188 MASSACHUSETTS AGRICULTURE. 



three weeks longer. One of these calves was dropped just 

 before the commencement of the trial. 



The two cows sold were twelve years old. All the others 

 were less than five at the commencement of trial. One is 

 now five years old ; two are four years ; two are three years, 

 and two are two years, and the other twenty-one months at 

 the time of calving, which was July 15th. The two three 

 years old calved last year, and will come in again next winter. 



The average yield per week has been about four or five 

 pounds per cow, which would be a small quantity if the ani- 

 mals had been of full age and were in full flow. My average 

 for the past two years has been over two hundred pounds 

 per cow, of butter sold, besides selling nearly one day's milk 

 per week. During the trial, one day's milk has been sold 

 each week, one half of which stood twelve hours before skim- 

 ming, the other half sold new ; and besides what milk, butter 

 and cream has been used in my family, one quart of new milk 

 has been sold every morning. 



The feed has been good pasture about four weeks, green 

 rye, green cornstalks, and the best of hay fed in the stalls 

 the remainder of the time. Some grain is fed every day — to 

 beef-cows all they will eat, and to the others enough to keep 

 them in good working condition. The grain has been about 

 equal quantities of corn-meal, cotton-seed meal and wheat- 

 bran, varying from four to eight quarts, according to the age 

 and condition of the difierent animals. 



My milk is kept above ground, in tin pans, set on racks ; 

 my room is well protected from the sun on the south by a 

 covered and blinded walk, and by trees and vines. The 

 north window is protected by blinds, the sash being entirely 

 removed most of the time. I give my room a very thorough 

 a,iring in the night, but keep it pretty close during the day. 

 In that way I have kept my weekly supply of butter very 

 even ; one week only, and that in August, did it fall ofi" very 

 perceptibly. Have churned twice a week most of the time. 

 Always wash the butter in cold water as soon and as clean as 

 possible after churning, to remove all the milk. While wash- 

 ing work it dry, then salt with less than a half ounce of salt 

 per pound. Let it stand, or rather hang in a cool well a few 

 hours, then work over and put up for market in pound lumps, 



