Milk, and its produce, in cream, butter, cheefe, 

 and many of our luxuries, are conftituent parts of 

 our daily food, from the earlieft to the laft ftage ia 

 life; confequently, great care ough^ to be taken 

 with refped to the food of animals, which furnifh us 

 with fo great and neceflary a part of our fuftenancc. 



Granting the above premifes, it is humbly con- 

 ceived, that the attention of the Bath (and every 

 other) Agricultural Society cannot be employed 

 in any purfuit that trends more to the intereft an4 

 health of mankind, than the increafing the quantity, 

 and improving the quality of cow*s milk. The 

 tafk may be arduous, but in proportion to the fuc- 

 ctfs attending their endeavours will be the reward. 



That cows are frequently difeafed, is a well- 

 known fadb : and, I believe, moft gentlemen who 

 keep cattle are convinced, that the difeafes gene- 

 rally proceed from unknown caufes. Few dairies 

 of cows remain a fummer all healthy. Among 

 many inftances that might be adduced, I will men- 

 tion one, which, in the fummer 1777, came within 

 my own obfcrvation. J was witnefs to the lofs of 

 five cows, out of a dairy of only thirteenj and th^ 

 moft noted Cow- Leeches could not difcover, or 

 even guefs at the difcafe or its caufe, 



I hav^ 



