Management of Dairy Cattle. 275 



as an auxiliary food, they derive a greater quantity of butter, 

 whilst those who have tried linseed-oil have perceived no benefit 

 from it. 



My own cream during the winter season is of th^ consistency 

 of paste or thick treacle. When the jar is full, a rod of 

 2 feet long will, when dipped into the cream to half its length, 

 stand erect. If I take out a teacup-full in the evening and let it 

 stand till next morning, a penny piece laid on its surface will 

 not sink ; on taking it off 1 find the underside partially spotted 

 with cream. The churnings are performed in a room without 

 fire, at a temperature in winter of 43° to 45°, and occupy one- 

 half to three-quarters of an hour. 



Several who have adopted my system have reported similar 

 effects — an increase in the quantity with a complete change as to 

 richness of quality. I select from these Mr. John Simpson, a 

 tenant farmer residing at Ripley, in Yorkshire, who at my request 

 stated to the Committee of the Wharfdale Agricultural Society 

 that he and a neighbour of his, being inconvenienced from a defi- 

 cient yield of milk, had agreed to try my mode of feeding, and 

 provided themselves with a steaming apparatus. This change of 

 treatment took place in February, 1855. I quote his words : — • 



" In about five clays I noticed a great change in my milk, the cows yielded 

 2 quarts each per day more, but what surprised me most was the change in 

 the quality ; instead of poor winter cream and butter, they assumed the 

 appearance and character of rich summer produce, it only required 20 

 minutes for churning, instead of two to three hours; there was also a con- 

 siderable increase in the quantity of butter, of which, however, I did not take 

 any particular notice. My neighbour's cow gave 3 quarts per day in addition, 

 and her milk was so changed in appearance that the consumers to whom he 

 sold it became quite anxious to know the cause." 



My dairy is but 6 feet wide by 15 long, and 12 high ; at one 

 end (to the north) is a trellis window, at the other an inner door 

 which opens into the kitchen. There is another door near to 

 this which opens into the churning-room, having also a northern 

 aspect ; both doors are near the south end of the dairy. Along 

 each side, and the north end, two shelves of wood are fixed to the 

 wall, the one 15 inches above the other ; 2 feet higher is another 

 shelf, somewhat narrower but of like length, which is covered 

 with cliarcoal, whose properties as a deodoriser are sufficiently 

 established. The lower shelves being 2 feet 3 inches wide, the 

 interval or passage between is only 1 foot () inches. On each 

 tier of shelves is a shallow wooden cistern lined with tl)in sheet- 

 lead, having a rim at the edges 3 inches high. These (isterns 

 incline downwards slightly towards the window, and contain 

 water to tlic depth of 3 inches. At the end nearest the kitchen 

 each tier of cisterns is supplied with two laps, one for cohl 

 water in summer, the other with hot for winter use. At the end 



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