Copyright 2009 by Luc Milne. lucmilne@telus.net All rights reserved. One copy may be downloaded for personal reading.
(Author's note: this piece is not so much a story as it is a character sketch and pseudo Pleasure Corporation "document", so readers who prefer narrative may want to give it a pass. L.M.)
THE SPECIALIST by Luc Milne
I am a Semen Quality Control Specialist at The Pleasure Corporation's main Laboratiories and Research Centre. I started at the age of nineteen as a "hand-milker" in the Sperm Barns, pulling load after load of hot man-cream from prospective sex animals, slaves, and employee candidates for the various Pleasure Corporation branches. This milk was collected in catch-tubes for analysis and tasting by the scientists who ensure that all Pleasure Corporation cocks give the highest quality and maximum quantity semen.
Now, ten years later, after coming up through several ranks of expertise, I am in charge of a small lab and production facility which evaluates the cum quality of young spermcows destined for special clients who require specific flavours, a range of textures, and massive quantities of milk from the slaves they buy in Pleasure Corporation Auctions. Our products are also available from the Corporation's Milkboy Factories (brochure available.) Over the fifty year history of The Corporation there has been a steady increase in the number of customers for older teens and young men who can produce luxury semen in continuous large flows over the six or seven years of their appeal. These are clients for whom an older mancow is of no interest: it is the youthfulness and the freshness of the cock and its cum that counts with them. When they have drained their boys of their freshness, they trade them in for newer and even more flavourful specimens. These "trade-ins" are still very productive for The Corporation: they can be placed in the Milk Farms and the Cock and Ball Restaurants for another five to ten years of milk supply. By the time they are 35 years old, most of these milkstuds are pretty well sucked dry, but their cocks are still useful for training Suckers at the CockSuck Academies, and many of them have practically virgin assholes, which makes them ideal for stock in the Breeding Barns at the S/M Ranches or in the Fuck Corrals on the Big Game Preserves.
THE "HANDS-ON" SYSTEM
The difference between the operation I run in my Milkboy Lab and those of the larger testing and enhancement facilities is that I provide personalized and "hands-on" experimentation and testing for each of the potentially valuable pieces of boy flesh that passes through our doors. Mechanization and computerization have largely taken over the day-to-day milking and analysis of The Corporation's big factories. The quantity of cockflesh and ballmilk required for the many operations of The Corporation necessitates an "assembly line" mentality in the scientists and technicians there. Ranks of automatic cock-milking and semen analysis machines fill the huge "Cum Dairies" at the Research and Development Centres in New Mexico, Brazil, South Aftica, Romania, Thailand, and Australia. My lab and workshop are part of a little known Advanced Sexual Research Centre on a small island in the West Indies, owned and controlled entirely by The Pleasure Corporation. Here the most far-reaching and innovative experiments and body enhancements are conducted. We are sometimes unfairly called "Freak Island" by other members of The Corporation's scientific community: but of course the search for bigger meat, heavier balls, juicier tits, more versatile holes, and genetically enhanced libidos will necessarily result in a few failed and "dead-end" experiments. One of my own lab slaves is a young man with a penis and testicles so large and heavy that he has to wear a special harness and ball sling to accomodate them. But I don't find him "freakish" at all": indeed I use his constant ooze of rich, honey-flavoured precum as an after-dinner liqueur while I go over the day's milking results. I have him stand beside my desk, holding up the swollen, pouting cumlips of his gleaming meatus, ready for me to lean down and suck up the spicy flow of manhoney as I work. Sometimes, as a reward for an especially sweet dose of the nectar, I will call in three other slaves to massage and beat his cockmeat until he cums in a roaring, creamy gush, producing up to a pint of heavy cream which the slaves devour greedily from the gaping cumslit. His gratitude is always touching.
