( 2g6 ) 

 SECTION LXXIX. 



Managemerit of the Dairy y making Cheefe^ ^c. 



THE choice and management of cows are 

 the firll: things to be confidered in a dairy. I 

 have already defcribed in Se6tion XXVIII. the 

 fort of cow mod profitable for the dairy : it re- 

 mains to fpeak here of the proper management. 

 Twice each day, at regular and flated hours, it 

 is necefTary to be careful in milking the cows 

 perfc<5lly clean ; as any milk left in the udder 

 mav occafion more lofs than the Quantity left 

 behind. This will be eafily conceived by 

 thofe who want a cow to go dry ♦, for they 

 know that the moil efFeflual method is to leave 

 part of the milk in the udder, and the cow 

 will daily decreafe in her quantity, and Ibon 

 become dry. It is advifeablc, when the cow 

 appears to have given all Hie can, to rub her 

 udder and ftroke it down with your hand, to 

 give an opportunity to the milk that lies hi-gh 

 up to come down. That done, draw her paps 



again, 



