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Few perfons who have had any experience at all 

 in the dairy way can be ignorant, however, that in 

 comparing the milk of two cows, to judge of their 

 refpedlive qualities, particular attention muft be 

 paid to the time that has efapftd fince their calving; 

 for the milk of the fame cow is always thinner 

 foon after calving, than it is afterwards; as it gra- 

 dually becomes thicker, though generally Icfs in 

 quantity, in proportion to the time the cow has 

 calved. The colour of the milk, however, foon 

 after calving is richer than it afterwards becomes j 

 but this, efpecially for the firft two weeks, is a 

 faulty colour that ought not to be coveted. 



To make the cows give abundance of milk, and 

 of a good quality, they muft at all times have plenty 

 of food. Grafs is the beft food yet known for this 

 purpofe, and that kind of grals which fprings up 

 fpontaneoufly on rich dry foils is the beft of all,* 

 V 3 If 



• So little attention has hitherto been beftowed on this fubjedl, that I 

 do not know of any fet of experiments that have ever yet been made, 

 with a view to afcertain the effects of any of the natural gralTes that 

 fpontaneoufly fpring up in abundance on our fields, cither on the 

 quantity or the quality of the milk of cows, and few that have been 

 attempted even with regard to thofe plants that have been cultivated by 

 art as green forage for them; though it be well known that fome par- 

 ticular kinds of plants ftrongly affedl the tafte, and alter the quality of 

 particular produdls of milk. It is inde«d, in all cafes, confidently 



aflcrtcd, 



