VALUE OF MILK CORN WINTER MILK. 235 



bruised, and moistened with water, as the cow would 

 otherwise swallow the oats whole, which would not 

 only fail in giving nourishment, hut might be pro- 

 ductive of obstruction and disease. Fine pollard also, 

 moistened or mashed, is a nourishing food * the 

 milch cow, however, should always have exercise, 

 and it is more especially necessary, when extraor- 

 dinary and substantial food is allowed. Certain 

 advice on cow-keeping, I observe, has been quoted 

 in several publications. The author recommends 

 cabbages throughout the winter, without any men- 

 tion of hay, a diet at that season which must weaken 

 the cow, reduce her quantity of milk, and not impro- 

 bably bring on the scouring. 



Another great object for our crack cow-master and 

 lady of the snug rural mansion, is to have milk, 

 cream and butter, in a generous abundance and 

 high quality, throughout the winter, as well as the 

 summer season ; and of these, if they will take care 

 enough to walk in our old and well-trodden paths, 

 they shall not fail. The method is by contriving to 

 have a fresh milker in the winter, with an ample 

 store of the best provisions for the season. I will 

 here just touch upon a point which ought to be of 

 great interest to humanity. Should a family of the 

 description here indicated, have milk either new or 

 skimmed, to spare, the poor labourers in the vicinity 

 will be glad and ready purchasers. It is a trouble 

 my family most willingly incurred. To the great 

 disgrace of the land, flowing with milk and honey, 

 and eaten up with religious zeal, the wretched poor, 

 to whose toil and exhaustion we owe all our luxuries 



