THE IMPROVED ART OF FARRIERY. 373 



reoiis earths and magnesia, and a very few salts whose 

 bases are of these earths. It is observable, that not- 

 withstanding the strong tendency of animal matter to 

 putrefaction, yet broths made from them, mixed with 

 vegetables, instead of putrefying turn sour. 



It has been found that when animal flesh in sub- 

 stance is beaten up with bread, or other farinaceous 

 vegetables, and a proper quantity of water, into the 

 consistence of a pap, this mixture likewise, kept in a 

 heat equal to that of the human body, grows in a little 

 time sour, while the vegetable matters without the 

 flesh suffer no change. Some few vegetables, in the 

 resolution of them by fire, discover some agreement 

 in their matter with bodies of the animal kingdom, 

 yielding a volatile alkaline salt in considerable quantity, 

 with little or nothing of the acid or fixed alkali, which 

 the generality of vegetables afford. In animal sub- 

 stances also, there are some exceptions to the general 

 analysis ; from animal fats, as we observed before, in- 

 stead of a volatile alkali, an acid liquor is obtained, 

 and their empyreumatic oil wants the peculiar ofFen- 

 siveness of other animal oils. 



MILKING. 



The operation of milking, as well as many other ope- 

 rations in the dairy, require the most minute and un- 

 remitting attention. Hence, a small dairy is usually 

 more profitably managed than a large one, for the far- 

 mer's wife and daughters can more readily superintend, 

 or perhaps perform a great part of the dairy opera- 

 tions themselves, when the farm is of a moderate size. 



