Hints on Dairying

by T. D. Curtis

It is a good plan to milk cows regularly in the same order, taking the same one first, and winding up with the same one every time. Regularity of hour in commencing the milking of the herd is an advantage, in securing the best results, since animals as well as men are greatly the creatures of habit, and when the time comes around the cow will desire to be milked and all the functions of her system will concur in this desire.

KEEP DOWN THE FOUL ODORS.

The milking should be done in a sweet, clean place—either a stable kept scrupulously clean, and plaster or other deoderizer freely used, or in a row of stanchions in an open shed, with barely a roof to keep off storm and sunshine, and no filthy deposits allowed to accumulate around it. The milk, as fast as drawn, should be removed from the place of milking, lest it absorb odors from the droppings, the breath, or the exhalations from the cow's body—or even from the sweat and grime of the person and clothes of the milker—for milk is extremely sensitive to these influences. It is much more so than is popularly supposed, and should be put in a sweet atmosphere as soon as possible when drawn. Fine fancy goods, with the most delicious and delicate flavor, cannot be made from milk that has been exposed to the influence of a foul atmosphere.

KEEP OUT THE DIRT.

So, also, great care should be taken to keep out all hairs, dirt and filth of every kind. If permitted to get into the milk, filth cannot be entirely strained out, and hence some of its odors and flavors will linger in the fats of the milk and appear in the product manufactured from it. The indispensable necessity for clean utensils has already been mentioned. Filth from this source will not only affect odor and flavor, but is quite likely to contain the germs of ferment which will multiply in the milk and product, and cause disastrous results. With a clean can, clean pails and clean hands, begin the task of milking by brushing off all loose materials from the cow's side that may rattle down into the pail, carefully brush and clean the udder and teats, and then place the pail between your knees in a way to prevent the cow putting her foot into it, or upsetting it, if she should move about nervously, or be suddenly startled—which should not be permitted if it is possible to avoid it.

LET OUT THE COWS.

As fast as milked, it is best to let the cows go. This gives more room, reduces the generation of heat in the stable or milking place, and lessens the amount of droppings and consequent bad odors rising from them. Those left will soon understand this and not get uneasy.

A LICK OF MEAL.

If the cows have been prepared for milking by giving them a lick of meal, or a little dry hay, when they come into the stable, it will be found to have a good effect. It will also cultivate a willingness to come home at milking time and take their respective places in the stanchions. It pays to please and satisfy a cow. She will deposit her appreciation in the pail.

CARE OF MILK.