That is why they invented milking machines; they moved the milk directly from the cow to a sterile environment and started cooling it. Cow milk is usu...lly around 100 to 105 degrees F straight from the udder. In order to control bacterial growth it needs to be cooled to at least 60 degrees. Also 60 degrees is ideal for churning cream to butter. Once the raw milk is screened through cheesecloth, it needs to be either worked for separation for cream and skim milk or the raw milk cooled to 40. He must have had a feeling of what I was planning because he dropped his shorts and under ware. I took hold of his cock and took it into my mouth and went to work on it. One of my tricks is to use one of my fingers in his ass to get him off. This worked, along with him already being worked up . In a matter of minutes he was grunting and groaning like he was going to die. Than I felt that feeling in my mouth, he was ready to cum. I like a little in my mouth and the rest on my face and. They lay locked together, a b**st with two backs, sliding together as one, straining every sinew, every nerve, attaining a greater joy than each could achieve alone. Panting, gasping and moaning as each thrust brought them closer to the glittering prize that shimmered in the midnight air. Jimmy sucked the taste of his own body from the dripping tongue in his mouth and swivelled his hips to draw the serpent's venomous lust, grunting each time he felt the hot slap of its sac on his. The sight of his thick, long member contrasting so beautifully against my skin is nothing short of awesome, and as we watch he slowly slides into me, meeting some resistance from the muscles which grip him. Slowly he disappears into me, and I cannot stop myself from moaning and writhing, trying desperately to get more of him inside me, but he is hard against my pubic bone, against my clitoris, and he starts to slowly withdraw, my muscles fighting to hold onto him, to stop him leaving, and he.