624 



Journal of Agriculture. 



[10 Oct., 1910 



round, representing from 5 per cent, to 6.4 per cent, butter fat. As a rule, 

 the cows are milked for twelve months and then turned out for two- 

 months. The daily yield of milk is kept fairly uniform by arranging that 

 about an equal number of the dairy cows come in each month. At the 

 time of inspection there were eighteen cows in milk, yielding 146 quarts, 

 at 4d. per quart, equal to a daily return of ^2 8s. 8d. The average num- 

 ber of cows in milk throughout the year ranges from fifteen to eighteen. 

 The milk is retailed by carts around Brighton and also on the premises, 

 and the Misses Higgins, who take great interest in the dairy and herd 

 produce, with pardonable pride, letters from mothers forwarding photo- 

 graphs of healthy babies reared on the product from this farm. 



Until last year, the bull used in the herd has been a pure Jersey of a 

 known milking strain. The one on the farm at present was bred from one- 

 of Messrs. Ralph Brothers' famous deep-milking Ayrshire cows. This 

 bull is stable fed, and as the owner believes in making everything kept on 



\ GOOD SLBSTirUTE FOR HORSE POWER. 



the farm earn its food, " Billy " is daily harnes.sed up in the horse works- 

 and made to cut chaff or green stuff or crush corn. The owner considers 

 that by this system he prolongs the vitality of the bull and keeps him from 

 becoming wild and at the same time saves a horse. 



Feeding 0-perations. — The cows are fed in a scrupulously clean shed 

 open to the east. The udders and teats are washed and dried before milk- 

 ing operations. Each cow has her own stall and all are docile and con- 

 tented in their habits. They are hand- fed morning and night throughout 

 the whole year. When the grass is plentiful, each cow is given t-.vo kero- 

 .sene tinfuls of chaffed mixed fodder daily, according to the crops grow- 

 ing at the time, and the quantity is increa.sed as the outside grass supply 

 decreases, or during very cold nights. 



All fodders grown on the farm are either pulped, chaffed or crushed. 

 and changed as often as practicable. It is bad policy to allow a cow to- 

 become sick through continuously eating the same food, whereas, by a little- 



