U< YORKSHIRE. 195 



. DAIRYING. The objects of the Dairy 

 are, 



j. Calves, for the butcher and for rearing. 



2. Butter, for home confumption and the 



London market. 



3. Skim-cheefe, for home confumption. 



4. Swine, for family-ufe and for fale. 



i. Calves. The rearing of calves will be 

 fpoken of in the next fedtion. The fatting of 

 calves belongs properly to this. 



There is a practice, pretty common in this 

 neighbourhood, though not general, which 

 merits notice from its fingularity rather than 

 from its excellency. In this practice the 

 calf never fucks its dam ! which, from the 

 time of her calving, is milked into a pail, and 

 the warm milk immediately given to the 

 calf; which, never having had the teat, foon 

 learns to drink. 



The chief reafon given for this practice is, 

 that the cow does not pine after her calf; fo 

 much, at lead, as when it is permitted to 

 fuck her. 



For rearing calves I can fee no material ob- 

 jection to this method, except that of addi- 

 tional labour, which is dill more encreafed 

 O 2 when 



