that Tome kincls give milk of a thicker confiflence and" 

 richer quality than others. In judging of the value of a 

 cow, it ought rather to be the quantity and the quality of 

 the cream produced from the milk in a given time, than 

 the quantity of the milk itfelf ; this is a circumftance of 

 more importance than is generally imagined. The Imall 

 cows of the Alderney breed iifford the richelt milk hitherto 

 known ; but individual cows in every country, may be 

 found, by a careful feleftion, that aflPord much richer milk 

 than others ; thefe therefore ought to be fearched for 

 with care, and their breed reared with attention, as being 

 peculiarly valuable. In comparing the milk of two cows, 

 to judge of their refpe6live qualities, particular attention 

 muft be paid to the time that has elapfed fince their calv- 

 ing. To make the cows give abundance of milk, and of a 

 good quality, they muft at all times haveplenty of food. — 

 Grafs is the beft food yet known for this purpole, and that 

 kind which fprings up fpontaneoufly on ricii dry foils, is 

 the beft of all. If the cows are fo much incommoded by 

 the heat as to be prevented from eating through the day, 

 they ought to be taken into cool fhades for protection ; 

 where, after allov»'ing them a proper time to ruminate, 

 they fhould be fuppHed with abundance of green food, 

 frefti cut for the purpofe, and given them by hand fre- 

 quently, frefh and frefii in fmall quantities, fo as to in- 

 duce them to eat it with pleafure. 



Cows, if abundantly fed, fhould be milked three times a 

 day during the whole of the fummicr feafon, in the morn- 

 ing early, at noon, and in the evening juft before night 

 fall. If cows are milked only twice in twenty four hours, 

 while they have abundance of fucculent food, they will yield 

 a much fmaller quantity of milk in the fame time, than if 

 they be milked three times. Some attentive obfervers I 

 have met with, think a cow in thefe circumftances, will 

 give nearly as much milk at each time, if milked three 

 times, as if they were milked oYily twice. In the choice of 

 perfons for milking the cows, great caution ftiould be em- 

 ploved, for if all the milk be not thoroughly drawn from 

 a cow when fhe is milked, a diminution of the quantity 

 gradually takes place, and in a fhort time the cow becomes 

 dry. In the management of a dairy, the following;; occu- 



li^rities 



