By Ed Staskus

“I think all the farmers on the island did it,” Linda Hewitt said. What all the farmers on Prince Edward Island used to do was squirt a stream of milk in the direction of whatever barn cat was hightailing it into the barn during milking time. “We used to enjoy watching them line up for their treat.”

   Even though milk is not ideal for grown-up cats, because it can cause gassiness once they are of age, squirt milk in the direction of a clowder of cats and they will come running. They drank milk non-stop when they were kittens. When they grow up they remember the familiar smell and taste of it. Their sense of smell is closely linked to memory, more so than the other senses, the same as in people. Straight from the source is their No. 1 comfort food. 

   “Granny Matheson my cousin’s grandmother squirted milk to the cats,” PEI native Anne Fuller said. “They loved it.” Seen from the sky Prince Edward Island lives up to its moniker “Million Acre Farm.” It is known by several different names, including Spud Island, but is most commonly called PEI. The natives including grandmothers on down the line call themselves islanders with a capital “I”.

   Almost all cows nowadays are milked by automatic suction machines. The devices increase the yield of milk and reduce the labor involved. Milking by machine draws about 5 liters of milk. Milking one cow takes between 5 and 7 minutes. Milking by hand draws about 3-and-a-half liters and one cow takes 15 to 20 minutes. The machines go back to the late 1800s. It took decades for them to gain the upper hand. Many cows in North America were still being milked by hand well into the 1940s. Some cows on Prince Edward Island were still being milked by hand even later than that.

   “I did that every time we milked the cows,” PEI native Cecil Wigmore said about the squirting.

   Milking cows on Prince Edward Island in the 21^st century is a highly mechanized operation. The total number of cattle on the island is more than 60,000 head. 13,900 of those are dairy cows and 6,300 are dairy heifers. 170-some farms ship their milk to cooperatives and the volume amounts to 120-some million liters. The milk is known for its good taste and high quality.

   Cows Ice Cream makes some of the world’s best ice cream. They have been making it on the island since 1983 with island milk. They won the award for Canada’s Best Ice Cream in 2015. Their frozen confections were recently named the World’s Best Ice Cream by Tauck World Discovery. 

   “Yes, I sure do remember doing that for cats on visits to my grandfather’s farm,” PEI native Norma MacLean said. “I have many special memories.”

   One of dairy farmer Bloyce Thompson’s cows won the award for Top Holstein in the World in 2011. He is a third-generation farmer in Frenchfort, in the middle of the island, with a sizable herd of purebred cows. He serves as Deputy Premier of Prince Edward Island and has long opposed NAFTA-mandated dairy imports. Why mess with a good thing when you’ve already got the best?

   The dairy business on Prince Edward island is made up of dairy producers, who operate farms and produce raw milk, and dairy processors, who process raw milk into butter, cheese. yogurt, ice cream, and condensed milk. ADL is the major processor, by far. Island cheese is known and celebrated worldwide. Avonlea Clothbound Cheddar, made by Cows Creamery on the island, won the Super Gold of the World Cheese Awards at the 28th annual BBC Good Food Show in 2015. 

   Milking by hand isn’t rocket science. It is easy enough to do. “I used to do that,” PEI native Tom McSwigan said. While milking a cow he would wait for his cat to rise up on its hind legs and then give it a squirt right from the cow’s udder. “If I missed and hit the cow’s leg she kicked viciously. Not only that, if I got caught doing it I got the heavy hand of justice from my grandaunt, for because me doing it free of charge.”

   Neolithic farmers in northern Europe were among the first to milk cattle for human consumption. They put hand to teat about 6,000 years ago. It was around that time that the ability of human beings to digest milk was slowly but surely accomplished. It was accomplished by the spread of a genetic mutation called lactase persistence. It was what allowed post-weaned human beings to continue to drink and digest milk.

   Heath McLennan milked cows from the 1930s until his death in 2021.The family farm is in Port Hill on the west end of the island. Heath lived across the street. “He couldn’t wait to get over and that was the highlight of the day,” his son Hilton said. “It was in his blood.” The farm has thirty Holsteins who are milked by machine. “We used to milk them out in the field,” Heath said. “It wasn’t a very excellent job when it was raining. The water was running off the cows.”

   When asked if he ever milked cows by hand anymore, Heath said he wasn’t sure if it would be a good idea to try milking their cows that way anymore. “I wouldn’t want to touch them when they’re not used to it now. They might kick the head off you.”