NIPPLE ENHANCEMENT
One area of experimental reseach on the island has been particularly successful, with few "mutant" failures. The primary enhancement experiments focus on the enlargement of the penis and testicles of the laboratory subjects, but a special division of the Advanced Lab also enhances nipples according to client requirements. When a trainee milkboy is to have his nipples enlarged and conditioned, the workday schedule is slightly altered to allow for the manipulations and pumping required. Some customers like to have ripe boytits to suck at while they play with their teen milkslave's cock and balls. Rosy, strawberry sized boy nipples are in demand. The ability to insert refillable semen reservoirs, like female breast enhancement gel packs, beneath the nipple with an opening in the the tit itself is not far in the future. Someday our clients will be able to suck "titcum" out of their milkboys as they hand-pull the fresh sperm down below. Personally, I prefer a hard pec on a boy, with just the nubbin of rubbery tit to nibble at while I beat his meat.
BASIC PRINCIPLES OF BOYMILKING
The core of my work is simple: it involves just me, my assistants, and our subject in a plain white room with a work table and some minor suction devices, straps, whips, gags, and other aids on a nearby cart. I dress in white pants and t-shirt with the Pleasure Corporation Logo on it, and I usually wear thin rubber gloves. (Both the pants and the gloves tend to get discarded toward the end of a session when my own appetites and rather unscientific desires get the better of me if the subject is especially handsome and profusive in semen production.) Most of my subjects are teen boys or young men of no more than 21 years. They are procured by Corporation scouts, free-lance recruiters, and professional slavers, or they have volunteered their services through the internet advertisements discreety placed by various branches of The Corporation. A few are supplied by clients who have secured them privately and wish them tested and trained for a fee: often these boys are sons, nephews, and other relatives of the clients.
A typical session will begin with two lab slaves, who generally work naked, bringing in the young subject on a cock leash nude and blindfolded. He will often have been completely shaven as part of the psychological conditioning process used by The Corporation for all potential sex objects. We keep boys-in-training blindfolded so they will not begin to identify with faces or personalities: they must learn that their connection with the world is through their milker's hands and mouth. Blindfolding the boys also helps to keep the attendants from becoming too attached to a particularly attractive youth: that only leads to jealousy and discontent among the slaves. I was forced to send away one of my best helpers because he became moody and despondent when his "pet cock" was sold.
The trainee is laid out on a padded cloth-covered table four feet wide and five feet long: it stands high enough and is narrow enough so that the technicians do not have to stoop to work at the subject's crotch and pecs. The subject's head lies back flat against the table's surface: his arms are stretched to the sides and secured with ropes and wrist cuffs. The short length of the table allows the subject's legs to bend at the knees, so that his ankles can be tied to the crossbar below. This enables us to get between his thighs for close-in work on his testicles, to massage his taint (the swelling between balls and ass pucker) and to finger the cleft of his buttocks. Usually the subject's cock will be semi-hard, as we dose all incoming boys with a regimen of light sexual stimulants to keep them ready for processing. The cock will always be at least eight inches long in its hard state, but often longer, as the majority of clients like a good handful of cockmeat to work with. Balls must be well developed and hang freely: a trademark of our boys is the slight swing to the semi-tumescent meat and full nuts as the subject walks. The physiques of the subjects vary: some clients prefer lightly muscled athletic bodies, while others prefer slender forms: they like the sight of a slight boyish frame with a massive swollen milk tube arching from his groin and heavy testicles swinging between his smooth thighs. During the sessions a continuous tape plays--mixed sounds of slurping and cocksucking, wet meat jerking and cockshaft slapping, sighs and groans, and the actual noises of real cowmilk being teat-pulled into a tin pail. The background sounds sooth and stimulate the subject at the same time--a condition crucial to successful "edging", or prolonged manipulation of a boy's cock and balls.
CUT OR UNCUT?
The meal may be cut or uncut--there are calls for both kinds of cocks from our customers. My own personal perference is for uncut meat because the precum stream is generally fuller, and working foreskin up and down, and in circles over a swelling, moist meatus coated with boy jelly is very pleasureable for me--even though there is no scientific reason for this. I also like the wet slapping sound of precum-lubed foreskin as it is pumped over the cockhead, and, being an incorrigible "snacker", I enjoy chewing lightly on the juicy little rosette of loose skin that appears when I pull the shaft flesh up as far as it will go over the cumlips.
