110 THE OX AND THE DAIRY. 



then ready for a successor. In this manner, a relay of calves 

 may be prepared for the markets from early spring to the 

 end of summer, a plan more advantageous than that of 

 over feeding one to a useless degree of corpulence. 



In Lanarkshire, many black cattle are fed in the upland 

 grazing tracts of the eastern portion ; they are usually turned 

 into the pastures in the autumn, after the coarse grass is 

 made into hay, which is to supply them during the depth of 

 winter. In the spring they are sold off, and taken by the 

 drovers into the pastures of England, &c., a fresh relay being 

 purchased for the next autumn and winter grazing. 



In the Lothians, and south-eastern parts of Scotland, many 

 cattle are kept, both for the purposes of the dairy-farmer and 

 the grazier. The breeds are various ; for the dairy, the Ayr- 

 shire and the Eoxburgh cow are in great request, the latter 

 being a cross between the Durham or Holderness short-horned 

 bull and a kyloe cow. In some parts the pasturage will sup- 

 port the large and heavy short-horns in their purity. In the 

 neighbourhood of Jedburgh, Kelso, &c., a great quantity of 

 veal is fattened for the market. Black cattle, short-horned 

 bullocks, in fact, cattle of several breeds and mixtures, are fed 

 in the pasture-lands, or stalled, during the winter, on hay, 

 straw, and turnips. 



The influence of the pastoral or agricultural societies 

 generally tends to the extension of the improved short-horns, 

 from Durham, c., the value of which is fully appreciated, and 

 by means of which decided modifications of the older races 

 are in progress. 



This portion of Scotland contains much fine land, devoted 

 both to tillage arid pasture ; and every branch of agriculture 

 is carried on with intelligence and activity. In the neigh- 

 bourhood of Edinburgh, large dairies are kept for the 

 supply of the city with milk : many of these establish- 

 ments are excellently managed. The cows are fed upon fresh 

 grains from an ale-brewery, half a bushel being given to each 

 cow twice a-day, and also two feeds of grass or turnips ; or, 

 when they can be procured, tares, and similar articles of 

 green fodder. A little salt is supplied with each meal, as it 

 promotes digestion and preserves the animal's health. A 

 warm infusion of the sproutings of malt, in which a due 

 quantity of salt is dissolved, is by many given twice a day. 

 One bushel of malt will make sufficient of this infusion (boil 

 ing water being used) for forty cows at one time. Some give 



