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If this leffened quantity be not again thoroughly 

 drawn off, it occafions a yet farther diminution of 

 the quantity of milk generated; and fo on, it may 

 be made to proceed in perpetual progreflion from 

 little to lefs, till none at all is produced. In fhort, 

 this is the pradtice in all cafes followed, when it is 

 meant to allow a cow's milk to dry up entirely with- 

 out doing her hurt. In this manner, therefore, the 

 profits of a dairy might be wonderfully diminifhed; 

 fo that it much behoves the owner of it to be ex- 

 tremely attentive to this circumftance, if he wilhes 

 to avoid ruin. It ought to be a rule without an 

 exception, never to allow this important department 

 to be entrufted, without controul, to the manage- 

 ment of hired fervants.* Its importance will be 

 (till more manifell from what follows : 



In the management of a dairy, the following pe- 

 culiarities refpedling milk ought to be very particu- 

 larly adverted to j fome of them are, no doubt, 



* Cows fhould always be treated with great gentlenefs, and foothed 

 by mild ufage, efpecially when young and ticklifh, or when the paps 

 are tender; in which laft cafe, the udder ought to be fomented with 

 warm water before milking, and touched with the greateft gentlenefs, 

 otherwife the cow will be in danger of contrad^ing bad habits, be- 

 coming ftubborn and unruly, and retaining her milk ever after. A 

 cow npver lets down her milk pleafantly to the perfon Ihe dreads or 

 diflikes. The udder and paps fhould always be walhed with clean 

 water before milking ; but care fhould be taken that none of that 

 '^^'atcr be admitted into the milking pail. 



known 



