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The Trials of Milking Machines , 1913. 
REPOET QF THE JUDGES. 
The Trials of Milking Machines were held at Grange Hill 
Farm, Bishop Auckland, in the County of Durham. 
Eleven machines were present and ready for trial on the first 
day on which the fudges attended. These were as follows : — 
A. M j olkningsmaskin Omega, Flen, Sweden. 
D. J. Bartram & Son, Melbourne, Australia. 
E. Vaccar, Ltd., 7 Denman Street, London, E.O. 
E. Lawrence- Kennedy, Ltd., Glasgow. 
G. The Max Milking Machine Co., Copenhagen. 
H. Davies & Ransome, Caxton House, Westminster. S.W. 
K. J. & R. Wallace, Castle Douglas, N.B. 
N. Gane Milking Machine Co., Auckland, New Zealand. 
O. Nyeboe & Nissen, Copenhagen, 
P. Jens Nielsen, Copenhagen. 
Q. Manus Milking Machine Co., Norrkoping, Sweden. 
A small machine called 44 The Klim,” worked by foot power, 
which was not present when the trials commenced, was seen in 
operation by the Judges* but this machine was, unfortunately, 
too late to participate in the bacteriological tests, even if it had 
not failed in other respects. 
We may mention that appliances of the 44 Teat Syphon ” type 
were not allowed to compete, as they were rightly considered 
by the Society to be injurious to the cows. 
At the commencement of this report it would be well to 
state that the whole plant is included in the term 44 Milking 
Machine, and also that the cows on which the competing 
machines were tried, had been accustomed to being milked by 
machines for two years. 
It seems that milking machines practically work on two 
fundamental principles, namely, vacuum plus mechanical 
pressure, or mechanical pressure alone. The first of these 
piinciples seems to be that most generally adopted, the inven- 
tors having taken advantage of the vacuum controlled by a 
pulsator to obtain the mechanical motion by which the cow’s 
teat is pressed by the rubber teat cup at the same time that 
the vacuum is present to draw the milk from the teat to the 
receptacle. In this manner the machines imitate the sucking 
action of a calf, which latter must be admitted to be the best 
means of extracting milk from the cow. 
The majority of makers using the rubber lining to the teat 
cup, have adopted the very ingenious plan of cutting facets in 
a thick wall rubber tube ; these facets are flat and are cut 
deepei at the portion of the tube which embraces the upper 
portion of the teat, so that the squeezing action commences at 
the top and gradually extends to the lower portion of the teat, 
thus ensuring that the milk contained in the teat shall be 
exti acted by a gentle intermittent pressure as well as by the 
