sect. I. THE COUNTY OF FIFE. 257 



sier, to be laid on grass, and fattened for the 

 butcher. 



But how profitable soever a good dairy may 

 be, there are but few instances where it is con- 

 sidered as a leading object, or where the farmer 

 counts much upon its produce. Upon exten- 

 sive arable farms, of rich quality, and productive 

 of abundant crops of grain, we often see not a- 

 bove 5 or 6 milk cows, the produce of which, 

 after feeding their own calves, and perhaps a 

 few more bought in, and supplying the family 

 with butter and cheese, can spare but little for 

 the market. 



On farms principally adapted to breeding and 

 rearing cattle, the dairy, though not altogether 

 overlooked, is but a. secondary object. Such a 

 number of cows are usually kept, as may be ne- 

 cessary for feeding the quantity of young stock 

 the farmer means to bring up. Additional to 

 the produce of his own breeders, he frequently 

 purchases calves from the cottagers, and from 

 others, who do not incline, or who have not 

 convenience, to rear them. The calves are ge- 

 nerally fed from the bucket, and are allowed 

 five or six Scots pints of milk every day. Some- 

 times, when there is a deficiency of milk, hay- 

 tea, or water-gruel, mixed with a small propor- 

 tion of milk, is given for their mid-day food. 

 Calves are allowed milk, till they be I o or 12 

 weeks c.J. And, as farmers seldom choose to 

 rear late calves, they are at liberty to apply the 

 the whole milk, from the middle or end of Ju- 

 ly, to the purpose of making butter and cheese ; 

 and where there is any considerable number of 

 Kk 



