690 = 424 
Dairy Farming, 
the hay. On such a farm the cows are brought in some nuir 
bers to the pail during almost every month of the year, exce 
July, August, and September. Although the early months 
the year are the most common calving time, there are a fe 
coming in to calve from the late autumn onwards, for a winte 
butter produce is more profitable than any other. Large-franm 
Shorthorn heifers are bought — ^one-third or one-fourth of i. 
whole number milked — to calve at 3 years or 3;^ years old. Tb 
are kept two or it may be three years, and are then sold, ji 
after calving their third or fourth calf, for the London mij 
market. During their stay on the farm their milk is thus at 
richest, and afterwards, though poorer, it is more plentiful, ai 
thus the buyer in each case gets what he wants. Bought 
22/. to 26/. each, they may sell for 30/. and upwards wh( 
parted with. They will yield when in full milk, after the fii 
and second calf, about 1 lb. of butter daily apiece, on an av 
rage ; indeed, as newly-calved cows are almost constantly com 
to the pail, the herd should average through the year 5 or 61 
a week apiece. The calves are sold either at once, for whate 
they will fetch, or, if kept till ten days old, for 305. to 50s. apif , 
for bull and heifer calves respectively. Of course there i| 
many farms where the stock is home-reared, some of the hei ? 
calves being brought up to take their place in the herd. Milli 
morning and evening, the pails are brought in from the yard or 
field, and poured through a sieve into shallow leaden vessels, 
which the milk stands 3 or 4 inches deep. It is there skim^ 
morning and evening, as long as it is sweet; sometimes only tw 
in summer-time, but in winter three or four times. The creair 
kept in a deep leaden vessel, where it is stirred every now i 
then, and churned twice a week. The churn of the district \ t 
large barrel-churn, capable of turning out from 40 to GO lbs fi 
butter at a time ; and it is driven by horse-power. It may revc 9 
on friction-wheel bearings, but is simply a well-made oaifli 
barrel, with a side opening which can be safely closed ; and tljej 
are four or five flanges, extending inwards from the inner surff^. 
rather more than one-third of the radius, which^ carry the c v 
tents round with them as the cask revolves, dashing and break §f 
the cream in the course of the revolution. Raised to some • 
Fahr. in winter, by heating a portion of the cream in a tin ve ;! 
floating on a boiler, and cooled to that temperature, if possi ?, 
during summer, the cream yields its butter in forty or \ v 
minutes. It is collected ultimately in lumps by the beaters, (? 
churn revolving more slowly as it is felt to be coming. le 
butter-milk is let out and cold water is put in, and the. revolu n 
is continued until the water comes away almost clear. Ta^n 
out in lumps into a shallow tub, it is there kneaded with the ha ,s» 
