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cows retains her milk in hopes of feeing her young 

 one again; but in a few days her udder gets 

 hard, and (he cannot part with her milk freely, 

 were fhe ever fo willing. This is one great reafon 

 why we fee fo many cows with hard unfightly 

 udders. 



Nor is the lofs confined to the firft year only* 

 for in fome cows the hardnefs continues during 

 life. Neither is the lofs confined to the milk only; 

 for when the cow is fat, it will not bring fo much 

 to the butcher by twenty or thirty millings as if 

 the udder were fine. This matter might in a few 

 years be proved to any man's fatisfadtion. 



Let any gentleman of fortune that likes to fee 

 good cattle on his farm, get good heifers and a 

 good bull. At the ufuai time let them go toge- 

 ther, and when the calves drop, never take them 

 from the dam till they part by confent. Try this 

 method for half a dozen times, and fee if any 

 of thofe heifers have hard nafty udders, as the 

 butchers term them. If, when they calve, more 

 milk fhould be left in their udders than the calves 

 can take off, let that be taken away by the milker. 

 In fix weeks that trouble will ccafe, as the calf 

 by that time will take all the milk any cow can 

 give. 



U a QH er y» 