   Hand milking is done one way or the other, by stripping or by full hand. When stripping the teat is held between thumb and forefinger and the hand glides in one smooth motion down the teat while applying pressure to draw the milk out. When employing the full hand method, the teat is held with all the fingers and the teat is pressed against the palm. The full hand method is thought to be the better of the two methods because it applies a more consistent pressure on the teat and simulates the sucking action of a calf.

   “I can still see my father doing it by hand,” PEI native Adele Shea said. “The cats loved it.”

   Before the machine age children played a big part doing what had to be done on the family farm. They gathered eggs, cleaned, fed, and watered the stock, made butter, made lard and soap, weeded the garden, and went berry picking. They helped with planting and harvesting. One thing they did all year round was milk the cows. When they did, sitting on a stool or balancing on their haunches, they made an immediate connection to one of their most important food sources. Kids being kids, they shared the food source with whatever was wandering in for a taste of white..

   “Me when I was younger did it to the cats,” PEI native Ken Macleod said. “I also did it to the dogs.” 

   Even though cows are by nature easygoing creatures, they can sometimes be buttholes. They can be irascible and stubborn. They can even be dangerous. A cow kick can be deadly. It takes the form of a sharp blow. Most cow kicks are brush-offs, but some lead to a trip to the Emergency Room, and a few are fatal. Always move slowly around cows. Always announce yourself when approaching a cow. Never approach a cow from behind. Always be patient. Never flap your arms. Stay a kick away is the way to be. Stay safe getting your glass of milk.

   “Daddy would squirt the barn cats when we were kids,” PEI native Joanne Creamer said. Cats are much faster than cows and even faster when a cow kicks at them. They are rarely overmuch bothered so long as they get their milk. “Me, when I was squirting milk, sometimes I hit the wrong end of the cat,” PEI native Dwight Llewellyn said.

   “I exactly do remember doing that,” PEI native Brian Trainor said. “The cats would sit there waiting while we milked.”

   Fathers milking cows by hand and directing squirts at cats was an island-wide practice back in the day. “Oh, yes, my dad did it all the time!” PEI native Helen Verhulp said. “My dad always done that and sometimes to us, too,” PEI native Caroline MacLean said. “My father did it,” PEI native Joan Coulthard said. “He did it to us kids as well. It was warm sweet milk.”

   Not all parents were as generous. “I always did it until my father caught me,” PEI native Erroll Jon Campbell said. Waste not want not was his father’s motto. The Scottish are notoriously thrifty. They preach the smart thing to do is be more frugal than not, cats or no cats.

   Milking machines are made of a vacuum pump, a vacuum controller, a pulsation system, a milk transport system, and a milker cluster. The machines apply constant vacuum pressure to the tips of a cow’s udder, mimicking the way milk is naturally drawn. The vacuum tubes are attached to a container where milk is collected. The machines also squeeze the udder periodically so that blood circulation is maintained.

   Milking by hand instead of techno milking is more time-consuming but it is simpler. What’s needed is a milking pail, a wash bowl ,white towel rags, a filter, a funnel, and storage jars. Mason jars are preferred. Glass jars are preferred. Plastic jars are discouraged. They are harder to disinfect. White wash rags are used to clean the udder. Wash bowls are used for cleaning the wash rags. Funnels are used to direct milk from the pail into the storage jar.

   Not all milk ends up where it should. “I remember being sprayed by Shawn and Brian Shea when Granny Trish still had cows,” PEI native Krista Dillon said. “Oh, my God, that was so long ago. I loved that house and farm.”

   Hand milking isn’t coming back anytime soon. Time marches on. Hand milking lives on in the memories of those who made it happen every morning and every afternoon, but there is no squirting anymore. Machine milking is more efficient. Dairy farmers don’t miss the good old days. Who misses the good old days are the island’s cats. The Industrial Age means nothing to them. A stream of warm cow’s milk straight from teat to mouth twice a day is what meant everything to them.

   “Oh my, yes,” PEI native Clara Ross said. “All the barn kitty’s loved it.”

Photograph by Nat Farbman.

Theatre PEI

“Ebb Tide” by Ed Staskus

Theatre PEI Editor Pens Atlantic Canada Thriller

“A big story in a small town.” Barron Cannon, Adventure Books

“A stem-winder in the Maritimes.” Sam Winchell, Beyond Fiction

Available on Amazon: https://www.amazon.com/dp/B0CVDP8B58

Atlantic Canada, 1989. A town on the Gulf of St. Lawrence. A satchel of stolen counterfeit money. Two contract killers from Montreal. A gravel road cop stands in their way.

