14i 



1 had often Icen defcriptive marks for a good cow j 

 fome appearing rational, others fanciful. 1 once afk- 

 ed an ©bferving neighbour, what marks determined 

 his choice. *' I look (faid he) to the bag — if that be 

 large, and the teats far apart ^ I am fatisfied." I was 

 ftruck with this anfwer. A cow's bag confills of 

 four lobes, or dugs. If thefe are large, the entire 

 bag will be large, and the teats far alunder. After 

 the famous Oakes cow had obtained the premium at 

 the Cattle Show of 1816, I went purpofely to fee 

 her. On approaching near enough, I looked to her 

 bag and teats. Thefe were iarther afunder than 

 thofe of any cow I had ever feen ; and her bag, of 

 courfe, was of an extraordinary fize. But her milk 

 alfo was uncommonly rich. Mr. Oakes told me the 

 veal of her calves had always been unufually fat. 

 Mr. Oakes, not being a farmer, had not raifed any of 

 them. Probably the like difpofition to fatten (de- 

 pending, doubtlefs, as well on the offspring as on 

 the dams) has thrown into the butcher's hands ma- 

 ny fine calves and lambs which ought to have been 

 faved as the furefl means of obtaining the mofl valu- 

 able flock. Bakewell's wonderful improvements in 

 live-flock were efFe6led by his always feleding and 

 keeping the befl for breeders. 



GREEN FOOD. 



There are fome plants little known, and otliers* 

 whole culture may be greatly extended, much to 

 the advantage of the farmers in EfTex, in feeding 

 their flock. 



Carrots, — Without making accurate experiments, 

 it has feemed to me that the fame land will produce 

 a much greater quantity of carrots than of potatoes : 

 and I as little doubt their fuperior value in feeding 



