Illustrations of Irish Farming. 
415 
others, he "won out" the "Ulster Challenge Cup," given by 
the North-east Association, which holds its annual shows at 
Belfast, for the best cow exhibited in the Ayrshire, Polled, or 
Devon classes, winning with Ayrshires, a breed which he has 
specially cultivated for many years, importing for the purpose 
from the herds of some of the best breeders of Ayrshires in Scot- 
land. It may also be mentioned that for 12 years in succession,, 
Mr. Patton's farm was awarded the prize given for the best culti- 
vated farm in the district. 
Ten to twelve milch cows are kept at Trynanny. The calves 
are all reared, unless when an Ayrshire cow has a bull calf, 
Avhich it is not considered desirable to rear as a bull. The 
rejected calves are fed as veal, Ayrshire bullocks seldom growing 
to satisfactory weights. A few of the cows are crosses, chiefly 
of the Ayrshire and Shorthorn. These crosses are good milkers, 
but Mr. Patton prefers the pure Ayrshire. One of the latter 
belonging to him has produced as much as 17f lbs. of butter in 
one week. 
The summer stock of cattle, old and young, consists generally 
of about 36 head ; and, previous to winter, from 16 to 20 bullocks 
and heifers are bought in to be fattened. The cows are grazed 
on the pasture during summer, and while on the grass they get 
" a drink," which is composed of bean-meal, crushed oats, and 
bran — 3J lbs. to each cow — mixed with water. They have also 
vetches, &c., at any time when in the house during summer and. 
autumn. The " drink " has a very decided effect on the milk 
and butter. During winter the cows get swedes or other turnips, 
and mangolds, one feed of each daily, sliced but never boiled ; 
also the " drink " when the cows are in milk. The turnip 
flavour, which is usually so much complained of, is prevented 
by putting some of the already soured old milk among the new 
milk. This hastens the souring of the latter and prevents the 
formation of the flavour, which is greatly caused by allowing the 
milk to sour slowly. The whole milk is churned, as the butter 
made from whole milk is considered to have a better colour and 
flavour than butter produced by churning cream. The dairy is 
commodious, and, I need scarcely say, is kept invariably sweet 
and clean. It is heated in winter, when necessary, by a small 
stove. The churn used is a plunge churn, by J. and T. Young, 
of Ayr, and is driven by horse-power. Owing to Mr. Patton's 
success as an exhibitor of butter at the Irish shows, the butter 
made at Trynanny, by Mrs. Patton and her daughter, is in great 
request among private families in Dublin, Belfast, and Scotland, 
so that they can scarcely supply enough to meet the wishes of 
their customers. Mr. Patton reckons that milch cows return 
from 14/. to 16/. each per annum. 
