73 KEEPING COWS. [No. 



smell, will give a bad taste and smell to milk and but- 

 ter, whether there be putrid leaves or not. If you boil 

 one of these rank cabbages, the water is extremely 

 offensive to the smell. But I state upon positive and 

 recent experience, that Early York and Sugar-loaf 

 Cabbages will yield as sweet milk and butter as any 

 food that can be given to a cow. During this last 

 summer, I have, with the exception about to be no- 

 ticed, kept, from the 1st of May to the 22d of October, 

 COW* upon the grass of two acres and a quarter of 

 ground, the grass being generally cut up for them 

 \\ tn them in the stall. 1 had in the spring 

 5000 cabbage plants, intended for my pigs, eleven in 

 number. But tin, 1 pigs could not eat half their allow- 

 ance, though they were not very small when they be- 

 11 pon it. We were compelled to resort to the aid 

 of the cows ; and, in order to see t/ie effect on the milk 

 dm/ Inittt-r. we did not mix the food; but gave the 

 cows two distinct, xpclls at the cabbages, each spell 

 about 10 days in duration. The cabbages were cut 

 oil' the stump with little or no care about dead leaves. 

 And sweeter, finer butter, butter of a finer colour, than 

 these cabbages made, never was made in this world. 

 1 never had better from cows feeding in the sweetest 

 pasture. Now, as to Swedish turnips, they do give a 

 little taste, especially if boiling of the milk pans be 

 neglected, and if the greatest care be not taken about 

 all the dairy tackle. Yet we have, for months to- 

 gether, had the butter so fine from Swedish turnips, 

 that nobody could well distinguish it from grass-but- 

 ter. But to secure this, there must be no sluttishness. 

 Churn ; pans, pail, shelves, wall, floor, and all about 

 the dairy, must be clean ; and, above all things, the 

 pans must be boiled. However, after all, it is not 

 here a case of delicacy of smell so refined as to faint 

 at any thing that meets it except the stink of per- 

 fumes. If the butter do taste a little of the Swedish 

 turnip, it will do very well where there is plenty of 

 that sweet sauce which early rising and bodily labour 

 are ever sure to bring. 



128. The other point (about which I am still more 



