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tion, sloping westwardly. With the exception of five or 

 six weeks in the season, water may be found plenty in my 

 pastures; during the dry seasons, my cows have access 

 to water morning and evening, and at midday, if they 

 choose. My hours for milking are very regular, vizr 

 commencing at early light in the morning, and in time 

 to get through before dark in the evening. My dairy 

 numbers twenty cows, seven of which were milked for 

 the first time this season ; their age three years old ; the 

 ages of the remainder average from five to ten years. I 

 fattened all my calves to the age of six weeks. The lat- 

 ter part of winter, and through the spring, my cows are 

 fed about one peck of ruta-bagas each ; salted regularly 

 once a week in winter, and twice in summer. I think 

 salting regularly, as often as above stated, to be very es- 

 sential, as conducive to good health ; and during the 

 milking season, it tends to produce a uniformity in the 

 quantity of milk, and in my estimation adds, in no small 

 degree, to the quality of the milk. The average product 

 of my cows this season is 100 Ibs. per cow, besides what 

 I have used in a family of from eight to ten persons. My 

 milk-house is what is termed a plank building, clap- 

 boarded ; ceiled about three feet from the floor ; the re- 

 mainder of the room lathed and plastered. My shelves 

 about six inches wide and five- between, so constructed as 

 to admit a free circulation of air. My buildings are on a 

 rise of ground of sufficient height, so as not to require 

 drains to my cellars. 1 have a cellar under my milk- 

 house the entire size of my building, with wall of round 

 stone, laid without mortar, to the depth of six feet. In the 

 centre of the building, 1 have a place about three fret 

 square, to admit the cool air from the cellar, over which 

 I have a table, where the milk is strained, butter worked, 

 etc. The m'lk I require to be strained as soon as pos- 



