254 AGRICULTURAL SURVEY OF chap. XIII. 



day, or every other day, or once in three days, 

 according to the extent of the dairy. It is sel- 

 dom, however, churned on the day it is taken 

 off the milk ; it being understood, that by stand- 

 ing some time longer, the operation of churn-, 

 ing is facilitated, and the quantity of butter en- 

 creased. 



On farms in the immediate vicinity of the 

 towns and large villages, the dairy is a principal 

 object ; as all the milk and butter can be dispos- 

 ed of with little trouble, and to the best advan- 

 tage. The milk, if newly drawn from the cow, 

 is sold at 2 d. in summer, and at 2 '~ d. or 3 d. 

 per pint in winter, and the butter at i s. per 

 tron lib at an average. In the more inland parts 

 of che county, and at a distance from towns and 

 villages, though the dairy cannot be supposed to 

 turn to so good account ; it may, nevertheless, 

 under careful management, be a very profitable 

 concern. A good Fife cow, fed, partly on rich 

 pasture, and partly on green clover in the house, 

 during summer, and on turnip and other green 

 vegetables, such as potatoes, cabbage, or open 

 kail, in winter, will yield 7 lib. of butter, and 

 12 lib. of cheese per week, for 26 weeks in the 

 year, which, supposing the butter I s. at an a- 

 verage, and the cheese 4d. per lib., and the va- 

 lue of the whey, either sold, or used for domes- 

 tic purposes, at I s. per week, will amount to 

 I2s. per week : to this add I2s. for the calf 

 when new dropt, and the yearly produce of the 

 cow wiil amount to i61. 45. 



The following statement will shew the ad- 

 vantage that may be derived from a dairy, sup- 

 posing the cows of the best kind, and the dairy 

 under proper management : 



