IV.] KEEPING COWS. 71 



stood, as before directed. You should transplant 

 none much before the middle of July, and not much 

 later than the middle of August. In the two rods^ 

 whence you take your turnip plants, you may leave 

 plants to come to perfection, at two feet distances 

 each way ; and this will give you over and above, 

 840 pounds weight of turnips. * For the other two 

 rods will be ground enough for you to sow your 

 cabbage plants in at the end of August, as directed 

 for last year. 



126. I should now proceed to speak of the manner 

 of harvesting, preserving, and using the crops ; of the 

 manner of feeding the cow ; of the shed for her ; of the 

 managing of the manure, and several other less im- 

 portant things ; but these, for want of room here, must 

 be reserved for the beginning of my next Number. 

 After, therefore, observing that the Turnip plants 

 must be transplanted in the same way that Cabbage 

 plants are ; and that both ought to be transplanted in 

 dry weather and in ground just fresh digged, I shall 

 close this Number with the notice of two points which 

 I am most anxious to impress upon the mind of every 

 reader. 



127. The first is, whether these crops give an ill 

 taste to milk and butter. It is very certain, that the 

 taste and smell of certain sorts of cattle-food will do 

 this ; for, in some parts of America, where the wild 

 garlick, of which the cows are very fond, and which, 

 like other bulbous-rooted plants, springs before the 

 grass, not only the milk and butter have a strong taste 

 of garlick, but even the veal, when the calves suck 

 milk from such sources. None can be more common 

 expressions, than, in Philadelphia market, are those 

 of Garlicky Butter and Garlicky Veal. I have 

 distinctly tasted the Whiskey in milk of cows fed on 

 distiller's wash. It is also certain, that, if the cow 

 eat putrid leaves of cabbages and turnips, the butter 

 will be offensive. And the white-turnip, which is at 

 best but a poor thing, and often half putrid, makes 

 miserable butter. The large cattle-cabbage, which, 

 when loaved hard, has a strong and even an offensive 



