The Farm-Prize Competition, 1884, 
529 
thus see that the work is properly done. The buildings are 
commodious and well arranged. The cow-houses are roomy 
and well ventilated, most of the cows in winter being housed in 
one very big shippon. At the time of our first visit, the tenant 
was erecting a capital shed, with an iron roof, to shelter two 
yards. Here we found the only instance of a wind engine, 
3-horse power, which, as the buildings are open to every wind, 
is found very useful, and answers perfectly for grinding, 
chopping, and pulping. The hopper is large, and, being filled 
up at night, the work goes on whenever there is wind. There 
is a large Dutch barn, put up by the tenant. At our first visit, 
in January, the horned stock comprised 50 cows, 2 bulls, 
10 two-year-old heifers in-calf, 7 feeding drapes, 20 yearling 
heifers — making a total of 89 head of horned stock. The 
yearlings have hay and a small quantitv of roots. The heifer 
calves are supplied as soon as they will eat, with ground oats, 
cotton- and oil-cake mixed, which are continued till they go out 
to grass the second year, after which no artificial food is given. 
Great losses have occurred from abortion, for which Mr. Batho 
can give no reason ; but after seeing the nature of much of the 
pasture land, which is on a peaty soil, and bearing in mind the 
character of late seasons, it is probable that grasses affected by 
fungoid diseases, and especially Ergot, may have caused the 
evil. Very rarely are the services of the veterinary surgeon 
required, home treatment being preferred ; and with the excep- 
tion of slinking, the stock have been healthy. All liquid 
manure from the sheds is conveyed to adjoining grass land by 
pipes, and is considered to do much good. 
The dairy is provided with a warm chamber, in which the 
cheeses are placed in winter for two days when newly made, 
which helps to ripen them. The cheeses, after being pressed, 
are carefully bound with calico, and tissue-paper on the top. 
The cheese-room is warmed by pipes and hot air. The whey, 
from which cream is skimmed, comes from a tank in the 
cheese-room into a vat by the piggeries. The latter comprise 
covered and open pens. Over the former is a granary, and at 
one end a drying floor for damp grain, made of perforated iron, 
the fire being placed in the stye under. In the centre of the range 
is a store-room for meal, &c., in which the whey vat is placed. 
The feeding-shoots are of Staffordshire (Buckley Mountain) 
ware, and the troughs are sheltered by a pent-house. Pigs are 
largely kept during the cheese-making period. The bull calves 
are sold as soon as is practicable, making about 21. each. The 
rearers are usually allowed to suck the cows for three weeks or a 
month, and then old milk is given cold, after being scalded and 
mixed with meal and spice. As soon as possible they are induced 
