184 QUEENSLAND AGRICULTURAL JOURNAL. {1 Serr., 1902. 
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 very 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. 
GOOD ADVICE (IN BRIEF). 
1. The cow is a living creature. 
Use her kindly, and you get more milk from her. 
2. Use develops the living instrument. 
(a) Milk dry! Milking dry develops the udder, and consequently the: 
power of giving milk. 
-(b) And one obtains richer milk, since the very last is by far the richest. 
8. Milk in the right manner. 
(a) Grasp the teat with the whole hand. 
(6) Press the teat out. 
(c) Don’t forget the gentle push up against the udder. 
Remember— 
(d) Never stop or let the work be interrupted when the milk is coming. 
(e) Remember the second milking and the last drops. 
(f) Pat the cow when you have finished milking. 
4. Cleanly milking. 
(a) Have clean pails (to milk into and for carrying the milk). 
(4) Wash your hands before and (in the shed) during milking. 
(c) It is best to milk with dry hands. 
(d) Milk in a suitable and clean smock. 
5. The state of health of the udder. 
(a) Tenderness or hard lumps in the udder or on the teats. 
(6) Blocked milk channels, &e. 
(ec) Unnatural-looking milk—should all be at once reported to the owner: 
or other responsible person. 
6. Milking times. 
(a) Begin at a fixed time. 
(6) Milk the cows in the same order. 
To whoever has charge of the cows. 
1. Clean cows. 
2. Good air in the shed. 
3. Plenty of light. 
Tf a cow is milked three times every twenty-four hours, the milk obtained is: 
both more ahundant and rich than if milking takes place only twice aday. But, 
whether one milks three times or only twice daily, the times between the milk- 
ings should always be as nearly as possible of the same length. The cow is a 
creature of habet; her udder works steadily and regularly. Hence the milking 
time should be most carefully kept, and the same pair of hands should milk the 
same cows in the same order. If milking is begun too late, the cow becomes 
restless, and, as regard those which give much milk, the tension in the udder 
can give pain—in all cases the milk is lost. 
Altogether, it ought to be clearly realised that the cow repays all un~ 
pleasantness by giving less milk. 
