Cultivation of Grafs Land* Dairying. Milking of Cows. 5 1 7 



In this management the rule (hould be for the paftures never to be too clofely 

 flocked. 



In regard to the labour necefiary in the management of dairy bufinefs, it vviH 

 of courfe be different according to the difference of convenience and other cir- 

 cumftances ; but a common dairy-maid can feldom manage more than twelve 

 or fourteen cows in a perfect manner, efpecially where both butter and cheefearc 

 made. If (he undertake more, me will require afliftance in the dairy. 



As the cows mould not be more than an hour in milking, the maid cannot milk 

 more than five or fix ; in a dairy of about eighteen cows two affiftants will con- 

 fequently be required at fuch times ; which infummer, when two milkings only 

 are practifed, mould be at five o clock in the morning, and fix at night. The work 

 of the dairy muft therefore be regulated in this proportion. 



It is a good practice for the dairy-maid to conftantly examine the cows fepa- 

 rately after the milkers, efpecially when they cannot be fully depended upon ; to 

 fee that the bufinefs has been perfectly performed ; as, where the contrary is the 

 cafe, lofs may not only be fuftained in the richeft part of the milk*, but the 

 cows be more fubjected to difeafe. 



* The following fads ftated by Dr. Anderfon,as the refult of accurate experiments, in refpeft to th* 

 nature of milk and the proportion and feparation of cream from it, are defervingof the particular attention 

 of the dairy-farmer. It was found firft, that of the milk that is drawn from any cow at one time, that 

 xvhich comes off at the firft is always thinner, and of a much worfe quality, than that which comes 

 afterwards ; and that the richnefs goes on, continually increafing, to the very laft drop that can be r rawn 

 at that time. Few perfons are ignorant that the milk which is taken from the cow laft of all at milkin&amp;lt;* 

 is richer than the other parts of it ; but very few are aware of the great ne&amp;gt; of the difproportiou 

 between the quality of the nrft and the laft drawn milk from the fame cow at one milking. The follow 

 ing fa&s in refpecl to this circumftance were afcertained many years ago, and have beea confirmed by 

 fubfequent experiments and obfervations. Having taken feveral large tea-cups, exactly fimilar in fixe 

 and fbape, and Ailed them at regular intervals, the laft being filled with the dregs of the milk j thefe 

 were each weighed, fo as to afcertain that the quantity of milk in each was precifely the fame. From 

 a great number of experiments, frequently repeated with many different cows, the refult was in all 

 cafes thus: The quantity of milk obtained from the firft drawn, cup, in every cafe, was much fmaller 

 than from that which was laft drawn; and thofe between afforded lefs or more as they were nearer 

 ttre beginning or the end. It is unnecefikry to fpecify intermediate proportions ; but the quantity of 

 cream obtained from the laft drawn cup from fome eows r exceeded that from the firft in the propor 

 tion of l6 to 1. In other cows, however, and in particular circumftances, the difproportion was not 

 quite fo great; butiano cafe did it fall fliort of the rate of 8 to 1. Probably, upon an average of a 

 great many cows, it might be found to run- as 10 or 12 to 1. 



In the next place, the difference in the quality of the cream obtained from the two cups was 

 much greater than the difference in the quantity. In the firft cup the cream was a thin tough, film. 



