32 ox THE AGRICULTURE OF THE 



and very little less in Linlithgow. This has heen brought about 

 principally by the low rate at which grain has been selling, and 

 the improved price of butchers' meat, combining to make the 

 farmer change his system of management. The reduction in the 

 area of wheat land has therefore seen a corresponding increase in 

 the head of cattle kept — a noticeable feature in almost every 

 part of the kingdom. 



Breeding and Bearing of CoMle. — The total number of young 

 cattle in Edinburgh in 1875 was 5412 ; in Linlithgow, 3851. 

 These include all cattle under two years old, so that the number 

 of calves annually reared cannot be large. They are generally 

 born in spring, although in the vicinity of the dairies there is a 

 fair proportion dropped in the fall of the year, the cows being 

 destined to fill the ranks of the cattle which have become dry, 

 and are put up for feeding. Spring calves get the mother's 

 milk for a month at the commencement ; they are then put upon 

 skim milk, to which is added a little gruel, or, in some cases, 

 artificial food. Different systems prevail in the after-manage- 

 ment. Some prefer to turn the calves upon the pastures, giving 

 them skim milk twice a day ; others keep them under cover, 

 and allow them grass or tares. We noticed that where it 

 is the custom to drive milk to the towns, the calves were in 

 poor condition, the immediate money retui-n being most in 

 favour. However desirable, therefore, it is in some respects that 

 dairy farmers should rear their own cattle, this is one disadvan- 

 tage of the system, for if the calf-flesh is lost, the animals are 

 liable to be stunted in after-life. Winter calves get new milk 

 for a month or six weeks ; they are then put upon skim milk or 

 gruel. In addition to this, they have sliced turnips as soon as 

 they can eat them, with a little hay. Cooked food is seldom 

 given, the majority of farmers having a decided objection to it, 

 but several have great faith in pulped roots. The method of 

 rearing differs so little from that pursued in other counties that 

 we have little to add on this point, but, by way of illustration, 

 may give the practice of two or three farmers in the breeding 

 districts. Mr Meikle, Seafield, Bathgate, who owns one of the 

 best pure-bred Ayrshire stocks in Scotland, rears 20 to 30 calves 

 annually, giving them warm milk from the cow for a month, 

 after which they are run upon the pastures, and are fed with 

 skim milk and artificial food. Mr James Mackay, West Craigs, 

 raises 20 cross shorthorn and Ayrshire calves, giving new milk 

 for a month or five weeks, and afterwards skim milk. These 

 crosses he keeps two and a half years, selling off fat from 

 October to Christmas. Mr Archibald M'Vicar, Woodend, Tor- 

 phichen, brings up 15 to 20 calves to consume the milk from a 

 dairy of 12 to 15 cows. This is principally a hill farm, on 

 which blackfaced sheep are kept. In the city and adjacent 



