,6. NORFOLK. 335 



the turneps : which laft^ after a calf has taken 

 freely to them, ferves as both meat and drink. 



In this confifls the chief peculiarity of the 

 Norfolk method of rearing calves : which may 

 bc faid to be with milk and turneps : the ialt 

 a fpecles of food, which, in every other part 

 of the kingdom, is, 1 believe, entirely neg- 

 ledted, or unthought of. 



As foon as the weather gets warm' enough^ 

 the calvcs are turned out, in the day, among 

 the fatting bullocks, or on to a patch of tur- 

 neps, or upon a piece of wheat, or a forward 

 grafs-piece, and houfed again at night : until, 

 the days growing long, and the nights warm, 

 and the clover and darnel have rifen to a ful! 

 bite, they are turned out altogether y and con- 

 tinue to have the firft bite of every thingv 

 which is good and palatable tathem^ through-. 

 out the furamer. 



This, as beforememioned, may be called 

 the general treatment of calves dropt^it Chril!:- 

 mas ; but as the managements of no two far- 

 mers are exadtly the fame, I made it my bu- 

 linefs to attend to the pradlice of individuals ; 

 and as the refult of my obfervations appear in 

 Mjnutes 53, and 70, I Ihall refer the reader to 



thqfe 



