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Show The Thorough Milking of Cows. The importance of thoroughly and effectually milking cows so as to remove re-move every drop of milk from the udder ud-der during the milking process is frequently fre-quently overlooVed or not fully understood. under-stood. Omission to do this not only very obviously causes a reduction in the quantity of milk obtained, but what is not so generally recognized, it results in the production of milk of a poorer quality than would be the case if the udder' were thoroughly stripped and relieved of its last drop of milk. The result of numerous milking experiments in regard to .thu question are available to show tha: .. Indigesticn, congested liver; lm- pure blood, constipation, there are what afflict thousands of people who do not know what is the matter with : them. They drag along a miserable 1 existence; they apply to the local doc- ! tors occasionally, and sometimes, ob- j tain a little temporary relief, but the old, tired, worn-out, all-gone, distress- j ed feeling always comes back ajrain j worse than ever, until in time they j become tired of living, wonder why j tbey were ever born, and why they are alive unless to endure constant suffer- j ing. To such sufferers there is a ; haven of refuge in Dr, August Koe- ' nig's Hamburg Drops, which was dis- j covered more thaV 60 'years .ago, and ; which is a wonderful medicine. One ; trial will convince the most skeptical ; that any or all of these difficulties may be removed, and a perfect cure effected, by taking Dr. August Koe-nig's Koe-nig's Hamburg Drops. Get a bottle at once, before it is too late. the milk, as taken from the cow, is not of an average composition that is to say, that the first drawn milk is abnormally poor in fat content: whilst the quality of the milk improves im-proves as the process of' milking continues, con-tinues, the last drawn milk being richest in butter fat, containing a much higher percentage than a sam- I pie of normal milk. Whereas the first drawn milk may have as low a I fat percentage as 1.2 or 1.5, the last pint withdrawn from the cow may contain as much as 6 or 7 per cent ot fat. It is evident from this that unless the strippings up to the last drop are included in the milk, the latter will I contain less butter fat than ,it -should do, if the milking operations were sat- isfactorily carried out. To the dairy I farmer who produces butter, this means a decreased butter yield, but this point is also of great importance to milk dealers. Although in average, dairy herds in this country the mixed milk of the whole herd comes up to a fair standakrd, yet the thorough milking milk-ing of the cows so as to include the last drop in the udder is a safeguard to some extent against the quality, .p", the milk falling . below ' standard ' requirements. re-quirements. Apart from the reduction of the yield and the quality of the milk by incompletely milking the cows, this slovenly practice in the case of heifers heif-ers and young cows, whose milk secretion se-cretion has as yet not reached its maximum limit, involves a deterioration deteriora-tion of their milk yielding qualities, or at any rate prevents a full development develop-ment of the latter in succeeding lactation lac-tation periods. Although the milk-yielding milk-yielding capacity is primarily an inherited in-herited quality, yet to some extent it depends on other factors, one oi which is the stimulation of the udder ud-der by means of the milking process. The greater the stimulation is, the more beneficially will the development develop-ment of the milk organs be influenced.' influ-enced.' Hence thorough and complete milking of heifers and young cows is especially to be desired as tending to improve their mild-yielding qualities; whilst if the milking process is carried car-ried out in a careless and perfunctory manner, the opposite effect results in that it deteriorates the milk-yielding qualities to a certain' extent. -This question receives a great deal of attention at-tention by some of the dairymen in different countries. 1 have known of some instances where the operation of milking was continued in the case of heifers and young cows, especially the former, in their first lactation period for some time after all the milk has been drawn, solely with the view of stimulating the udder. With a view of developing the milking qualities qual-ities and to increase the milk yield In future lactation periods, it is further desirable to. prolong the first few lactation period of a young cow as much as possible, within reasonable reason-able limits, of course, and not to allow al-low them to dry off too soon, as this has an adversd effect on the quantity quan-tity of the future milk yields in sue-, ceedifig lactation periods. This applies ap-plies only to dairy cattle of course.-Hoard's course.-Hoard's Dairyman. Warm Water for Cows. I The Germans have been trying the effect of warm water on milk production produc-tion They found that while the cows drank on an average 73 i pounds of warm water per day, they drank dui 63 pounds of cold water. The cows that had the warm water consumed three-quarters of a pound of foed more daily, but there was a smaller Stntlty of dry food required for each qliThe1n"ease in water drank was accompanied by an increase of water it tte milk, with no increase of total cniids Here is a good opportunity 'to speculate on increased metabolism and assimilation of food owing to the tarm water, but in such cases it is brtter to-let the cows do the talking, Sere is less of having to revise heories, but there is not much doub that on he whole cold water does not ass st in butter or milk production. |