 lifting the hands alternately with a pressure against the udder, 

 the teats being at the same time held loosely. When a considerable 

 amount of milk has come down, each hand is lowered until the 

 teat has its natural length, without being stretched. As the 

 hand is lowered the teat is pressed from above downward with a 

 gradually increasing pressure, and a continuous stream of milk 

 is thus pressed out of the teat. At first the milking is done 

 slowly, taking great care that the teat is not stretched, as stretching 

 will cause the cow to hold up her milk. When the milk flows 

 readily, the milking is proceeded with as rapidly as the milker 

 can perform it, until but very little milk is obtained. There 

 must be no interruption of the milking from the time the milk 

 flows freely until the udder is emptied. As soon as a good flow 

 of milk comes, the pressure against the udder mentioned above 

 may be omitted. When only a thin stream of milk is obtained 

 by this manipulation, the hand is again opened above, and while 

 the lower fingers loosely hold the teats, thus remaining at the 

 place most convenient for pressing the milk out of the teats, the 

 hand is pressed against the udder, or its lower part is simply 

 grasped so as to more easily secure a full stream of milk. When 

 the fore teats do not give more milk, the hind teats are handled 

 in the same way, but without beginning with the pressure 

 against the udder. 



The hind teats being emptied, the " clean milking " is begun. 

 The fore teats are again grasped and the hands lifted to around 

 the lower part of the fore quarters, taking hold of this, with the 

 thumb on one side and the other fingers on the other. The 

 milk is pressed into the milk cistern by means of a light pressure, 

 and from there out of the teat, emptying the fore quarters. In 

 milking the hind quarters the hand grasps with each grip well 

 up around the hind part of the quarters. 



