RECEIPT BOOK. 181 



•a whole dairy of butter. At 4 o'clock put ihe 

 cows into the stall to be milked; feed them on hay 

 as you did at milking-time in the morning, keep- 

 ing in mind that the cow whilst milking must feed 

 on something. At 6 o'clock give each cow 3 

 gallons of the mixture as before. Rack them up 

 at 8 o'clock. Twice in a week put into each 

 cow's feed at noon, a quart of malt-dust. 



iCpThe daily expense of subsisting each cow 

 on the above feed will be about two shillincs. 



Directions to the dairy maid. 



Go to the cow-stall at 7 o'clock; take with you 

 cold water and a sponge, and wash each cow's 

 udder clean before milking; dowse the udder well 

 with cold water, winter and summer, as it braces, 

 and repels heat. Keep your hands and arms 

 clean. ]Milk each COw as dry as you can, morn- 

 ing and evening, and when you milk e^ch COW as 

 you suppose dry, begin agam with the cow you 

 first- milked, and drip them each; for the principal 

 reason of cows failing in their milk is from negli- 

 gence in not milking the cow dry, particularly at 

 the time the calf is taken from the cow. Suffer 

 no one to milk a cow but yourself, aad have no 

 gossiping in the stall. Every Saturday night give 

 an exact account of the quantity of milk each cow 

 has given in the week. 



To choose a milch cow. 



As to a choice of breeds for a private family, 

 none in England, (says Mr. Lawrence,) probably 

 combine so many advantages as the Sufiblk dun- 

 cows They excel both in quantity and quality 

 of milk; they feed well after they become barren; 

 Its 



