98 THE DAIRY OF THE FARM. 



This was equal to 16L 3s. per cow, corresponding very 

 nearly to the figures given as true of the money produce 

 of cheese-making. 2. The other fact is that in many large 

 dairy districts it is common for the farmers to let their 

 cows for the year to a dairyman, agreeing to set apart 

 certain pastures for them, and to give them certain quanti- 

 ties of fodder, and of green and other food. The hirer of 

 the cows has the use of all the accommodation which the 

 farmery affords, the use of dairy utensils, &c., and he 

 undertakes the entire management of the animals, and 

 of their produce, which helongs to him while they remain 

 in his hands. And the fact to which we allude is, that 

 the farmer is willing to let his cows to the " bower," as he 

 is called in Wigtonshire, for from 101. to 12L apiece: which, 

 if their average produce realises 14L or 15L, seems to leave 

 a small enough margin for the lahour and the profit of the 

 dairyman who hires them. 



The Cropping of a Dairy Farm has already heen 

 considered (see page 23). We refer to it again under this 

 section to insist on the great advantage to large dairy 

 farms of a considerable portion of the land being arable. 

 The ability to maintain cows during the winter season 

 when dry or not yielding milk enough for the maintenance 

 of the general dairy management on roots and straw, 

 instead of hay, and thus to set apart a larger portion of 

 the grass for summer pasture to its own great advantage, 

 and to the greater productiveness of the cows at their most 

 productive period, cannot be overrated. If every 100 acres 

 of grass land, being at the rate of more than 1J acres per 

 cow of whole summer pasture, together with the aftermath 

 of a corresponding quantity needed for winter hay, will 



