262 Five-year old — Calf, 



ing perhaps at the height of the season, 

 the smallest heath-croppers, even if good 

 milkers in proportion to their size, will 

 make but a poor figure in the dairy, with- 

 out a good allowance of extra provision. 



Inexperienced persons often suifer loss and 

 disappointment, by purchasing a stale mil- 

 ker, perhaps an old and worn out cow, 

 from some neighbouring dairy, by the dis- 

 posal of which the seller is much accommo- 

 dated. It is generally most advantageous 

 to have a fresh five-year-old beast in full 

 milk, that is to say, with her calf a few days 

 old by her side, or she nearly ready to 

 calve. The calf may be either immedi- 

 ately sold as a suckler, suckled at home for 

 the butcher, or reared, according to cir- 

 cumstances ; but the first method is doubt- 

 less the most profitable, milk, butter, and 

 pork, being articles of the greater worth 

 and convenience. If a small, common-bred 

 low-priced cow be the object, no other con- 

 sideration is necessary than her health, age, 

 and milky indications, particularly that she 

 have large tackle, in plain English, a capa- 



