MAY.] THE DAIRY'. 281 



there must be milkers enough to finish by six. 

 The same rule must be observed in the evening. 

 Cleanliness is the great point in a dairy : the uten^ 

 sils should all be sealded every day ; and eold wa- 

 ter should be poured down on the floor in hot 

 weather, a cock of water running constantly through 

 it : falling on the floor, and dashing a good deal 

 about, would have eile6l in cooling the air. The 

 fountain recommended before, better still. There 

 is scarcely any part of a farm that wants contri- 

 vance more than a dairy : if the number of cows 

 be great, well contrived conveniences would save 

 much expence of labour, and pay a farmer for 

 creeling them himself. 



Mr. Abdy, in his account of the Epping dairies, 

 remarks, that their farmers buy pigs at four or five 

 months old (which, in 1788, cost ISs. each), keep 

 them on skimmed-milk for about a month, and 

 sell them with 6s. profit. The general proportion, 

 one to every three cows in milk; and as the. cows 

 (the long- horned Derby breed) in general stand to 

 the pail for nine months, this will make three pigs 

 fatted from the milk of each. The average quan- 

 tity of butter made by each cow, per week, is 4lb. 

 of l6oz. and the whole, therefore, of each cow 

 1561b. 



ISfllb. at lOd. .6 10 at Is. 3d. . Q 15 O 

 Calf, O 18 O 1 5 O 



Pigs, - O 18 O I 10 O 



.860 JT. 12 10 O 



The 



