The  Yorkshire  Farm-Prize  Competition,  1883. 
527 
Horses. 
6 Cart-horses. 
2 Milk-cart  horses. 
1 Carriage-horse. 
Pigs. 
Foicls. 
2 Pigs. 
50  Fowls. 
This  being  essentially  a milk  farm,  I shall  give  the  cows 
their  proper  position,  and  place  them  first.  At  our  January 
visit  they  were,  as  a matter  of  course,  confined  in  the  byres. 
From  the  21st  of  October  to  the  30th  of  April  the  cows  were 
allowed  daily  from  21  to  28  lbs.  of  hay,  one-third  long  and 
i two-thirds  chaffed ; 3 lbs.  of  linseed-cake,  3^  to  7 lbs.  of 
rolled  oats,  and  from  56  to  84  lbs.  of  turnips  pulped  and  mixed 
with  the  hay-chaff. 
The  heifers  in  full  milk  were  allowed  about  21  lbs.  of  hay, 
long  and  chaffed,  2^  lbs.  of  linseed  cake,  2J  lbs.  of  cotton-cake 
or  rolled  oats,  and  56  lbs.  of  pulped  roots. 
The  whole  of  the  cows  looked  healthy,  very  clean,  and  in 
good  milking  condition.  They  were  reported  to  give  an 
average  of  about  9 quarts  of  milk  per  cow  per  day.  The  whole 
of  the  milking  is  done  by  the  men  on  the  farm.  The  milking 
hours  are  from  4 to  6 A.M.,  and  2 to  3.30  P.M.  Each  man  milks 
from  6 to  8 cows.  As  the  milk  has  to  be  sent  off  early,  the  milk- 
ing has  to  be  done  by  more  hands  than  would  be  otherwise 
employed  for  the  purpose.  Each  milker  has  a book,  in  which 
he  enters  the  produce  of  each  cow.  The  milk  pails  are  marked 
on  the  inside  with  lines  indicating  their  capacity  in  quarts  up 
to  the  several  lines ; a register  of  what  each  cow  gives  is  there- 
fore easily  obtained.  The  milk  is  taken,  as  drawn  from  the 
cows,  into  the  milk-house,  and  there  poured  into  churns,  which 
are  plunged  into  the  cold-water  cistern  already  mentioned.  The 
supply  of  water  for  the  cistern  is  obtained  from  a large  under- 
ground rain-water  tank  immediately  outside  the  building,  and 
is  pumped  out  of  that  into  the  cooler,  which  Mr.  Turnbull 
says  answers  the  purpose  admirably.  It  is  all-important  that 
the  milk  should  be  properly  cooled  before  being  sent  off. 
Mr.  Turnbull  supplies  the  Infirmary  at  Hull,  which  takes 
about  28  gallons  per  day.  The  remaining  quantity  is  sent  to 
East  Park  Dairy  in  Hull,  where  it  is  retailed  to  consumers. 
Mr.  Turnbull  states  that  he  has  now  no  difficulty  in  disposing 
of  his  milk  and  butter  in  Hull,  but  as  he  had  the  business  to 
make,  it  was  uphill  work  for  a time.  Mr.  Turnbull  looks  upon 
his  dairy  business  in  Hull  as  part  of  the  available  assets  of 
his  farm,  though  he  does  not  include  it  in  his  balance-sheet. 
The  connection  gained  in  the  way  of  customers  has  really  an 
intrinsic  value,  and  would,  no  doubt,  readily  realize  a con- 
siderable sum  if  offered  for  sale.  Mr.  Turnbull  has,  therefore, 
