430 
The Management of a Shorthorn Herd. 
gets over-heated, lies down, gets chilled, takes cold, and (pos- 
sibly) dies. (3.) The calf helps itself to too much milk and too 
often, distuil)ing the process of digestion ; it becomes feverish, 
and perhaps dies, the danger being greatly aggravated when the 
dam is a deep milker. (4.) The cow, on coming indoors to be 
milked or stripped of surplus milk, will not yield her milk to 
the hand unless the calf happens to suck at the same time. 
(5.) The cow usually will not breed again so soon as if the calf 
is kept away from her except at suckling-time. Mr. Fawcett's 
success in management, as regards the fertility of his herd and 
immunity from disease and loss, is extraordinary. I have said 
that he rears the calves upon the suckling system, but this is not 
invariably adopted, for when a heifer calves at a very early age, 
and before she has got plenty of size and strength to enable her 
to bring up her calf without injury to herself, the calf is taken 
from her and brought up on skim-milk, boiled in a vessel 
plunged in a larger vessel containing water, so that there is no 
direct action of the fire upon it. The milk is then allowed to 
cool, and, when required for use, warmed up to new-milk tem- 
perature. There is some evaporation of the watery part of the 
milk, which becomes therefore more condensed nourishment. 
The same process of boiling the milk is understood to destroy 
the infectious power in the milk of cows in foot-and-mouth 
disease. 
The objection to frequency of calves' feeding is perhaps based 
partly upon analogy ; and it is worth while to consider how far 
analogy exists between the human subject and the ox. For 
mankind, the rule, briefly and forcibly set forth by Mr. Erasmus 
Wilson — in that popular treatise on the skin by which so much 
was done to extend the use of soap and water — is " to let that 
patient drudge, the stomach, alone during its three hours of 
labour and one of rest ; to put nothing more into it while the 
mill is at work, nor when it is in repose gathering its strength 
for another grind. Tease it not, fret it not, if you would keep it 
in good humour ; and without its good humour, alas for yours !" 
We should, nevertheless, remember man's food goes directly into 
the true mill, while the ox has a macerating paunch, and two 
other stomachs liefore the fourth or digesting stomach is reached ; 
and continuous eating, for a long time, is the natural habit of 
the ox. Still, to a certain extent, the analogy may hold good. 
The same principle, also, which makes a great variety of food 
at one meal, and continuous sameness of food, injurious to the 
human subject, may be taken as a guide for the management of 
cattle ; and if so, how injurious to the health of an animal must 
be that forcing in which it is necessary to tempt the animal's 
appetite by tasty mixtures ! In pail-feeding, the risk of unequal 
