Y 
DAIRYING. 
continued a month longer in the autumn than could be 
done by trufting folely to the pattures for the fupply of 
food, which is a ci esoumlence) the importance of which is 
ar raed evi 
orts of a food which are moft in ufe in this 
diltriat are the ox-cabbage, and the Swedifh turnip; the 
former being moftly given to the cows, when the afters 
the large f loaf ies The latter fort of food or 
turnips are given to the cattle, while feeding on ftraw in 
the winter feafon, and . which, as at this period no cheefe 
s made, an be n 
of ftall-fe 
cabbages os tares, the milk 
the cattle be defended from the ad-fly, which, by torment- 
ing them in the fields, frequently injures ~ ‘milk both in 
quantity and quality. 
In the practice of Mr. Curwen, above alluded to, various 
other articles of green food were had recourfe to with advan 
tage; fuch as kohlrabi, red turnip, and cole, che laft of 
which was found excellent in promoting a flow of milk, as 
well as for continuing as a food. 
But, whatever kinds of green or fucculent food may be 
ufed in the way of feeding dairy- eae it is remarked, by a 
late writer, that experience has fhew 
may be derived from varyin 
moting the Gan. Bf the fyftem. 
night paftures, which isa cehed employed in fome diftrias, 
may alfo partly depend, it is fuppofed, on i principle, and 
sel on a of better is mode, accord- 
ing to edge, is in ufe on the Chefhire dae farms. 
In Chethire, and mott of the other dairying diftri€ts, the 
cows are ufually taken up into the cow-houfes, fheds, yards, 
or other places, towards the middle of November, or as foon 
nd, agit is 
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profitable in the following 
ere t them to become dry 
weeks before the time of ae calving. Where 
ae are well fed, this is, however, wholly unneceflary. See 
It may be remarked, that, in the ftocking of pafture- 
lands with cows, it fhould always be done according to 
their goodnefs ; fuch grafs-lands as afford, in rent, tythe, 
and taxes, twenty-feven or twenty-eight fhillings, may fup- 
pe during the fummer feafon, in the proportion of a cow 
fty ftones to an acre and a half, with a few fheep. But 
fhillin ngs, one 
But in this 
r the paftures never to be 
too clofely ftocked, or have too many upon them at a time. 
The intelligent author of the corrected Chethire Report on 
ge as esos that the quantity of land which is fufii- 
cient-to ae cow the whole year, muft, of courfe, vary 
with the ae and produce of different foils, and the fize 
and nature of the beaft ; but that, probably, on the average, 
having regard to the quantity of hay and corn confumed, as 
well as to the grafs and ftraw, a cow, in the courfe of the 
year, will confume the produce of three flatute acres of 
and. 
In the care and management of a large dairy of cows, or, 
what, in molt of the dairy diftri€ts, is termed a pack of cows, 
there is almoft a conftant and unabated attention required. 
In Chefhire, it is the common rule, at the period of the 
cows ceed for the cow-man, or mafter of the dairy him- 
t up two or three times during the night, to 
it isnot unfrequently a praice 
himtelf from ftall to ftall, immediately before he goes to bed, 
in order that he may add to or diminifh the quantity of 
e management of 
dairy bufinefs, ae aaa differ materally, according to 
arious other points of inferior confider- 
; but it is (agar poflible for an sie dairy-maid 
to manage a greater number of cows than fou 
manner, particularly where the sa oa 
teen co 
. be neceffary to have the affiftance of two 
periods; in which proportion the work o€ 
the dairy may Te conftantly regulated. 
Milking the Cows. 
It has been ftated, as a general praGtice, that cows are only 
milked twice a day; but that, when ** abundantly fed, they 
fhould, probably, be milked three times a day during the 
whole of the fummer feafon : 
and in the evening, juft before night-fall. 
milked only twice in the twenty-four hours, while they have 
abundance of fucculent food, they will yield a much j{maller 
quantity of milk i in the fame time, than if they were milked 
three times.”? It has, indeed, been obferved, by fome at- 
tentive inquirers, that a cow, in thefe circumftances, will 
give nearly as much milk at each time of milking, if milked 
ig 
_ has not probably been 
But it is fuppofed, 
frequent milking produces on the quality of the milk. In 
{peaking of the practice of procuring milk for the purpofe 
of fale in large ae fome ¢ experiments were ftated on this 
aa at See oping 
n the doe of perfon: s for milking the cows, great 
ea fhould likewife be employed: for, if that opera- 
tion be not carefully and properly performed, not only the 
quantity of the produce of the dairy will be greatly "din 
_nifhed, but its quality alfo very highly eee for, if all 
‘the milk be not thoroughly drawn from a cow when he is 
G2 milked, 
