*o* STATISTICAL SURVEY 



neral produce is from fixty to ninety pounds, with tc*- 

 lerable food and care ; with fuperior attention it fome- 

 times rifes to two cafks, or firkins, of fixty pounds 

 each per cow, but in this cafe no allowance is made 

 for butter in the family; the firfl, therefore, is the 

 fairefl average. Befides this, fome fkimmed-milk- 

 cheefe is made, fome butter-milk folct, and probably a ' 

 calf to every two cows. Farms might be picked out, 

 on which the greateft produce here mentioned would 

 not be too great, but in a general view of the county it 

 would, dating it in that way, be liable to give wrong, 

 ideas upon the fubject. 



I (hall here give the Norfolk method of rearing 

 calves, which I have followed with fuccefs thefe five 

 years ; k is taken from Marfhal's Rural Economy of 

 that county* 



Time of rearing. From October to March ; fome- 

 times, but not often, later. 



Manner of rearing. Nothing but milk, until the 

 calves (hew an 'inclination to eat ; as foon as they do, 

 give a few fmall pieces of turnips in the bottom of 'the 

 pail, in which the calf is fed ; in a fhort time it will 

 learn to eat the turnips, which muft be increafed t as the 

 appetite increafes ; when they come to eat heartily of 

 turnips, they may be confidered as nearly reared, and 

 the milk gradually diminifhed until they can fupport 

 themfelves upon turnips alone. A little oats added to 

 the turnips have a great effect, and calves are remark- , 



ably 



