Dairy Farming. 
lere are 50 fat hogs of a good middle-sized white breed, which 
ierage 11. apiece, half being bred on the farm (2 sows are 
?pt), and half bought as young stores, at about IZ. apiece. The 
her receipts from the farm come from 20 to 25 acres of wheat, 
) to 40 acres of oats, and 6 acres of potatoes ; also from the 
Ic of 30 tons, or more, of hay and straw every year, and from 
(' poultry-yard and garden, both of which are most profitably 
.oductive. 
These two examples may suffice as illustrative of the best 
vie of ordinary English farm management when cheese is the 
oduct of the dairy. The treatment of the cattle on such 
rms is thus described by Mr. Carrington :- — 
" The cows are wintered on straw or hay and roots ; those Cattle feeding 
lich have not calved are turned out for a few hours in a dairy. 
;eltered sound field of turf, near the homestead, every day, 
icept when the weather is very bad. I consider the fresh air 
jfd exercise beneficial. To those of my cows which are in 
.^h condition, I give 1 lb. of Epsom salts and 1 oz. of ginger 
jjt before calving, and in some cases I give this dose twice 
l-fore calving. This I consider a safeguard against milk-fever. 
i"A few days after calving I commence to give the cows from 
■4|b. to 6 lb. of cake or meal, with plenty of mangolds and hay, 
(;CUt straw. A cow in full milk, kept on hay and roots alone, 
itndly loses flesh, and her milk will neither be so abundant 
If so rich in butter or curd as when extra stimulating food is 
aiplied. Decorticated cotton-cake is a valuable food for milch- 
t vs, either alone or in conjunction with maize meal, which is 
\ y largely used for all kinds of stock in Lancashire and 
( eshire, within easy reach of the Liverpool market. Palm-nut 
I al (a food very rich in oil) is a valuable food where it can 
i mixed with chop and pulped roots ; it is not, however, palat- 
a e to stock unless mixed with other food. 
' It was formerly my practice to make cheese from the middle 
© February to Christmas. I now find it more profitable to 
n ke cheese only from about Lady Day to October, and to dis- 
p e of the milk in the winter, either by sale to London or by 
■''<ing milk-butter. Cheese made in the winter months is 
;iys inferior to grass cheese ; and in winter both milk and 
k-butter are dearer than in summer. 
Dair y cows should have as early a bite of grass as can be 
si-^d for them ; and a good water-meadow, therefore, is a valuable 
a( inct to a dairy farm. But it is better to turn milch-cows 
' for an hour or two every fine sunny day in April, even if 
e is no grass for them. They should not generally lie out of 
IS at night until the first or second week in May. 
An abundant supply of grass should be provided for the cows 
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