  By Ed Staskus

  “I think all the farmers on the island did it,” Linda Hewitt said. What all the farmers on Prince Edward Island used to do was squirt a stream of milk in the direction of whatever barn cat was hightailing it into the barn during milking time. “We used to enjoy watching them line up for their treat.”

   Even though milk is not ideal for grown-up cats, because it can cause gassiness once they are of age, squirt milk in the direction of a clowder of cats and they will come running. They drank milk non-stop when they were kittens. When they grow up they remember the familiar smell and taste of it. Their sense of smell is closely linked to memory, more so than the other senses, the same as in people. Straight from the source is their No. 1 comfort food. 

   “Granny Matheson my cousin’s grandmother squirted milk to the cats,” PEI native Anne Fuller said. “They loved it.” Seen from the sky Prince Edward Island lives up to its moniker “Million Acre Farm.” It is known by several different names, including Spud Island, but is most commonly called PEI. The natives including grandmothers on down the line call themselves islanders with a capital “I”.

   Almost all cows nowadays are milked by automatic suction machines. The devices increase the yield of milk and reduce the labor involved. Milking by machine draws about 5 liters of milk. Milking one cow takes between 5 and 7 minutes. Milking by hand draws about 3-and-a-half liters and one cow takes 15 to 20 minutes. The machines go back to the late 1800s. It took decades for them to gain the upper hand. Many cows in North America were still being milked by hand well into the 1940s. Some cows on Prince Edward Island were still being milked by hand even later than that.

   “I did that every time we milked the cows,” PEI native Cecil Wigmore said about the squirting.

   Milking cows on Prince Edward Island in the 21^st century is a highly mechanized operation. The total number of cattle on the island is more than 60,000 head. 13,900 of those are dairy cows and 6,300 are dairy heifers. 170-some farms ship their milk to cooperatives and the volume amounts to 120-some million liters. The milk is known for its good taste and high quality.

   Cows Ice Cream makes some of the world’s best ice cream. They have been making it on the island since 1983 with island milk. They won the award for Canada’s Best Ice Cream in 2015. Their frozen confections were recently named the World’s Best Ice Cream by Tauck World Discovery. 

   “Yes, I sure do remember doing that for cats on visits to my grandfather’s farm,” PEI native Norma MacLean said. “I have many special memories.”

   One of dairy farmer Bloyce Thompson’s cows won the award for Top Holstein in the World in 2011. He is a third-generation farmer in Frenchfort, in the middle of the island, with a sizable herd of purebred cows. He serves as Deputy Premier of Prince Edward Island and has long opposed NAFTA-mandated dairy imports. Why mess with a good thing when you’ve already got the best?

   The dairy business on Prince Edward island is made up of dairy producers, who operate farms and produce raw milk, and dairy processors, who process raw milk into butter, cheese. yogurt, ice cream, and condensed milk. ADL is the major processor, by far. Island cheese is known and celebrated worldwide. Avonlea Clothbound Cheddar, made by Cows Creamery on the island, won the Super Gold of the World Cheese Awards at the 28th annual BBC Good Food Show in 2015. 

   Milking by hand isn’t rocket science. It is easy enough to do. “I used to do that,” PEI native Tom McSwigan said. While milking a cow he would wait for his cat to rise up on its hind legs and then give it a squirt right from the cow’s udder. “If I missed and hit the cow’s leg she kicked viciously. Not only that, if I got caught doing it I got the heavy hand of justice from my grandaunt, for because me doing it free of charge.”

   Neolithic farmers in northern Europe were among the first to milk cattle for human consumption. They put hand to teat about 6,000 years ago. It was around that time that the ability of human beings to digest milk was slowly but surely accomplished. It was accomplished by the spread of a genetic mutation called lactase persistence. It was what allowed post-weaned human beings to continue to drink and digest milk.

   Heath McLennan milked cows from the 1930s until his death in 2021.The family farm is in Port Hill on the west end of the island. Heath lived across the street. “He couldn’t wait to get over and that was the highlight of the day,” his son Hilton said. “It was in his blood.” The farm has thirty Holsteins who are milked by machine. “We used to milk them out in the field,” Heath said. “It wasn’t a very excellent job when it was raining. The water was running off the cows.”

   When asked if he ever milked cows by hand anymore, Heath said he wasn’t sure if it would be a good idea to try milking their cows that way anymore. “I wouldn’t want to touch them when they’re not used to it now. They might kick the head off you.”

