[HANDLING MILK.]
It is a comparatively easy operation to milk, if one knows how. The process is about as simple as that of Columbus in making an egg stand on end, but it requires skill, practice and a muscular hand to do it well. Grasping the teat so as to fill it with milk, and then tighten the thumb and fore finger so as to prevent a return of the milk to the udder as the rest of the fingers are gently but firmly closed, so as to give a downward pressure and expel the milk, is not likely to be done by the novice the first time trying. But ordinarily, the performance of this operation is soon achieved by any one who wishes to learn, though it is declared by some that they "never could learn to milk." Substitute "would" for "could," and we think the truth is more nearly approximated. Still there is a great difference in milkers, as well as in cows, the man or woman with a good grip in the hand having decidedly the advantage, both as regards ease and expedition—and it is quite important that the milk should all be quickly and continuously drawn from the cow after the milking is begun, and while the cow is in the mood of "giving down."
KEEP QUIET.
If a cow is suddenly disturbed, so as to get excited, or gets tired and out of patience, the flow of milk may be prematurely stopped. If this disturbance is continued from time to time, the effect will be to permanently lessen the flow, or "dry up" the cow. Anything that irritates a cow, while being milked, reduces both quality and quantity. Hence, milking should be done in a quiet and orderly manner. Treat the cow very kindly and gently, so as to gain her confidence, and be as careful as possible not to hurt her teats by unnecessarily tearing open any cracks there may be, or pinching any warts, and be sure to not dig your finger-nails into the teats.
REGULARITY.