250 
Management of a Home Farm. 
to say that the accounts should be kept down. Calf-rearing 
must for the time be sacrificed, and the most liberal cow-feeding 
practised. If the home farm is not equal to such a call as this, 
if a risk be then run of having to purchase rancid cream or turnip- 
flavoured milk or butter, of what real use is it? Where thirty 
cows are kept, an arrangement by which half-a-dozen young 
heifers should annually come in between November and Feb- 
ruary, in addition to the other cows, would generally meet the 
case. This is better policy than to be forced into the market 
when milking-cows are both scarce and dear. The aged cows 
can be drafted off at convenience. 
In some cases, dairy matters are wholly managed at the farm : 
butter, cheese, milk, and cream being simply supplied as re- 
quired. In others — and this arrangement we think the. best — 
the milk alone is supplied immediately after each meal, the 
quantity gauged, entered at a stated figure, and the dairymaid 
(who belongs to the indoor establishment) is then responsible for 
results. The dairy under such a system is equally a part of 
" the hall " with the laundry or the bakehouse, and at least as 
interesting and as sightly as either. 
If taken at once to the mansion-house dairy, as suggested, the 
whey will be brought back to the farm for the pigs in the kitchen- 
refuse cart or "wash-waggon" every morning. Any skim-milk, 
on the other hand, will either be returned to the farm for calf- 
rearing purposes, or else be supplied to the poorer cottagers 
around, who attend regularly for the kitchen soup and broken 
victuals.* 
The most convenient mode of promptly and safely conveying 
the milk to the dairy will be by a hand milk-waggon, of which 
the sketch in page 251 (designed by the writer and in regular 
employment) shows a very useful form. 
Tlie tub is moveable ; it swings freely on its axles, no com- 
motion is added to the contents, and thirty or forty gallons are 
readily enough managed by the milkman. A gauging-rod, care- 
fully graduated, at once shows the quantity to a quart — the 
lowest division that it is worth while to go to. As to the price 
at which the supply should be entered, local circumstances 
ought to be taken into consideration ; but, generally speaking, 
♦ I do not agree to this view. If the farm be within a quarter of a mile of the 
hall, the dairy, &c., will be better there ; the spare milk for calves, whey for pigs, 
surplus butter for market are all on the spot, and there is no waste in the trans- 
mission. The production of the raw material and its manufacture can be carried 
on together, and the consumer is within a reasonable distance from the supply. 
The one course makes the farm responsible for the economical conversion of the 
whole supply of produce, be it more or less ; the other transfers this responsibility 
to the mansion. There can be no doubt which will lead to the best economical 
result.— J. D. D. 
