312 QUEENSLAND AGRICULTURAL JOURNAL. [1 Sepr., 1901. 
MILKING. 
The Agricultural Journal of the Cape of Good Hope has the following 
very valuable paper on milking, which is a translation of a prize essay by Mr. 
J. Petersen, of Dalum Agricultural College, Odense, Denmark, who was 
adjudged a prize-winner :— 
INTRODUCTORY. 
The udder is, from the point of view of the milker, the cow’s most 
important part. 
That a proper use develops the living instrument is a maxim which applies: 
to the udder of a cow as well as to a multitude of other things. 
That use develops the instrument is easily shown by example. A workman 
knows that unusual labour causes a strain at first. The sower feels tired in 
his right arm, the harvester tired in the back, the milker tired in his arms and 
hands, &c., but before long they accomplish the one-sided work without feeling 
much strain or tiredness. 
Only the use which causes considerable exertion brings on further develop- 
ment. ‘The way to exert the udder is to milk it completely dry. The milker 
should imitate the greedy calf, which sucks the last drop of milk out of the 
teat. This causes a greater flow of milk to the glands of the udder, and it is 
from the blood that all material for further development and for the forming of 
more milk must be sought. ; 
It is in the above facts that one finds an explanation of the case (so 
common in Denmark) of the agricultural labourer’s wife getting quite a lot of 
milk from her cow, which on a large farm would be found useless for the 
dairy. Whoever undertakes milking should certainly know the above facts. 
HOW TO MILK. 
The object of milking is to empty as completely as possible all the milk 
present in the udder, and in such a way that the cow finds it a pleasant 
sensation, and that the milk is kept clean. The cow is by nature meant to 
nourish its young. We ought, therefore, to learn from the calf. The latter 
does not suck its mother in a brutal manner. On the contrary, it knows by 
instinct that if it wants milk it must behave properly ; therefore, it never 
grabs a teat at once, but asks, by touching the belly and the udder, if it may. 
The milker ought to begin by speaking kindly to the cow, patting it, and 
afterwards with the back of the hand rubbing-it gently on the belly and udder. 
By this means one not only puts the cow into a good temper, but the rubbin 
helps to get rid of loose hairs, scales, and dust, &c., which otherwise easily fin 
‘their way into the milk pail. 
Next, the milk pail is placed under the udder (always on the same side of 
the cow), and the work is begun by catching hold round both the front teats 
with the whole hands. The hands are now in turn moved up against the 
udder with a gentle pressure, and they are then closed slowly and softl 
(likewise in turn) about the teat, the closing beginning at the top ani 
extending downwards. 
These gentle movements should be continued until one notices the cow 
lets the milk ‘ come.” 
The milk must now be emptied out in long unbroken jets by means of the 
same movements of the hands as before, but applied with more vigour than at 
the beginning. For every fresh grip the hand ought to exert a new pressure 
up against the udder, while at the same moment the first finger and thumb 
should grasp that portion of the udder which lies exactly above the teat. 
During this part of the milking the conscientious milker ought to fix the 
whole of his attention on his work, since every interruption means a loss of 
milk. ence all loud talk or noise, which disturbs the cow as well as the man, 
ie to be strictly avoided. A good enlivening song need not, however, be out of 
place. 
