teats are chapped, with so much ease to the cow as handling. The first requisite in the person that milks is, of course, the utmost _cleanliness_. Without this, the milk is unendurable. The udder should, therefore, be carefully cleaned before the milking commences. Milking should be done _fast_, to draw away the milk as quickly as possible, and it should be continued as long as there is a drop of milk to bring away. This is an issue which cannot be attended to in too particular a manner. If any milk is left, it is re-absorbed into the system, or else becomes caked, and diminishes the tendency to secrete a full quantity afterward. Milking as dry as possible is especially necessary with young cows with their first calf; as the mode of milking and the length of time to which they can be made to hold out, will have very much to do with their milking qualities as long as they live. Old milk left in the receptacle of the teat soon changes into a curdy state, and the caseous matter not being at once removed by the next milking, is apt to irritate the lining membrane of the teat during the operation, especially when the teat is forcibly rubbed down between the finger and thumb in stripping. The consequence of this repeated irritation is the thickening of the lining membrane, which at length becomes so hardened as to close up the orifice at the end of the teat. The hardened membrane may be easily felt from the outside of the teat, when the teat is said to be _corded_. After this the teat becomes _deaf_, as it is called, and no more milk can afterward be drawn from the quarter of the udder to which the corded teat is attached. The milking-pail is of various forms and of various materials. The Dutch use brass ones, which are brilliantly scoured every time they are in use. Tin pitchers are used in some places, while pails of wood in cooper-work are employed in others. A pail of oak, having thin staves bound together by bright iron hoops, with a handle formed by a stave projecting upward, is convenient for the purpose, and may be kept clean and sweet. One nine inches in diameter at the bottom, eleven inches at the top, and ten inches deep, with an upright handle or leg of five inches, has a capacious enough mouth to receive the milk as it descends; and a sufficient height, when standing on the edge of its bottom on the ground, to allow the dairymaid to grasp it firmly with her knees while sitting on a small three-legged stool. Of course, such a pail cannot be milked full; but it should be large enough to contain all the milk which a single cow can give at a milking; because it is undesirable to rise from a cow before the milking is finished, or to exchange one dish for another while the milking is in progress.