212 FOOD MILK-FED PORK EXPOSURE. 



to his cows, finding the best hay most profitable. 

 CARROTS are an excellent winter food, indeed the 

 best of the root kind ; MANGOLD or BEET also, affords 

 a plentiful supply ; which last, however, must be dis- 

 pensed with caution, cows having been hoven by it. 

 If POTATOES be given to cows, they should be 

 steamed or baked ; those who venture to give them 

 raw and mashed, should allow hay with them, as 

 in the raw state and freely dispensed, they seldom 

 fail to bring the scouring rot on cows. Bruised 

 FURZE-TOPS are very good, and help to make capi- 

 tal winter butter. CABBAGES may be given mode- 

 rately, but TURNIPS make thin milk and bad butter, 

 in spite of all the nostrums which have been recom- 

 mended as preventives. The miserable practice of 

 giving OIL-CAKE to cows, insures greasy, unsubstan- 

 tial, ill-scented butter, and has a similar effect on 

 veal. When substantial food appears necessary, a 

 daily moderate feed of oats broken, or fine pollard, 

 moistened with water, is most proper. 



With the two cows in full milk, may be kept well, 

 a BREEDING sow, or two or three young PIGS ; and 

 should the proprietor desire a specimen of the finest 

 milk-fed pork, he may feed a pig upon skimmed 

 milk, with the addition of a very small quantity of 

 barley or pea-meal, making it thoroughly fat in two 

 months. 



MILCH BEASTS should never be exposed by NIGHT 

 to the inclemency of the winter season, which chills 

 them, and dries up part of their milk, keeping them 

 backward in all beneficial respects. At any rate, 

 they should have a well-littered shed, in which they 