One the other hand, the cut cock offers special pleasures as well: the head is often a bit tougher and more desensitized which allows for rough milking and coarse tongue and lip action. The little "delta of pleasure" underneath the meatus where the coronal ledge meets the shaft of the penis is often extremely tasty and sensitive on cut boys and I have spent many happy hours teasing this delicate spot with my tongue until the screaming subject spurts a jet of semen high into the air. We have a name for the cum produced by such tongue manipulation: we call it the "Treasure of the Golden Triangle", and it does indeed seem to have a special sweetness, perhaps caused by the prolonged lingual massage of one of the male body's most delicate areas. This "Treasure Cum" is just one of the products of my research which has enriched The Corporation and made my operation secure. We have standing orders for the semen produced by "tongue-delta-stimulation". It is caught in suction cups on the lips of the meatus and put into gelatin capsules which are refrigerated and sold to cum-addicted clients for an enormous profit. I am told that for some, biting into one of these capsules and releasing the treasure nectar directly onto the tongue is an experience so delicious it can cause spontaneous ejaculation!
ENHANCING MILK FLAVOUR
I am a firm believer in the sometimes disputed theory that semen flavour is affected by the nature of the treatment or technique which produces it: in nonscientific terms, a roughly pounded and beaten cock gives up a rich, satisfying mouthful of cum with a long "finish"or aftertaste, as they say in the wine tasting trade. Cum forcefully pulled from a boy's cock will also have along "tail" in wine tasting terms: it will carry its savour all the way to the back of the mouth and down into the throat. On the other hand, a lightly stroked and teased cock, delicately tongued and slicked with precum lube, will eventually release a pleasing fountain of jism wth a sophisticated and nuanced blend of flavours. If a hard-beaten cock gives up a solid gulp of burgundy "winecum", the caressed cock released a tantalizingly smooth swallow of pouilly fuisse.
In later stages of the testing and analysis I may work with a cock and balls which are strapped or bound in order to gauge whether pressure and constriction enhances the taste or increases the buildup, leading to a more extravagant gush of semen at orgasm. And of course near the end of the testing and conditioning period we use the penis and ball whips or slappers to stimulate and force climaxes, in order to test the change in flavour of the semen which results: generally the cum from a lightly whipped cock will have a spicier taste and a consistency of thin syrup--very much to some clients' taste. Using a small flail or slapper on the balls of a subject often results in more prolonged wait for orgasm, but when it comes the semen is heavy, like custard, and oozes out in a slow, mouth-watering flow. A small "stinger" whip lightly flicked repeatedly against the cumlips, while holding the cockshaft firmly up in the other fist, making the meatus swell, will result in a froth of cum as bubbly and dry as a good champagne. The "musical" accompaniment of the subject's whimpers and squeals is an added attraction.
SPECIALTY MEAT 1: FUCKMILK BOYS
We have an increasing number of requests for what are called "Fuckmilk Boys": these are teens who are brought to climax through ass fucking. The correct tem for the technique would be Prostate Milking. There is a belief, which I don't wholly share, that the semen which streams from a boy's cock solely through anal penetration and intercourse, and without manual stimulation of the penis, is more ambrosial and even more healthful and potent! The cum is usually gathered in a condom and reserved for later use, but there are clients who like to suck on the erupting head of a boy's cock as he is being fucked by someone else, or who enjoy a banquet from the boy's torso after they've finished their own fuck of the boy's ass. And there are rare contortionists who can penetrate a boy and suck him off at the same time.
Creating a Fuckmilk Boy requires considerable attention to his prostate, or "Joy Button" as it is often called. At the beginning of training this little organ must be found and manipulated by a trainer with long fingers and slender hands, as it may be necessary to insert a portion of the fist to find it. We try to avoid this, since Fuckmilk boys should have tight assrings for maximum enjoyment by the fucker. Once found, the trainer massages the joy button until climax occurs. In virgin boys this will often happen almost immediately, which is not really desireable for clients who want the pleasure of an extended fuck as well as a climactic semen shoot.
So the prostate massages, which consist of tickling, pressing, circling, and tapping the sensitive mound of flesh, must be repeated hourly for many days until the boy learns to hold off his orgasm: this is something not all boys can achieve. Of course, there are mechanical prostate vibrating massagers and probes, but they don't have the sensitivity and finesse of a male finger playing its games on the joy button of a boy writhing and panting as he tries to hold off his ejaculation.
