236 AMERICAN HUSBANDRY. 



.icquaintance witli a dairy district, lead us to suppose 

 Lhat 350 lbs. to a cow would not be an extravagant es- 

 timate. The average price of good cheese, when, 

 sufficiently ripe for sale, for several years past, has 

 not been less than eight cents per lb. ; and many 

 dairies find their sales have averaged from $9 to 

 $9 50 per cwt. Making our estimate at eight cents 

 per lb., the receipts of a dairy of ten cows would 

 Stan J^as follows : 



3500 lbs. cheese, 8 cents per lb. . . !^280 GO 

 100 lbs. butter, 15 cents per lb. . . 15 00 



Whey for swine, §2 per cow , 20 00 



$315 00 



Making the receipts from each cow for six months 

 $31 50 ; or, if we deduct the butter as being most of 

 it necessary in the dairy-room, it will leave the sum 

 of 30 dollars per cow. In some of the best dairy 

 districts of New-England, it has been common to 

 dispose of the cows to drovers after the dairy sea- 

 son has closed, but little feeding being generally re- 

 quired to make them good beef. Cows are not as 

 high in the fall as in the spring by about 20 per 

 cent. ; and if our farmer determines to sell his cows 

 in preference to keeping them over the winter, they 

 will bring him about 160 dollars. This sum must be 

 added to the receipts of the year, making a total of 

 475 dollars. The whole will then stand thus : 



Receipts $475 00 



Expenses 254 00 



$221 GO 



Giving to the farmer a clear profit of eleven dollars 

 upon each of the twenty acres used for the dairy. 

 It must be remarked, however, that to produce this 

 result, the cows must be in good heart and tolerable 

 order on the first of May, and have good feed for the 

 summer. Cows that " shrink" through the win- 

 ter, and pasture on daisies, johnswort, and thistles 



