14- YORKSHIRE. 203 



The produce of a good cow in a common 

 year is thus calculated ; 



A rearing calf 0150 



3 firkins of butter *, at 305. 4 10 o 

 v cwt. of fkim-cheefe, atiSs. 090 

 Milk and whey for hogs o 10 o 



640 



III. REARING CATTLE. 

 j. CALVES. 



1. Time cf rearing. Candlemas to Q14 

 Ladyday. 



2. Points of a rearing Calf. The form I 

 pafs over in this place,, as not having met 

 with an accurate definition of it in this coun- 

 try ; where the blood and the colour feem to be 

 more attended to by breeders in general than 

 the form. 



A " raw nofe ;" that is, .a white muzzle 9 

 with noftrils red on the infide ; is confidered 

 as a bad mark, portending a tender beaft : 

 on the contrary, a black or brown muzzle, 

 with dark-coloured noftrils, is efleemed a 



fign of hardinefs. 



A calf 



* A large dairy of cows in which heifers are inter- 

 piixt, feldom turn out three firkins each. Two and a 

 half is, I believe, efteemcd a good produce, taking the 

 round. 