One of the best ways to take a Fuckmilk Boy's mind off his impulse to cum is to direct his attention to other things, such as the deliberate squeezing of his fucker's cock with his ass muscles. To teach this we have a few talented fuck trainers who can condition a potential Fuckmilk Boy to control the contractions of his sphincter muscles in order to give his penetrator added pressure and friction. This inevitably results in a stronger desire on the part of the fucker to increase his tempo and forcefulness. Under the jackhammering of a raping penetration, the Fuckmilk Boy's joy spot will be rubbed to a convulsive climax, producing up to four ounces of semen naturally and without manipulation of the cock or balls.
It is always fascinating to watch a teen boy in a fuck chair with his legs spread wide in the stirrups, being patiently taught by the Fuck Trainer how to squeeze and release his sphincter rings rhythmically. The Trainer will begin by pressing only the head of his cock through the boy's pucker, letting the assring muscle catch onto the coronal ledge: then he will tell the lad to "squeeze" and "release" five times, then ten, then twenty, and so on to a hundred. Gradually the Trainer pushes further into the fuck canal and instructs the Fuckmilk Boy to squeeze and release all up and down the cock shaft as he begins to move in and out of the hole. There are lots of "accidents": even the most experienced Fuck Trainer will lose control watching the face of a handsome young man who's straining to "squeeze and release" while he sweats with the effort of suppressing his almost irresistible desire to shoot. Fortunately we have several felching devotees on staff who are more than willing to suck the Trainer's cum out of the trembling rosebud of the boy. Rimming and felching are also part of the process for conditioning a Fuckmilk Boy's ass.
I'm not sorry to confess that there are very few boys who can, even with training, learn to ejaculate without manual or oral stimulation of some kind, which is fortunate, or I might be out of a job! The idea that fuckmilk is somehow superior cannot be proven: I have tasted a lot of it, either straight from the source or as doses of "health and virility" elixir, and I cannot tell the difference between it and regular boymilk. The development of Fuckmilk Boys remains a "boutique" operation at best. We can't produce more than three or four a year, and it is often difficult to reintegrate the failures back into the regular training programme. Once a boy is fucked, he's never quite the same: he's like a house pet that suddenly discovers there's another world beyond the front door--it will run away and it may be difficult to get it back!
Generally speaking, we do not encourage clients to use their Milkboys for fucking, because it tends, as we have seen, to take their attention away from their primary function: making lots of milk while their owners suck them.
SPECIALTY MEAT 2: THE SIPPING COCK
One of the specialty milkmeats I have developed, at the request of a private client, is the "Sipping Cock". A gentleman from the American deep south sent us his young nephew with an unsual instruction. The owner of a large historical plantation, he was accustomed in the cool of the evening to sit on the verandah sipping a mint julep through a straw. On retiring for the night he always went to his nephew's room (he was the boy's legal guardian) and sucked out a creamy nightcap from the lad's slender, pink cock. One evening as he sipped at the julep, he was struck by the idea that it would be a pleasure to be able to sip boyhoney in the same way. Thus it was that I developed the Sipping Cock, which has since become a frequent request from clients with refined taste who can afford a dairy of milkboys with various talents.
It's not difficult to achieve a penis suited to straw insertion, but it does take a little patience. The proper size of the straw, given the thickness of boymilk, is considerably larger than that used for other liquids: a diameter of at least a half-inch is necessary: the overall length of the penis straw is shorter as well--something like the short straws handed out with cocktails in bars. Also the straws have to be of good quality, firm enough to withstand the pressure from the surrounding wall of the cum-canal and smooth enough to be pleasant to the lips, which sometimes have to form a strong vacuum seal around the cylinder if the semen is especially thick and creamy, like an extra-thick milkshake.
