For sanitary reasons I do not believe in milking with wet hands, but if a cow’s udder is caked, the best cure that I know is to draw the milk into the hands very slowly and rub it into the caked udder until it is absorbed through the skin. I do not know or care why, but there is something about a cow’s milk that is good for her caked udder when applied to the outside. One treatment of an hour’s duration, milking the milk a stream at a time and working it into the caked udder, is often sufficient to cure even bad cases. Cow’s teats should never be allowed to get sore, for clean milk can not be produced from sore, bleeding teats. It may be necessary to apply antiseptic medicines when they are sore, but a good way to keep the teats soft and pliable so the cow will not be irritated by milking is to take the last streams or two in the udder, milk it into the hand and use it to rub into the teat. The solids in the last streams of milk are about one-half butterfat and this greases the teat with the best kind of grease that I know. Having employed a great many men on the farm I have found from experience that two out of three do not know how to milk. Of these, some can be taught but many are not worth bothering with. Many are too rough and many do not seem to be able to get all the milk from the udder. To get all the milk from one quarter of the udder the milker should use both hands, using one hand above the teat to squeeze the milk into the teat and with the other hand milk it into the pail. CHAPTER IX. MILK PRODUCTS Every milk producer should make some study of the principal products that are made from milk, for such information may help to market it to a better advantage. =Butter.= The law requires that butter contain 80% butter-fat and that it shall contain less than 16% moisture. In 100 pounds of creamery butter there is usually about 3 pounds of salt, 1 pound of casein and between 15 and 16 pounds of water. Figuring that butter contains 80% fat for the minimum which allows for the maximum amount of water, the following amount may be obtained from 100 pounds of milk: 100 lbs. of 3% milk will produce 3³⁄₄ lbs. of butter. 100 lbs. of 4% milk will produce 5 lbs. of butter. 100 lbs. of 5% milk will produce 6¹⁄₄ lbs. of butter. =Cheese.= It usually takes about 10 pounds of 4% milk to make 1 pound of cheddar cheese, which is the common cheese usually sold at the stores. This cheese will test out about 36.8% fat, 25.5% protein, 6% sugar, ash, etc., and 31.7% water. =Cottage Cheese.= Cottage cheese is usually made from skim milk. 100 pounds of average skim milk will make from 12 to 15 pounds of cottage cheese, such as is usually sold on the city market. Where it is creamed the cream is put in after the cheese is made.