FEVER. 279 



t&tge, the cow-houses should be thoroughly cleaned in 

 every nook and cornei", the doors being left open to admit 

 fresh air, weather being .seasonable. While kept in the 

 house, let them have a drink of meal and water tmoe a 

 day ; a handful of oatmeal and three pints of lukewarm 

 water will be sufficient. In the first draught, let a handful 

 of salt be given. 



When the cow-houses are well aired, a windliiig of straw 

 should be given between two cows as they return from 

 watering. Upon the supposition that the cow-houses are 

 well ventilated from the roof, the doors should be shut. 

 About /oM7' OY five o'clock, turnip should be given in quan- 

 tity as before ; or, failing turnip, the above named substitute. 

 The time of feeding should be regulated according to the 

 season ; milking-time also should be so fixed that it may be 

 regularly kept — and kept so as to be suitable not only for 

 the parties engaging in it, but so as not unduly to disturb 

 either the rest or feeding of the cows. 



At eight o'clock a windling of good meadow hay between 

 two cows should be given for supper, the quantity being 

 always regulated according to what each cow can consume. 

 It is a great mistake to keep fodder in quantities lying 

 unused ; rather let the appetite be tested, and by keeping 

 it always sharp, not only will each meal be eaten up with 

 relish, but a more healthful state will be maintained. In 

 addition to this hay, cows that have recently calved should 

 get half a pailful of boiled turnip, mixed with a quart of 

 peas or bean meal rather more than lukewarm. For four 

 or five days after calving, cows should have no turnips. 



Fever. — Cows are subject to ephemeral fever, or more 

 plainly speaking, a fever of a day's duration, which passes 

 off without any trouble. This fever has been thought, by 