The boy's oocklips have to be stretched gradually, with a slightly larger tube inserted each day for about ten days. The tube needs to penetrate at least halfway down the length of the shaft--about four inches for a full-cocked lad. That makes it less likely that the straw ill be forcefully ejected if the milkboy's "shoot" is especially strong. Once a climax occurs the straw acts as a kind of "regulator" for the semen flow, making the milk build up behind the end of the tube so that the drinker can sip up the liqueur in little swallows as he pleases, extending the sipping time to as much as half an hour if the boy's semen production has been enhanced. We have also discovered that the brief application of a highspeed vibrator to the boy's balls just at the moment of the climax will increase the cum gush, massing with even greater pressure behind the "dam" of the straw-end and prolonging the "sip" time for as long as a full hour, thus coming close to the so-called "Endless Cum". Once a "Sipping Cock" boy has climaxed, the damming up of the semen as it meets the obstacle of the straw creates a sweating frenzy in the lad who seems to experience a continuous ejaculation ecstasy while his drinker sips leisurely at his "cum julep."
PERPETUAL CRAVING
But to return to my normal training and experimentation routines: on the first day with a subject I try to achieve at least four good pulls of milk over a four to six hour period. Between climaxes I keep the cock continuously stroked and squeezed, so the future milkslave becomes accustomned to constant manipulation of his "teat" We find that most cum-milk addicts are also compulsively "tactile", wanting to knead and pull at a boy's meat even when they are not actively milking him. For example, balls have to be toughened so they can withstand considerable squeezing and groping while the cock is being sucked. I know of Middle East clients who use their milkboy's balls as "worry beads", rolling them in their hands by the hour. And there are American clients who will lay their boys out across their laps and watch a three hour football game, pulling and stretching, and mauling the teen's equipment the whole time, even though they may only draw out one or two loads of juice during the entire period.
The first sight of a creamy smooth teenage boy's body stretched out on my milking table, his cock swollen with expectation induced by the sex stimulant he has been given, and his blindfolded head lolling back in a daze from the mood enhancer he's taken, is always exciting. I generally open my white lab pants and have one of the slaves gently suck the head of my cock as I review the stages of the task ahead: i.e. the pleasureable job of making this boy into a permanently aroused semen-making machine, groaning with ecstasy as he is mouth or hand pumped to climax after climax, and whimpering with frustration when the mouth or the hand is gone. One of the reasons my boys are so sought after by semen connoisseurs is that they are conditioned to need milking, and to need it without stop. Once they have shot their creamy loads of milk into their sucker's throats, they almost immediately begin to have the craving to be milked again. "Cumming" becomes a way of life for them and without a strong hand, a tight fist, a wet mouth, searching lips, and a probing tonbue working their cocks and ballmeat they feel incomplete and lost. One of my clients is the senior partner of a large law firm consisting of lawyers with similar tastes: he takes his milkboy (actually his grandson) to the office and ties him down to a sideboard in the private "dining room" where the other partners can refresh themselves with a full mouthful of boycum as often as they want during the working day. He tells me that this almost continuous milking has had no adverse effect on the boy: indeed his semen production seems to have increased naturally to meet the huge, hungry demands on his penis.
HANDWORK
Getting a good-looking, well-hung boy to a state of perpetual desire is a slow and methodical process: but it's also diverting work with lots of rewards. My own speciality is "handwork": I manipulate the subject's meat and nuts for about two weeks, along with two or three slave assistants. We take it in two hour shifts for at least eight hours a day. During this "stroke conditioning" of the boy's milk equipment he isn't allowed to climax more than a couple of times a day. In the early period he may be completely denied climax for a 72 hour stretch of "eight-hours-on-eight-hours-off" masturbation. It's an important element of the early mental conditioning to keep a boy at a frenzied edge of desire to shoot, while denying him the actual release. He begins to like this feeling of being on the verge of cumming, and later, as a finished milkboy, enjoys prolonged stimulation almost as much as the climax itself. I can tell when a boy achieves this "cum trance" because his mouth will gape open, his tongue will extend at the corner of his lips and drool will begin to drip from it. If I take his blindfold off briefly at this point I will see that his eyes are unfocussed, gazing at some inward rapture beneath heavy lids. His breathing slows and on each outward breath there will be a small sigh of contentment.
