Show save the in M M the last milk drawn from the cow at such milking is much the richest I part odthe of the mess tho the reason is the same that the top of a pan of milk which haa has stood awhile is i the richest part I t of f it it the cream being the figr lightest it st part odthe of the milk rises or remains mair is at the top odthe of the udder while the heavier watery portions settle to the bottom simU similarly arly though not so perfectly as when set in a pan this richer portion of the milk being of greater consistency settles to tho the bottom odthe of the udder but slowly bithe as the milk is drawn off hence after the fira flow of milk lias has ceased after the lapse of a few minutes or while the is drawing from the other half of the udder a new accumulation is found in the part first drawn this illis will bo be found nearly all cream and when the object is butter making this can be drawn into a email small vessel by y itself and strained directly into the cream pot and thoroughly mixed with ith the cream the cream from the main bulk of the milk will rhe more readily and separation be more inore complete for being relieved ofa of so much of the crea cream m in th alie eba st start rt a and nd the part thus taken away will not be exposed to the deteriorating influence of the milk as it gets sour u or old and the general result will be better butter and more inore of it A half pint ant or so froin each cow very last last you get is generally enough to save out some deop people milk in sue such it a hu hurry rry that they never get the strip ati ings at all and thus not only lo 10 lose se the lost best part of the milk but soon spoil the cow whether you keep them beep cp arate or not be sure you save the strip pings milk rapidly but dont quit till you pu get alie strip pings western rural jural |