ECONOMY IN WARMTH. 119 



milk when fed on an empty stomach than otherwise. 

 After the cows have been milked, and have finished 

 their cut feed, they are carded and curried down, in 

 well-managed dairies, and then either watered in the 

 stall, which in very cold or stormy weather is far pref- 

 erable, or turned out to water in the yard. When they 

 are out, if they are let out at all, the stables are put in 

 order ; and, after tying them up, they are fed with long 

 hay, and left to themselves till the time of next feed- 

 ing. This may consist of roots, such as cabbages, 

 beets, carrots, or turnips, sliced, or of potatoes, a peck, 

 or, if the cows are very large, a half-bushel each, and 

 cut feed again at the evening milking, as in the morn- 

 ing, after which water in the stall, if possible. 



The less cows are exposed to the cold of winter, the 

 better. They eat less, thrive better, and give more milk, 

 when kept housed all the time, than when exposed to 

 the cold. Caird mentions a case where a herd of cows, 

 which had been usually supplied from troughs and 

 pipes in the stalls, were, on account of an obstruction 

 in the pipes, obliged to be turned out twice a day 

 to be watered in the yard. The quantity of milk 

 instantly decreased, and in three days the falling off 

 became very considerable. After the pipes were mended, 

 and the cows again watered as before, in their stalls, the 

 flow of milk returned. This, however, will be gov- 

 erned much by the weather ; for in very mild, warm 

 days it may be judicious not only to let them out, but 

 to allow them to remain out for a short time, to ex- 

 ercise. 



Any one can arrange the hour for the several process- 

 es named above, to suit himself; but, when once fixed, 

 let it be rigidly and regularly followed. If the regular 

 and full feeding be neglected for even a day, the yield 

 of milk will immediately decline, and it will be very 