During this initial "hand-manipulation stage" we employ a full range of massage and stroking techniques, making sure that every inch of the boy's cock and balls is sensitized. Each of us has his own favourite techniques: for example, I am a "head man": much of my work is on the slick, shiny helmet of flesh swelling out from the corona on the shaft, including the little slivers of flesh on the urethral opening called, in our trade, the cumlips. I particularly like the "jar-opener" movement: you press your palm down on the glans hard and, with your finger tips hooked over the edge of the coronal ledge, you twist back and forth as if you are opening a tightly sealed pickle jar or turning a doorknob around in your palm. This move has the added benefit of rubbing against the tender cocklips over and over, desensitizing them and making them swell up for later close-in finger-pinching and thumbing. When a client gets his mouth down on a milkboy's swollen meatus, he usually likes to be able to tease those quivering lips with his tongue, and to dip down into the honeyed cumtube with the tip of his semen-licker.
There are also "shaft-workers" who use their fingers and palms to slap up and down the cockshaft--top, bottom, and sides--tenderizing it . And there are "finger flickers" and "double fisted twisters" who work over the whole meat. On an uncut boy the foreskin gets stretched up over the technician's finger as it teases the cumlips with a fingernail. Glans pinching and rub downs with heat balm finish off the handwork, introducing the cock to sharper sensations.
BALLWORK
My assistants have other special areas to work on: one guy is a nut-cracker, who gradually conditions the subject to increasingly hard squeezes on his balls. He works each nut separately between thumb and forefinger or together in a grinding fistful of ballmeat. Handstretching of the ball skin is crucial to make the nuts swing as low in their fleshy pouch as possible. Clients like to be able to grab the loose skin at the top of the balls and force the two orbs down into a tight, shiny glove of nutmeat which can be slapped, licked, or spit-polished with the palm of the hand: for that reason the loosehang of boynuts needs to be at least a hand-width deep and we've found that "custom-stretching" is the best technique. Balls which have been stretched down by hand over weeks of regular tugging and jerking are much more enjoyable to play with and more responsive than nuts simply dragged own with heavy weights and metal rings. My Lab is a labour-intensive unit, where things are still done by mouth and by hand, rather than by suction machines and five-pound ball weights.
One of my most able slave assistants is a "Pump-Me-Pull-Me" expert. He takes the kid's fat cock shaft in one fist and his swollen hanging nuts in his other fist, then alternately pumps the skin of the shaft up over the cockhead and down again, followed by a strong milking pull-down on the balls, stretching them to the full hang. This alternate cock-pump, ball-pull stretching goes on for about half an hour, allowing for pauses to let the subject cool down if it looks like he's going to shoot. Then another half hour is given to a movement which simultaneously pumps the shaft up and pulls the nuts down, repeatedly at the same time. After days of this treatment, a boy's cock and balls will hang loose and swing easy making gentle slapping sounds on his thighs as he is led back to his dormitory bed.
Once a boy's equipment is accustomed to fairly rough handling, we bring in the "Mauler", who wraps his massive calloused fist hard around the base of the subject's cockshaft, then corkscrews the meat while pumping it mercilessly as he clicks at the tender cocklips with his thumb and forefinger. This half hour treatment generally requires a ball or penis gag in the boy's mouth to muffle his yelling so it doesn't frighten the other boys being conditioned in Treatment Rooms corridor. We don't deal with clients who abuse a milkboy's equipment, but even the most reasonable milk-puller can get a bit rough when, after an evening of heavy cum drinking, he's still desperate for one last squirt of boyjuice from a cock that thinks it has nothing more to give.
Imagine what it's like to be tied down to a table and to have your balls and cock hand-worked for weeks at a time. Eventually you feel unfulfilled if your meat isn't being stroked or pounded. Some of our boys become compulsive self-masturbators, which defeats the purpose of preparing them for the pleasure of their owners: these self-milkers have their hands cuffed behind them so they will desire all the more the touch of hand and mouth they so desperately crave. Cum milked out by the boy himself is wasted cum, so far as we are concerned. A milkboy's semen belongs to his milker, along with the fleshy shaft and the full cream eggs that produce it.
