1 Sepr., 1901.] QUEENSLAND AGRICULTURAL JOURNAL. 313 
When the front teats give no more milk the work is carried on—without 
the preliminaries of patting, rubbing, and so on—in the same way as regards 
the back teats. 
The milk must be sqgueezed—not dragged—out of the teat. The teat 
should therefore be grasped with the whole hand, and the latter must not slide 
up and down the teat more than necessary. The sort of milking which is 
carried out by grasping the top of the teat with the thumb and first finger or 
thumb and second finger (the latter is the worse), and then pressing the fingers 
together and dragging them down the teat, is very bad indeed. The cow does 
not like it, since it irritates the skin on the teat, and easily causes sores, and it 
is really much harder work for the milker. 
In the case of those heifers, however, whose teats are too short for the 
whole hand to grasp them, the fingers must, of course, be used. 
The milking is not over even when the back teats (or the last milked) give 
no more milk. A vigorous second milking must now tate place. After one has 
again changed a few times from the first milked to the last milked teat and back 
again, the udder must be thoroughly “ worked” by means of gentle handling, 
and afterwards the last drops of milk must be squeezed out of the teats. 
Here we could also learn from Nature. Look at the lamb, when it sucks! 
See how it pushes its mother’s udder when the teat gives too little milk. _ 
The little pig also can be seen poking its mother. by means of its soft 
snout, so as to get all the milk possible. a 
One would almost think that they found the last milk sweeter than the 
first! So they no doubt do, as it has been proved by a number of investiga- 
tions that it is by far the richest. 
Tf the first half pounds of milk are mixed (equal amounts being taken from 
the four teats) from each of, say, forty cows, the 20 lb. of milk thus collected 
will, as a rule, not even produce 4 lb. of butter. 
But if in the same way one were to collect the last half pounds, which 
after inadequate milking can still be worked out of the udders of the same forty 
cows, nearly 2 Ib. of butter can be got out of the 20 lb. of milk. 
Any milker can roughly prove this for himself. Collect the first jet from 
a teat in a small glass, and the last jet (or the last drops) which can be 
squeezed out of the same teat in another glass. Place the two small glasses in a 
coolplace ; and after twenty-four hours itis astonishing to see the great difference 
there is in the layer of cream. ‘The first milk is only good skimmed milk, while 
the last is nearly thin cream. Getting outall the possible milk is, therefore, of 
importance not only for the development of the cow’s power of giving milk, but 
also for obtaining rich milk. Thus the milker who does not take sufficient time 
to milk the cow quite dry either does not know her or his work or is not 
carrying it out conscientiously. 
After the milking is finished the cow should again be patted in a soothing 
way, and a kind word may again be said to her. ; 
The milker should always keep an eye on the state of health of the udde: 
and teats. If swellings or lumps or tenderness in the udder, sores on the teats, 
or blocked milk channels are observed, or the milk looks unnatural (for example, 
lumpy, reddish, &c.), the owner or other responsible person should be at once 
informed. 
As diseases of the udder and teats are often infectious, such cows should 
always be milked last, and the milk from the diseased udder should be carefully 
put in a separate pail and thoroughly disinfected (and then thrown away, of 
course) or thrown away where it cannot spread the infection. 
The milk canal inside the teat is occasionally very narrow or has a frequent 
tendency to get blocked. To make use of a straw or such means to clear it is 
ery wrong, as it can set up inflammation in the corresponding gland. <A teat 
with a blocked milk canal should be rolled gently between the hands held out 
flat and then carefully milked. 
re 
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