THE QUANTITY AND QUALITY OF BUTTER AND CHEESE. 51 



feeding of cows kept near large towns is conducted more with a 

 view to produce quantity than quality of milk, hence the suc- 

 culency of the food is more looked to in such cases than its 

 nutritive properties. For this reason malt, also the grains and 

 refuse obtained from breweries, are much used by dairymen. 

 "When these are given along with turnips, the milk is better 

 flavoured, than it is when cows are fed on turnips alone. 



Beans and leguminous seeds are much better milk-producers 

 than any of the cereals. Beans and peas cut green in autumn 

 and given to cows once a day are considered the best and most 

 profitable sort of food that can be given at that season, especially 

 when quality of milk is the main object desired, as they tend to 

 enrich it very much as well as to increase the quantity, and the 

 butter and cheese produced is of the finest colour and flavour. 

 Bean-meal given to cows produces a greater yield of butter than 

 equal quantities of either oil-cake or rape-cake, or indeed any 

 other sort of extra feediui:^. In fact, I would consider it the 

 most profitable sort of additional food to give to cows, especially 

 w^hen prepared and supplied in the following way : — Boiled turnips 

 and chaft* combined, and the meal added afterwards, before being 

 given, and supplied morning and evening with as much hay or 

 straw as the cows can eat. I may mention, the yield of butter 

 was never so great when the meal was added before as when 

 after the turnips were boiled, w^iich ought to be attended to. 



Boiling or steaming dry food is recommended by many as the 

 most economical method of feeding milk cows, but I must 

 admit I am not in favour of such a practice, although I have 

 often been compelled to adopt it for a short time for the sake of 

 economy. Although it forms an agreeable mode of administra- 

 tion, still I consider that it is the means of witlidrawing from 

 the roots a good deal of their valuable qualities, and leaving 

 only the watery and fibrous portions. But there is no doubt, 

 when turnips or other roots are boiled, and mixed with chaft' or 

 cut hay and straw, with a certain quantity of either oil-cake or 

 bean-meal added afterwards, a greater abundance of milk will 

 be obtained than if tlie same had been given in a dry or raw 

 state. In cold weather I iiave no doubt tliat this would be the 

 most economical and most desirable method to feed milk cows. 

 A portion of salt, mixed amongst boiled or steamed food, is of 

 the utmost importance, and is very beneficial in several ways. 

 It restores the tone of the stomach when impaired by the excess 

 of other food, and corrects the crudity of moist vegetables or 

 grasses in a green state. It helps digestion, keeps the body cool, 

 and prevents many disorders arising tlierefrom. It renders 

 inferior food palatable, so that the animals eat it with eagerness. 

 When given to cows, perhaps at the rate of from two to four 

 ounces daily, the quantity of milk is increased, ami it also liao 