MOUTHWORK
Of course, handwork is not the only element of a milkboy's training: mouthwork is also very important. After a boy's cock and balls are completely sensitive to a man's handling, rough or otherwise, we begin to condition the sulbject to the full range of mouth, throat, tongue and teeth manipulation he will experience as a cream cow. I have an associate who specializes in this work and directs a small team of slaves proficient in oral training. My "mouth man" is an older slave who learned his craft in the suck stalls of the S/M Ranches servicing the cocks and balls of guests with a taste for being "stripped" by aggressive and voracious eating. It was there that this slave had his teeth removed and full dentures provided so he could "gum" the meat without breaking skin. This older man can bring a young milkboy-in-training to extraordinary heights of cum-panic as he and his helpers feed on him. Towards the end of the training, my "handmen" and his "mouthmen" work together in teams: one of my slaves manipulates the boy's cockshaft and another the balls, while two of the mouthmen will take care of the meatus and the cocklips: or we turn about, letting the mouthmen chew on the nuts and nip at the shaft--especially the big erector muscle on the underside--while I use my thumb and fingers to pinch, tease, and twist the cockhead.
TRAINING FOR THE FEEDING FRENZY
In the last stage ot training we introduce the subject to the "Feeding Frenzy" experience. Many milkboy owners like to invite friends in for evenings of "feasting" on young juicy cockflesh, so it is necessary to prepare the subject for these ordeals. For these sessions, I like to strip down, stand aside idly pulling at my cock, and simply watch while five or six slaves hunch over a teenboy's crotch fighting to get at the tender cumslit, gnawing on the nuts, and slavering around the throbbing shaft. I like to watch the boy straining up against his bonds, arching his body to try to satisfy his eaters, crazy with lust and excitement at the feel of so many hungry mouths on him. I get so carried away that I sometimes move to the head of the table, twist the kid's head to the side and rape his mouth with my dick. Strictly speaking, this is forbidden, as we deny the milkboys the pleasures of sucking: their purpose in life is to provide cum for ther owners: everything else ls a distraction and may take their attention away from pleasing their masters. But I enjoy the way a boy will gag and moan around my plunging cock as he gives up his juice to the cum-hungry mouths in his crotch. I usually have the will power to pull out before I shoot and spray my jism over his chest and torso, giving the eaters another surface of flesh to feast on.
"CUM ZOMBIES"?
I am sometimes asked whether our training doesn't just turn teenage boys into mindless "cum zombies". I suppose that a good deal of our conditioning does suppress the natural boyishness of the lads. During our time with us their focus is kept relentlessly on Cock and Cum. But one has to remember that the training only lasts a few months out of their lives, and that many have come from backgrounds where they have never had any sort of discipline or direction. Many of their buyers take them into their homes--often palatial mansions, or compounds at island resorts--and treat them as normal teens, with IPods and computer games and skateboards and all things many boys like. They have swimming pools, and play tennis, go camping, take world trips, cruise on their owners' yachts, and bond with their masters. Some are even home schooled by tutors and eventually become skilled employees of The Corporation once their period of milkboy service is over. But several times a day or and night, when the time comes for them to give their masters what they are trained to give, their conditioning kicks in and they instantly assume the milkboy role, ready and eager to be handled and eaten. It is true that some clients put the boys into harems or suck stables, under the supervision of overseers, but even then they live in relative luxury and comfort and feel that they are serving the purpose they were born for.
THE QUALITY AND THE QUANTITY OF THE MILK
The quality and quantity of a boy's juice is our other major concern: there's no use conditioning a boy until he's crazy to cum if his cum isn't worth eating. In this area we are forced to use mechanical testing equipment and measuring devices. The actual chemical content of the semen is analyzed and prescriptions are written for pharmaceutical and herbal supplements to enhance semen flavour and texture. Volume and "turn-around" time are also crucial. Most clients are cum addicts, even though they may also be connoisseurs of flavour and quality, so every possible means is used to ensure that a milkboy's cum is plentiful and replenishes itself in the shortest "turn-around" time possible.
