[ 139 J 



With refpedt to making of butter, it is right to 

 obferve, that the greater the quantity made from a 

 few cows, the greater will be the farmer's profit; 

 therefore he fliould never keep any but what are 

 efteemed good milkers. A bad cow will be equally 

 expenfive in her keep, and will not perhaps (by the 

 butter and cheefe that are made from her) bring 

 in more than from three to fix pounds a year; 

 whereas a good one will bring from feven to ten 

 pounds per annum: therefore, it is obvious that 

 bad cows fhould be parted uith, and good ones 

 purchafed in their room. 



When fuch are obtained, a good fervant fhould 

 be employed to milk them; as by the negled: and 

 mifmanagement of fervants, it frequently happens 

 that the beft cows are fpoiled.- I advife no farmer 

 to truft entirely to fervants, but fometimes to fee 

 themfclves that their cows are milked clean; for if 

 any milk be fuffered to remain in the udder, the cow 

 will daily give lefs, till at length (lie will become dry 

 before the proper time, and the next feafon (he will 

 fcarce give milk fufficient to pay for her keep. 



It fometimes happens that fome of a cow's teats 

 may be fcratched or wounded fo as to produce foul 

 or corrupted milk; when this is the cafe, we fliould 

 by no means mix it with the fwcet milk, but give 



it 



