CATTLE. val 
wise milking may become an unpleasant or even a painful 
operation to her. If a cross-grained man or woman, with a 
vinegar face, handles the teats roughly, and bullies a cow of 
sensitiveness, she may refuse to let her milk flow, though she 
would yield to the first touch of a good-tempered person. If 
the udder be hard, it will require fomentation with lukewarm 
water and gentlerubbing. It sometimes happens that the teats 
become sore; in this case an application of sweet oil, after 
washing the affected part with soap and water, will probably 
cure it. ‘ 
“A cow may be milked until within a month of calving, 
provided the milk does not curdle on being slightly warmed, or 
possess a salt taste; either would be an indication that no more 
milk should be taken.” 
V.—_WEIGHT OF LIVE CATTLE. 
Experienced drovers and butchers are in the habit, in buy- 
ing cattle, to estimate their weight on foot. Long experience 
and much practice enables them to judge with considerable 
accuracy. They thus have the advantage of the less experi- 
enced farmer, who, for this reason, very often comes off 
“second best” in a bargain. We recommend to them the 
following rule, by means o which the weight of cattle may be 
ascertained with a very close approach to the accuracy of the 
scales, 
Rule.—Take a string, put it around the breast, stand square 
just behind the shoulder-blade, measure on arule the feet and 
inches the animal is in circumference; this is called the girth; 
then, with the string, measure from the bone of the tail which 
plumbs the line with the hinder part of the buttock; direct 
the line along the back to the forepart of the shoulder-blade ; 
take the dimensions on the foot rule as before, which is the 
length; and work the figures in the following manner: Girth 
of the animal, say 6 feet 4 inches, length 5 feet 3 inches, 
which multiplied together, makes 31 square superficial feet, 
and that multiplied by 23, the number of pounds allowed to 
