Dairy Farming. 
671 = 405 
once exposed in a thin layer for the evaporation of its animal 
lour, and cooled to as low a temperature as the water at com- 
and permits, or it is passed over Lawrence's refrigerator, the 
ilk trickling over vertical surfaces kept cold by cold water 
ssing between them and carrying the heat away. The milk 
thus aerated at the same time that it is cooled ; and in both 
lys it is rendered less susceptible of change. When thus 
ipled, the milk may be despatched with safety, although the 
dstance be some hours by railway, in fact, 100 or 150 miles 
i'ay. In some cases additional precaution is taken by sur- 
unding the cans with wet jackets, the evaporation from which 
lids to keep their contents cool. 
Of the precautions taken by the leading London milk dairies, 
1 means of sampling and analysis, to hinder fraudulent dilution 
Ifore the milk comes to them or passes from them — also by means 
< occasional medical inspection of the farms whence it comes, 
tavoid the real danger of distributing milk which has been 
iected with the germ of scarlet or typhus, or other infectious 
f er — I need say nothing here. That there is a danger of this 
I'ter kind has been proved by many disastrous instances of late 
}irs, and the authorities are now quite alive to its existence. 
Df the mode of feeding the cows which supply town milk On feeding 
s aething ought to be said. Mr. Carrington's method of cow- '^^^^^ 
f ding for milk supply during winter, when milk is dearest, 
a 1 risk of spoiling en route to town is least, has been already 
sted. The following are modes of feeding in town dairies. 
I;wers' or distillers' "grains" are the characteristic food. 
Tese are the spent malt which has yielded the saccharine 
e,ract from which beer or spirit is obtained. They cost from 
5| to 8c?. per bushel ; and a bushel or more, sometimes two 
bihels, are given daily to each cow, besides which she has 
nngolds, hay, and meal. In fact, the object is, having pur- 
c sed a good Shorthorn cow, not only to stimulate her milk- 
p duce to the utmost, which grains are especially supposed to 
d but to feed her so well that she may begin to lay on flesh 
a soon as the season of greatest milk-produce begins to decline. 
^:ow which will fatten as well as yield milk abundantly, is the 
a^nt by which the cowman realises his profit. She is milked 
a 4 A.M., receives perhaps 2 or 3 pecks of " grains " imme- 
d tely after milking is over ; then 4 or 5 lbs. of hay are given, 
a:l, after being cleaned out, she gets at 9 A.M. from 20 to 
2|.bs. of chopped mangolds, and another 3 or 4 lbs. of hay. At 
^ M. the cows are milked again, and again fed much as before, 
ig well watered once in the course of the afternoon. Or, 
V'.Jn they have meal and oilcake, this is given, 3 or 4 lbs. a 
d , either with the mangolds, or in a gruel over the grains. 
OL. XIV. — S. S, 2 Z 