THE "EIGHT-OUNCE" SHOOT
The Corporation's labs are in constant search of the (possibly) mythical eight-ounce shoot--i.e. a measuring cupful of tasty semen from one cock in one orgasm. The best we have achieved so far is six ounces--three-quarters of a cupful--but the boy who produces that kind of load is likely to have a longer replenishment time than is desireable. So, it comes down to a basic question for the client: do you want a young cock that drowns you in sweet cumcream perhaps once every two days, or would you prefer a young milkteat that releases a reasonable mouthful, but keeps on giving all day and all night long? It is usually the order clients wanting a full cup of freshly pulled cream every morning to keep them young and virile who opt for the massive shooters. Most of our customers want a lad they can visit several times a day for a refreshing mouthful of boy syrup. A significant number of our clients are now asking for milkboys who have been trained as "night-milkers": they want to be able to rest their heads on the cushion of a boy's stomach or thighs and nurse at the semi-swollen milkteat all night long, catching any precum jelly and nightjuice as it flows.
THE TASTE OF BOYMILK
The control of cum flavour is a very complicated process and must be personalized for the client. After all, one man's sweet juice may be another man's sour cream. It's all very subjective. We can, however, work within a range of flavour designations and we have diet and drug supplements to enhance these various flavour categories. Clients are given questionnaires to fill out describing the kinds of semen they most enjoy: for example, "sweet", "tangy", "nutty", "fruity" or "buttery". Textures are also described: "heavy cream", "syrup", "froth", "custard" or "juice". Of course the texture of cum is less subject to permanent conditioning: a milkboy enchanced to produce a thick and creamy semen may, by the end of a long day of nine or ten climaxes, be producing little more than an airy froth. I find that the best clients like a variety of cum flavours and use the written guidelines in their "Milkboy Owner's Guide" to create a range of taste treats from "sweet pineapple" to "almond vanilla" and "tangy beef gravy". One billionaire client who keeps a stable of different flavoured milkboys likes to string them up in sling-harnesses with their cocks just at mouth-height for his guests to savour and suckle. Each boy will have a silver tag around his neck identifying his "taste": "Nectar of the Gods", "Hot Salsa", "Tawny Port", or "Fruit Cocktail" for example.
Thank God I am not a cum addict. In my work I would be bloated with boyjuice before noon every day if I were. I do, however, like regular and daily treats of teen semen. Often after a subject shoots and the cum has been collected for analysis, I will lean down and suckle out the last sweet drops as a little "jism break" in my work routine. As a boy I always wanted to "lick the spoon" when my mother made cake frosting. Now I know that "boy frosting" is even tastier.
CRAFTSMANSHIP: KEEPING TO THE OLD WAYS
The success of my lab and of my training techniques has been acknowledged by The Pleasure Corporation's Board of Directors who have made more slave staff available and provided a larger salary and profit-sharing plan for myself. There is a constant pressure on me to "mechanize" the operation in order to produce more product in a shorter time. But, like those old craftsmen who still work slowly and lovingly on their creations--shoemakers, bespoke tailors, weavers, potters--I believe in the value of handworking and attention to detail. No rubber suction sheath on a boy's cock can take the place of careful hand stroking and mouth-pulling on the quivering flesh. Only through personal touch can I bring out a boy's natural talents; discern which boys are eager to cum and which try to hold back, which cocklips need mouth-suction enlargement and which cum-canals are suited to careful reaming. No electric ball massager can match my close observation of the results of hand-squeezing and finger-rolling a pair of fat boyplums. And my own notes based on personal tasting of the semen fresh from hard-pressed cumlips are more valuable for the final evaluation report on a boy's potential for sale and use than pages of chemical analysis printouts from testing labs.
THE FUTURE
The only cloud on the horizon of our operation is the shortage of supply: the demand for young milk is getting so great that it is difficult to keep a stock of trainable cocks on hand. So much of the young meat gathered by scouts and slavers is sent directly to the large processing centres for a quick and impersonal conditioning--good enough for the cumcow service in the barns at the Milk Farms and sufficient to provide course after course of hot cum gravy at the Cock and Ball Restaurants, but not up to the standards required by men of taste and imagination, the kinds of clients my lab serves. The Pleasure Corporation Directors have assured me they are working on the problem, even considering the establishment of breeding ranches where the product can be controlled from the very beginning and the young cumstock culled for the most promising luxury trade milkboys. But that's far down the road: for now we just move slowly and carefully ahead, creating perfect milkboys one perfedt cock at a time.
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