288 MAY, 



to do it for him, he will assuredly lose money by his 

 dairy : trusted to common servants, it will not pay 

 charges. The dairy-maid must be up every morn- 

 ing by four o'clock, or she will be backward in her 

 business. At five, the cows must be milked, and 

 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 scalded every day, and cold water 

 should be poured down on the floor in hot wea- 

 ther, a cock of water running constantly through 

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

 about, would have effect in cooling the air. The 

 fountain recommended in another month, better 

 still. There is scarcely any part of a farm that 

 wants contrivance more than a dairy: if the num-. 

 ber of cows be great, well- contrived conveniences 

 would save much expence of labour, and pay a 

 fanner for erecting 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 J8s. 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 rnilk of each. The average quan- 

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

 of l6oz. and the whole, therefore, of each co\v 



