. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . drawnas rapidly as possible, and in such a way as to cause no dis-comfort to the animal. The hand and fingers should be usedin such a way as to imitate natures method as closely as pos-sible. When the hand is placed around the teat, the upper partof the hand, or the thumb and forefinger, should close aroundthe teat first, then the others closing gradually as the milkis pressed out. The fingers should
. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . drawnas rapidly as possible, and in such a way as to cause no dis-comfort to the animal. The hand and fingers should be usedin such a way as to imitate natures method as closely as pos-sible. When the hand is placed around the teat, the upper partof the hand, or the thumb and forefinger, should close aroundthe teat first, then the others closing gradually as the milkis pressed out. The fingers should encircle the teat withoutinserting the nails and causing discomfort to the animal. TheHegelund method of milking, in comparison with the ordinarymethod, has been investigated by Woll, and the results ob-tained were in favor of the former. The Hegelund method consists of manipulating the udderand parts of the udder in a systematic and regular way bylifting and pressing the different quarters of the udder. Inthe Wisconsin University herd of 24 cows, with which experimented, the quantity of milk was increased by the quantity of fat by , by the use of the Jersey Cow (Loretta D, 141,708, A. J. C. C).Owned by W. S. Ladd, Portland, Oregon. Record at St. Louis Expo-sition from June 16 to Oct. 13, 1904, (120 days,) pounds of milk con-taining pounds of fat. Value of feed consumed $ DroppedOct. 13, 1893. Weight 1075 pounds
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