ble: it is eaten after the grass ; and, in winter, straw or hay is given after the 

 turnips. Part of the turnips and potatoes are boiled, particularly when there is a 

 scarcity of grains. 



Tiie-following is mentioned in the "Farmer's Magazine," as an improved 

 mode of feeding milch Cows, near Famham, in Surrey: — "Go to the cow-stall 

 at six o'clock in the morning, winter and summer; give each Cow half a bushel 

 of the mangel-wurzel, carrots, turnips, or potatoes, cut ; at seven o'clock, the 

 hour the dairy-maid comes to milk them, give each some hay, and let them feed 

 till they are all milked. If any Cow refuses hay, give her something she will 

 eat — such as grains, carrots, &c. — during the time she is milking, as it is abso- 

 lutely necessary the Cow should feed while milking. As soon as the woman has 

 finished milking in the morning, turn the Cows mto the airing ground, and let 

 there be plenty of fresh water in the troughs ; at nine o'clock, give each Cow 

 three gallons of the mixture (as imder — to eight gallons of grains, add four gal- 

 lons of bran or pollard) ; when they have eaten that, put some hay into the cribs ; 

 at twelve o'clock, give each three gallons of the mixture as before. If any Cow 

 looks for more, give her another gallon. On the contrary, if she will not eat 

 what you give her, take it out of the manger ; for never at one time let a Cow 

 have more than she will eat up clean. Mind and keep your mangers clean, that 

 they do not get sour. At two o'clock, give each Cow half a bushel of carrots, 

 mangel-wurzel, or turnips ; look thie turnips, &c. over well, before you §ive them 

 to the Cows — as one rotten turnip. &c. will give a bad taste to the milk, and 

 most likely spoil a whole dairy of butter. At four o'clock, put the Cows into the 

 stall to be milked ; feed them on hay as you did at milking-time in the morning, 

 keeping in mind that the Cow, while, milking, must feed on something. At six 

 o'clock, give each Cow three gallons of the mixture as before. Rack them up at . 

 eight o'clock. Twice in a week, put into each Cow's feed at noon a quart of 

 malt-dust." 



Milking. 



Cows are milked twice or thrice a day, according to circumstances. If twice, 

 morning and night ; if thrice, morning, noon,*and night. They should not go too 

 long unmilked, for, independently of the uneasiness to the poor animal, it is se- 

 verely injurious. 



The act of milking is one which requires great caution ; for, if not carefully 

 and properly done, the quantity of the milk will be dimmished, and the quality 

 inferior, the milk which comes last out of the udder being always the richest. — : 

 It should, therefore, be thoroughly drawn from the Cows until not a drop more 

 can be obtained, both to ensure a continuance of the usual supply of milk, and al- 

 so to get the richest which the Cows afford. Cows should be soothed by mild 

 usage, especially when young ; for to a person whom they dislike, they never 

 give their milk freely. The teats should always be clean washed before milk- 

 ing, and when tender, they ought to be fomented with warm water. The milkr 

 ing and management of the Cow should, in these circumstances, be only entrust- 

 ed to servants of character, on whom the utmost reliance can be placed. In some 

 places, it is a common practice to employ men to milk the Cows, an operation 

 which seems better fitted for females, who are likely to do the work in a more 

 gentle and cleanly manner, which is of essential importance. 



The writer in the " Farmer's Magazine," above quoted, gives the following ex- 

 plicit directiens to the dairy-maid in regard to milking : — " Go to the Cow-stall 

 at seven 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 heats. Keep your hands and arms clean. Milk 

 each Cow as dry as you can, morning and evening, and when you have milked 

 each Cow as you suppose dry, begin again with the Cow you first milked, and 

 drij) them each ; for the principal reason of Cows failing in their milk is, from 

 negligence 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, and have no gossiping 

 in the stall. Every Saturday night give in an exact account of the quantity of f 

 milk each Cow has given in the week." 