   Hand milking is done one way or the other, by stripping or by full hand. When stripping the teat is held between thumb and forefinger and the hand glides in one smooth motion down the teat while applying pressure to draw the milk out. When employing the full hand method, the teat is held with all the fingers and the teat is pressed against the palm. The full hand method is thought to be the better of the two methods because it applies a more consistent pressure on the teat and simulates the sucking action of a calf.

   “I can still see my father doing it by hand,” PEI native Adele Shea said. “The cats loved it.”

   Before the machine age children played a big part doing what had to be done on the family farm. They gathered eggs, cleaned, fed, and watered the stock, made butter, made lard and soap, weeded the garden, and went berry picking. They helped with planting and harvesting. One thing they did all year round was milk the cows. When they did, sitting on a stool or balancing on their haunches, they made an immediate connection to one of their most important food sources. Kids being kids, they shared the food source with whatever was wandering in for a taste of white..

   “Me when I was younger did it to the cats,” PEI native Ken Macleod said. “I also did it to the dogs.” 

   Even though cows are by nature easygoing creatures, they can sometimes be buttholes. They can be irascible and stubborn. They can even be dangerous. A cow kick can be deadly. It takes the form of a sharp blow. Most cow kicks are brush-offs, but some lead to a trip to the Emergency Room, and a few are fatal. Always move slowly around cows. Always announce yourself when approaching a cow. Never approach a cow from behind. Always be patient. Never flap your arms. Stay a kick away is the way to be. Stay safe getting your glass of milk.

   “Daddy would squirt the barn cats when we were kids,” PEI native Joanne Creamer said. Cats are much faster than cows and even faster when a cow kicks at them. They are rarely overmuch bothered so long as they get their milk. “Me, when I was squirting milk, sometimes I hit the wrong end of the cat,” PEI native Dwight Llewellyn said.

   “I exactly do remember doing that,” PEI native Brian Trainor said. “The cats would sit there waiting while we milked.”

   Fathers milking cows by hand and directing squirts at cats was an island-wide practice back in the day. “Oh, yes, my dad did it all the time!” PEI native Helen Verhulp said. “My dad always done that and sometimes to us, too,” PEI native Caroline MacLean said. “My father did it,” PEI native Joan Coulthard said. “He did it to us kids as well. It was warm sweet milk.”

   Not all parents were as generous. “I always did it until my father caught me,” PEI native Erroll Jon Campbell said. Waste not want not was his father’s motto. The Scottish are notoriously thrifty. They preach the smart thing to do is be more frugal than not, cats or no cats.

   Milking machines are made of a vacuum pump, a vacuum controller, a pulsation system, a milk transport system, and a milker cluster. The machines apply constant vacuum pressure to the tips of a cow’s udder, mimicking the way milk is naturally drawn. The vacuum tubes are attached to a container where milk is collected. The machines also squeeze the udder periodically so that blood circulation is maintained.

   Milking by hand instead of techno milking is more time-consuming but it is simpler. What’s needed is a milking pail, a wash bowl ,white towel rags, a filter, a funnel, and storage jars. Mason jars are preferred. Glass jars are preferred. Plastic jars are discouraged. They are harder to disinfect. White wash rags are used to clean the udder. Wash bowls are used for cleaning the wash rags. Funnels are used to direct milk from the pail into the storage jar.

   Not all milk ends up where it should. “I remember being sprayed by Shawn and Brian Shea when Granny Trish still had cows,” PEI native Krista Dillon said. “Oh, my God, that was so long ago. I loved that house and farm.”

   Hand milking isn’t coming back anytime soon. Time marches on. Hand milking lives on in the memories of those who made it happen every morning and every afternoon, but there is no squirting anymore. Machine milking is more efficient. Dairy farmers don’t miss the good old days. Who misses the good old days are the island’s cats. The Industrial Age means nothing to them. A stream of warm cow’s milk straight from teat to mouth twice a day is what meant everything to them.

   “Oh my, yes,” PEI native Clara Ross said. “All the barn kitty’s loved it.”

Photograph by Nat Farbman.

Theatre PEI

“Ebb Tide” by Ed Staskus

Theatre PEI Editor Pens Atlantic Canada Thriller

“A big story in a small town.” Barron Cannon, Adventure Books

“A stem-winder in the Maritimes.” Sam Winchell, Beyond Fiction

Available on Amazon: https://www.amazon.com/dp/B0CVDP8B58

Atlantic Canada, 1989. A town on the Gulf of St. Lawrence. A satchel of stolen counterfeit money. Two contract killers from Montreal. A gravel road cop stands in their way.