L Sepr., 1902. ] QUEENSLAND AGRICULTURAL JOURNAL, 183 
warned you that kindness and gentleness must be exercised in the milking- 
shed. When the cow is quite calm and contented, wash the udder and teats 
with warm water, and dry them. What follows I will let Mr. J. Petersen, of 
the Danish Agricultural College, at Odense, describe as he has done in a prize 
essay on dairying published in several journals in Australia. 
He says :—The work is begun by catching hold of 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 gently and softly (likewise in turn) 
about the teat, the close beginning at the top and extending downwards. 
These gentle movements should be continued until one notices that the 
cow lets the milk ‘‘ come.” 
The milk must now be emptied out in long unbroken jets by means of the 
game movements, but applied with more vigour. When the front teats give no 
more milk, treat the back teats in the same way. 
The milk must be squeezed, not dragged, out of the teats. 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 on by grasping the top of the teat with the thumb and first finger (the 
latter is the worse), and then pressing the fingers together and dragging down 
the teat, is very bad indeed. The cow does not like it, and it is harder work for 
the milker. 
The milking is not over even when the back teats (or the last milked) give 
no more milk. A vigorous second milking must now take 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 ‘‘worked” by means of gentle handling, and 
afterwards the last drop 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 teats give 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. 
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 the number of investiga- 
tions that it is by far the richest. 
If the first 4-lb. 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 }-lb., which, after 
inadequate milking, can still be worked out of the udders of the same forty cows, 
nearly 2 lb. of butter can be got out of the 20 Ib. 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 glasses in a cool place ; 
and after twenty-four hours it is astonishing to see the great difference there is 
in the layer of cream. Getting out all 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 
earrying 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 udder 
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 
perotully put in a separate pail and thoroughly disinfected (and then thrown 
away, of course), or thrown away where it cannot spread the infection. 
