52 



No account in this case was taken of the butter and milk used in 

 the family ; but supposed to be not less than 150 lbs. of buiter. 



14. Chesldre is devoted almost exclusively to the dairy husband- 

 ry ; and has been celebrated for the excellence and abundance of its 

 produce. For the goodness of their cheese, however, I must rely 

 upon authority. Its appearance in some of the dairies, which I ex- 

 amined, bespoke careful, neat, and skilful management. 



A farmer with 25 cows, states their average yield at 300 lbs. 

 cheese, and 20 lbs. butter to a cow. He says likewise that 1500 

 lbs. pork are to be credited to his cows. 



The average cost or value of his cows is $30 each ; wintering 

 $14 ; pasturing 26 weeks, $6 25 ; he raises some calves upon 

 whey. It requires the whey of two or three cows to raise a calf. 

 His hogs at 18 mos. average 350 lbs.; they run in a pasture and have 

 the refuse of the dairy until about six weeks before it is intended 

 to kill them, when they are shut up and fed with corn and meal. A 

 shrewd farmer observes, that, where swine in this way run in a pas- 

 ture, it should be laid down as a rule, to have their trough always 

 wet or always dry. This means that they should have as much whey 

 as they are disposed to eat ; or, by being kept wholly without any, 

 they should from necessity get their living in the pasture. They re- 

 quire quietness of mind and freedom from restless desires in order 

 to thrift ; and they are like other epicureans whom variety and 

 abundance render fastidious. 



The dairy of another farmer consists of 20 cows. The year be- 

 fore last they yielded 400 lbs. new milk cheese ; the last year 400 

 lbs. each, besides an ample supply of butter for the family. He cal- 

 culates upon the proportion of one hog to four cows ; with the above 

 cows he made 1200 lbs. of pork, 600 lbs. of which he credits to 

 the cows ; he deems 3 acres necessary for the pasturage of a cow. 

 His cows during the spring, have an allowance of rye meal and whey. 



In another case the produce of 23 cows was 12,000 lbs. new milk 

 cheese, and 500 lbs. butter. 



Another case from 1 1 cows including 4 three-year-old heifers, 

 there were sold and used 3475 lbs. new milk cheese, and 403 lbs. 

 butter. Three hogs were likewise fatted ; and it was considered 

 that 400 lbs. pork were to be credited to the cows. Two tons of 



