MILKING BY HAND.

New Zealand Journal of Agriculture, Volume VI, Issue 6, 16 June 1913, Page 584

MILKING BY HAND.

Primrose McConnell.

In these days of milking-machines, many types of which do very effectual work, it would at first sight seem almost superfluous to discuss the subject of "Milking by hand ” ; but, unfortunately, even the best machinery is liable at times to get out of repair, and, as milking is work that cannot be put off even for a short time, a failure of the machinery will always necessitate a recourse to the hands ; hence it is necessary for the machine attendants to have a knowledge of the above art. This is further emphasized by the fact' that there is a small percentage of cows which refuse to be milked by machinery ; and with a small herd hand milking. is more profitable than milking by mechanical means.

Milking by hand is an art that requires very great knack, ' patience, and energy if it is to be successfully accomplished. To . obtain complete success with any system of milking, .the cows should first of all' be slowly and quietly driven in from the paddock, for the less they are excited the more freely do they yield their milk when they reach the byre. No unnecessary talking or banging of pails should be allowed, and the presence of strangersparticularly —should be in no way encouraged during milking-time, as anything of. this kind tends to excite cows of a highly nervous temperament.

Previous to commencing milking all the udders and flanks should be wiped with a damp cloth wrung out of a mild solution of lysol, and the milker’s hands should be washed in a similar solution previous to and after milking each cow. This will not only ensure cleaner milk, but will also prevent the spread of such a disease as mammitis, which is not readily distinguished in the initial stage.

Kindly treatment —which gives the cow confidence in the attendant expedition, and thoroughness are necessary to bring about the best results. If there is no desire on the part of the operator to learn the art thoroughly it is not likely that proficiency .will ever be reached ; and a milker of this sort should never be allowed inside a cow-byre except to clean it out. On the other hand, an indifferent milker (if willing to learn) may become proficient through getting a few lessons from an expert. If a cow is being skilfully milked her whole appearance will denote contentment, the most pronounced indication

being a chewing of the cud. If she shows uneasiness,. it is due either to unnecessary roughness - on the part of the milker or to some injury to teats or udder, and if the latter it will demand extreme patience and'delicacy of handling on the part of .her attendant. The milker should approach the cow with a kind word and a pat, at the same time putting down the milking-stool as gently as possible. He or she should sit close up to the cow, with head pressed against the flanks. One arm will then be in such a position as will enable the milker to press it firmly against the hollow of the cow’s hock in the event of her attempting to lift her leg. Many milkers sit down, and take up such a careless position that they cannot possibly do effective work or have any control over the movements of the cow — this is, no doubt, the cause of such a free use.of the leg-rope. Although the Ayrshire cow is naturally of a nervous temperament, yet in her native country herd after herd may be seen milked without the use of the leg-rope.

The milking should be commenced by grasping the fore teats gently with a dry hand, full pressure not being used until the cow lets the milk into the teats. The fingers should not be put completely round the teat, as is sometimes done, but only about three-quarters round, pressing the teats with the points of the fingers against the palms of the hands. This enables the operator to milk in a more expeditious and efficient manner. than he would do if he put his fingers completely round the teatbecause in the latter case pressure is not brought to bear on the milk-duct, which is a comparatively small channel in the centre of the teat. The perpendicular “.tug” which causes a movement of the whole body of the cow, and hence an annoyance, is an absolute abomination.

The pressure should be horizontal only, the arms remaining almost motionless except for the action- of the muscles, the teats scarcely ever being stretched beyond their natural length. There should be a slight upward pressure similar to the calf sucking; and a first-class milker will never let go until the teats are empty. The fore teats should be milked first, as this tends to increase the yield from and develop the fore quarters, which in a great percentage of cows are much less capacious than the hind ones. A good milker will completely empty the udder by horizontal and slightly upward pressure alone, without any undue stretching of the teats.

The question of milking with a dry or wet hand is a much debated one, but the best milkers, ■ in. my experience, milk with a dry hand. As I previously stated, the main essentials to success are expedition and cleanliness. It is a well-known’ fact that a thoroughly efficient milker will milk a cow giving 30 lb. milk perfectly clean in five minutes, while

another professedly good milker may spend ten minutes at the same cow and succeed in getting only 26 lb. -In a herd of cows good milkers are invaluable, and i worthy of: very ; liberal remuneration .■ I -; arm

Clean efficient milking stimulates the milk-glands and induces : them to yield more and more milk : a lack of thoroughness ; causes them to become inactive and produce:" l less and less, ultimately drying off the cow prematurely. U' If the milkers are efficient "and trustworthy, stripping is unnecessary,,;but: in the majority of cases it is desirable. Of course, it is admitted that there are exceptional cases which, demand unusual treatment, but on the • whole it will be found . that expedition combined with gentleness is the keynote of successful milking. Women, as a rule, make the best milkers, and this art may be seen in perfection in the writer’s native country (Ayrshire), where the female milker predominates. ' ’