28 BOARD OF AGRICULTURE. 



that only cost me five cents and four mills per bushel. I feed 

 these in connection with the last cut hay. At that time, the 

 hay last cut has more woody fibre than that first cut, and the 

 mangold-wurtzel has more water, and you see how they sand- 

 wich together. They come in just as naturally as whiskey 

 runs down a toper's throat. (Laughter.) There is the great- 

 est amount of water in the mangold, when I need the most in 

 the hay I am feeding ; and as I come to the first cut hay, the 

 dried grass, — virtually, grass dried, — I have less water in 

 the mangolds. Everyman can do this as easily as he can turn 

 his hand over, or just as easily as he can put the hay he cuts 

 to-morrow on top of the hay he cuts to-day. He puts it in, 

 in exactly the reverse order in which he feeds it out, and in 

 which he wants to feed his roots in connection with it. 



Now, gentlemen, if any of you have devised any better 

 winter keep for the cow, I would like to hear it, l)ecause I 

 came here to learn, not to instruct, I do not expect to tell a 

 single man here anything new, but I expect to stir you up, 

 "by way of remembrance," about some things whereof per- 

 haps you have forgotten. 



Now, in regard to the care of the cow. The cow, as we 

 have her in this latitude, is far removed from her native pas- 

 tures, and we have put her in an artificial position. The cow 

 likes warmth, and I hold that the cow should be kept in a 

 temperature at from sixty to seventy in her stable, when we 

 can do so. But supply her with an abundance of pure air, 

 and with plenty of the light of heaven, without which no 

 animal or even vegetable life can be maintained in health. 

 Milking is a part of the care of a cow, and a very important 

 part. I hold that a cow should be milked regularly ; that is, 

 if milked twice a daj"", the day should be divided into two 

 equal parts. If milked three times a day, it should be divid- 

 ed into three equal parts as nearly as may be. I have always 

 milked twice a day. We commence milking at the same 

 hour, night and morning ; we milk by the clock. The cows 

 are divided among the milkers according to their ability to 

 milk ; and each milker milks the same cow, first, second and 

 so on, at every milking ; so that each cow is milked twelve 

 hours before she is milked again, and twelve hours after she 

 ihas been milked. For instance, suppose we take an hour. 



