8 Nov. 



907.] 



Closer Scttlciiieiit Studies. 



663 



mixed with one bucketful of brewers' grain, the same quantity of chaff, 

 and two dippersful of bran, divided equally amongst the three cows. For 

 the balance of the week the fodder consumed is i bag of chaff, costing 

 2S. 6d. per bag, 2 bags of brewers' grains, costing is. 6d. per bag, 3 

 bushels of bran, costing 8d. per bushel. The amount of feed purchased 

 varies during the year according to the supply of other fodders grown 

 under intense cultivation, but the total cost of outside feed does not 

 exceed 7s. 6d. per week, and then only for short portions of the year. 



The grasses are cut three times each year, and until thev have wilted 

 in the sunshine for a few hours, are never fed to the cows ; this precaution 

 is adopted to avoid any fear of the cows bloating. Half an hour each 

 day they are allowed to graze in one of the small grass paddocks, and 

 are then turned back into a nicely sheltered small paddock until milking 

 time. The owner bought six loads of meadow hay from the park close 

 by and cured it on the premises at a total cost of ^i 2s. od. The hay 

 is stored in 150 clean bran bags ; bv this means it is kept free from dust and 

 mice, is safer in the event of fire, and the handling of it is facilitated 

 'vhen required fior use. Rock salt for the cows to lick is alwavs available 

 Hi a convenient place. 



A SHELTERED POULTRY RUN. 



The cows are in splendid condition, thoroughly contented and nicely 

 rugged. When they are brought into the bail to be milked the rugs are 

 removed, and just before milking operations the owner washes his hands. 

 The flanks and udders are washed with a clean damp cloth and thoroughly 

 dried, a separate towel being used for each cow. A light clean hessian 

 covering two yards square is then placed over each cow, to prevent the 

 flies from annoying her, or any dust or dirt from falling into the bucket 

 and contaminating the milk. The first squeeze of milk from each teat 

 is thrown away. The milk after being drawn from the cows under these 

 cleanly conditions is taken to a nice clean brick dairy, partly lined with 

 white tesselated tiles and is there thoroughly strained into white enamelled 

 milk dishes, and allowed to stand until .served to the customers. The 



