Toim Milk. 
77 
;i(l(ls, " ('Icanliness is essential to health — whitcwaslicd walls, 
mangers well cleaned, cows well cleaned and littered down with 
short straw — in fact, everything belonging to cows and a dairy 
must be thoroughly clean to preserve health. This combined 
with energy and attention will, in due time, bring profit to the 
owner." 
It may be right to give the daily ration in the case of the 
smaller Irish and Dutch cows which are seen in some of thtj 
smaller town dairies. Mr. Mosey, of the Albion Dairy, Barns- 
bury, whose cows cost him from 10/. to 18/. apiece, milks at 4 
and 5 A.M., gives so large a quantity as a bushel of grains to 
each cow at G A.M., and in winter 7 lbs. of hay at D'SO ; as much 
water at 10 as they will drink, say G gallons (imperial) apiece, 
and 1 bushel of mangolds at 11. He milks again at 1 I'.M., and 
the cows get another bushel of grains apiece at 2 p.m. ; 7 lb. of 
hay at 5, and afterwards water if required. In summer they 
receive the same grains and hay as in winter, with grass, vetches, 
or green clover afterwards, both morning and afternoon. 
The suljurban cowkeeper, though more favourably situated 
than the London dairyman as regards the bulk of the food he 
consumes — the grass, the mangolds, and the hay — is less favour- 
ably situated as regards grains ; and this disadvantage combined 
with the other of distance from the consumer, is such as at 
least to balance, often to overbalance, any advantage he possesses 
over the town dairyman in respect of labour, rent, and cheaper 
farm produce. Going further afield, as for example, to Swindon, 
and beyond it, or to distant stations on the South Western and 
North Western Railways, you find that the farmer feeds his cows 
for London, just as he has hitherto done for cheese or butter 
dairying. Bringing them to the pail at all months of the year, 
so as to have a regular produce to meet his contract with the 
London dealer, he milks his cows out at pasture during the 
summer, and feeds them on hay and mangolds in the winter. 
Receiving 6^f/. to 8(/, per imperial gallon for the milk deli- 
vered at the nearest station, and getting 500 to 550 gallons from 
his cow per annum, he receives 15/. to 18/. per annum for her 
produce, which is more than he can generally make of it in the 
form of cheese or butter, at the same time that he avoids all the 
cost of labour in the dairy. He runs, however, especially during 
hot weather, the risk of the milk souring on its journey, in 
Avhich case it is thrown away on its arrival at his expense. But 
by coolirq: it before it starts, this risk is very much diminished ; 
and this is done either by standing the full can (" churn " is 
the technical term for it) in running water, or by placing the milk, 
before filling it into these cans, in large tin vessels, surrounded 
by cold water, and traversed by cold water pipes. The risk is 
I 
