30 THE DAIRY OF THE FARM. 



simple matter. Almost all the butter and cheese made in 

 this country is made from grass-fed cows, and what there 

 is of winter produce comes from hay, or occasionally roots, 

 i. e. turnips and mangold wurzel, and straw ; while the 

 milk with which our towns are supplied comes from 

 brewers' grains, together with cut vetches and clover in 

 summer, and hay and mangold wurzel in the winter. 

 There is, however, room for a great deal of economy yet 

 in the utilising of the dairy farm, by adapting its arable 

 part more directly to cow-feeding, and so enabling the 

 keeping of a larger stock of cattle. Let us take an instance 

 or two of small farms available for dairy management, and 

 see how far arable crops enable us to increase the stock of 

 dairy cows beyond the " one to every three acres," which 

 is the average of our ordinary dairy districts. The follow- 

 ing paragraphs describe actual cases in which the advice 

 of the writer was applied for : 



(1.) "Hill Side" had 15 acres of poor grass land and 

 35 acres of arable land, 5 of which were in sainfoin. Let 

 us see how many cows he could keep. The 20 acres of 

 grass and sainfoin may be supposed to yield 200 tons of 

 green food ; and of the 30 acres of arable land, 20 acres in 

 clover, mangold wurzel, carrots, parsnips, and Swedish 

 turnips, might produce annually nearly 400 tons; while the 

 remaining 10 acres in grain crops would produce, say 15 

 tons of straw : 580 tons of food, at 120 Ibs. each per day, 

 would keep 26 or 27 cows throughout the year, and the 15 

 tons of straw would litter them in winter. This calculation 

 is on data which will hold true whether the grass be made 

 into hay or not. And the following is a rotation which 

 would bring out the quantities and kinds of produce sug- 

 gested. It will be seen that the cattle will be much more 



