be well to say right here that in no case would I recommend the use of tubes for regular milking, as their constant use would soon distend the orifice of the teat, so that it would leak. Grease or wet the tubes before inserting, and be careful to push in slowly. If the teat is very sore the tubes may be allowed to remain in the teat for a day or two, but I would advise that they be removed after each milking when possible, and always wiped perfectly dry. [Illustration] [Illustration] A good milking stool not only adds comfort to the milker, but helps to facilitate the work to a greater degree than one would naturally suppose. I give an illustration of a handy stool, and as a novice can easily make one, I will simply say, make the leg according to the length of your own. Before closing this chapter on milking I want to say a word about the pail. Never use a wooden pail or vessel to milk in. The best pail I ever used was a patent device called the "Michigan Milk Bucket," and were it not for the expense (I believe the price is two dollars), they would soon come into general use. The illustration shows exactly what they are--a combined pail, strainer and stool; and as the strainer prevents any dirt or hairs from getting into the pail, and the close-fitting cover precludes any possibility of the milk absorbing stable odors, I cannot say too much in their praise. When these pails were first placed on the market the strainer was at the bottom of the receiving cup, and all the dirt was washed into the pail, but the manufacturers altered them by placing the strainer an inch above the bottom of the receiver, and I believe that they are now as near perfect a milk-pail as one could ask for. [Illustration] THE CARE OF MILK. I shall not attempt to enter into the chemistry of the milk. It would be out of place in this A B C treatise. One peculiar thing I wish to draw your attention to is the "animal heat." When the milk first comes from the cow you cannot help noticing that it has a sort of feverish smell, which soon passes off after exposure to the air. This "cowey" smell should, of course, be allowed to pass off, but not in the stable, where the milk would be likely to take on a worse and more lasting odor. Milk is a great absorbent, and quickly takes on any and all odors which it comes in contact with, and when once taken on, they can never be got rid of. Therefore, the moment we are through milking a cow, we should either take the milk out of the stable and into another room, or pour it at once into a can or some vessel with a tight-fitting cover, that it may not absorb stable odors before we are through with the milking of all the cows. I think the best plan is to strain the milk at once into an ordinary deep setting can and put the cover on tight. Remove the can, as soon as it is filled, to the milk-room. [Illustration: HANEY CAN, BACK VIEW.] [Illustration: HANEY CAN.] [Illustration: JERSEY CAN.]