Report oil some features of Scottish A(jricuU.ure. 
189 
the late calves slioulcl all be dropped by the middle of May. No 
cows are put to the bull in September and October, nor in the 
early part of November, as June and July calves are not wanted ; 
therefore the season preferred commences about the end of 
November or beginning of December. 
Calves get 2 gallons of milk each every day for about five or 
six weeks, and then skim-milk for the same length of time. In 
summer they are turned out very early, but a large proportion 
are winter-calves and require the above treatment, especially as 
the Ayrshire and shorthorn cross gives a heavy calf that requires 
a good deal of feeding. 
In some years, when food is plentiful or milch cows are dear, 
a certain number of stirks are bought ; and similarly when 
feeding-stock is cheap the cows are kept longer. 
The cows are milked three times a day, and about one-half of the 
produce is set for cream. As the Dairy Company do a " family 
trade " a large quantity of cream is sold in the ordinary course 
of things ; and there is a good demand for skim-milk among the 
working classes. On an average, the quantity of milk to be dealt 
with is 1500 gallons daily, of which about 800 are set for cream. 
The morning milk is all sent away warm, the afternoon yield is 
about half set, and cream is taken from the whole of the evening 
produce. This practice is necessary because, although twelve 
salesmen are employed, there are but two deliveries daily, 
although there are three milkings, and the last delivery is over 
by four o'clock in the afternoon. Wooden tubs, as shallow as 
possible, are preferred to set the milk in ; and it is liked to let 
the milk remain as long as possible, in the shallowest possible 
tubs, so as to obtain the maximum yield of cream. 
In June and July, a certain proportion of the produce is 
churned, as about this time of year there is a slack demand for 
milk during six weeks or thereabouts. Milk, cream, and skim- 
milk are mixed together before churning, this being considered 
the most profitable method. All the milk is soured, and about 
1 lb. of butter to 3 gallons of milk is regarded as an average return. 
Three of the old-fashioned Scotch churns are used, if necessary, 
and about 300 gallons can be dealt with at one time. The butter 
comes in about an hour and a half, including the time occupied 
in taking off the butter once or twice and brashing ; the actual 
churning, therefore, does not occupy more than about an hour. 
About the first ten days of October, it is reckoned that the 
grass-land requires the cows to be taken off, and after that time 
they remain entirely in the shippons until about the latter end of 
April or the beginning of May. During these seven months the 
daily food commences with draff (distillery refuse) about four or 
five o'clock in the morning, mixed with bean, pea, or Indian 
