280 Cow a7id Caff. 



The HOURS of milking should be regular, 

 and it is of the utmost consequence that the 

 cow's udder be perfectly drained of milk, 

 to the very last dripping, the habit of 

 leaving milk in the udder being in the end 

 greatly injurious. The last^ milk, more- 

 over, is always the richest, according to the 

 remark of an experienced Cheshire dairy- 

 man — *' each succeeding drop which a cow 

 'gives at a meal, excelling the preceding 

 one in richness." A cow in full milk cannot 

 be well drained under twenty minutes, by 

 the best hand. The udder should be kept 

 well trimmed, and with it the teats should 

 be perfectly clean before milking. The tail 

 also should be free from dirt, and every 

 risk avoided of fouling the milk. Upon the 

 continent, cows are curried, dressed, and 

 clothed like horses ; without going to that 

 extreme, they may be rubbed with wisps 

 and kept clean, that their appearance may 

 be creditable to the family mansion. 



The calf may be sold as soon as it 

 has drawn off the beastings, or first milk, 

 unless any coring or defect in the cow's 



