PIG MILK CHEESE AND BAGELS
Pig-milk-cheese (well fermented) is most excellent when served on a true bagel...a sow does not give out much milk, about 4 ounces a day per sow. It is most difficult to milk one, a very labor intensive job...
Most efficient if utilizing children under the age of 3 to milk the sows, their hands are just the right size...I employed 200 under 3 years of age "domestic workers" to complete this job... the draw back is often they will fall asleep or crawl down by the sow and nurse.
This requires a very strong willed manager, who walks by using a riding crop to keep the hired workers at their highest productivity....I defer upon the suggest of milking AR Kansas Razorbacks, they often damage the workers with their teeth...I was wet nursed on a piney woods sow, thus, is the source of my great intellect.
Old Joe Hennigan, {(I was blessed to talk to Joe just after Franks passing, and reflected to him about how in the 8th grade someone had placed a tack in Franks chair during the lunch period…(not me)…
To see (big rear end) Frank rise was a sight to behold…a time when schools were safe both for the teachers and the students)}…Joe taught me Algebra at Fields/Hyatt, had the ability to spin…one was about how to milk a Poland China…take a milking stool and a tea cup…This memory has been embedded until this composition…To free the mind, is thus the most liberating experience one can experience…
