43 



Coiv, Dr. 

 Wintering, . . . . $12 00 



Pasturing, .... 5 00 



Interest on cost of cow, $15 — 10 per cent, $1 50 

 Labor and attendance, . . . :2 16 



$20 66 



Balance in lavor of cow, $12 24 



3. Laneshoro\ — Sales from 12 cows : — cheese at 12 els.; but- 

 ter at 25 cts.; gross amount, $600. Xo account in this case is 

 made of supplies in the family. 



4. Sandisfiehl. — The average yield of a cow in ordinary seasons is 

 rated at 250 lbs. with common keeping. By extra keeping, the quanti- 

 ty is increased to 350 or 400 lbs. The quantity of butter in addition, 

 to each cow is supposed to be from 40 to 50 lbs., where new milk 

 cheese is made. 



The amount of cheese made in Sandisfield, in 1837, was estimated 

 by a most competent authority, at 300,000 lbs. 



Another farmer, with a dairy of 15 cows, stales the average product 

 of a cow, if she raises her calf, at 250 lbs.; if otherwise, 300 lbs.; 

 and 25 lbs. butter also, from each cow. Four hogs may be kept to 

 20 cows. Jn this way, weighing 100 lbs. in the spring, they will 

 weigh 300 lbs. in the fall. 140 lbs. of pork is to be credited to 5 cows. 



The cost of wintering a cow here, is rated at $10 ; pasturage, $4. 

 A good dairy woman will take charge of thirty cows, with assistance 

 in milking and in handling cheese. Her wages will be $1 50 per 

 week, with board. 



5. In I'yringhnm, the average yield of a cow is reckoned at 

 new milk cheese, 283 lbs., and butter at trie same time, 57 lbs. A 

 dairy of 28 cows gave 7912 lbs. new milk cheese, and 1600 lbs. butter. 

 A large amount of pork was fatted on this farm ; but it is difficult to 

 say what portion of it is to be credited to the dairy. 



6. In Sheffield, the average product of 28 cows was 394 lbs- 

 new milk cheese, and 50 lbs. of butter each. 



