BREEDING CALVES. 
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summer’s grass ; in winter, they have hay when milk¬ 
ed, and when dry, straw, to which is sometimes added 
a few turnips. Potatoes, turnips, and cabbages, have 
also been given to new milch cows before grass time, 
but they should be in limited quantity, being other¬ 
wise too cold for their stomachs, and hay should be 
given in the night, and at intervals. 
Mr. Carpenter advises to sow a piece of rye in Au¬ 
gust, or early in September, for new milch cows in 
April; also to tie up milking cows in the daytime, 
during summer, and feed them with vetches, turning 
them to pasture in the night only; this, I much ap¬ 
prove, but do not find that it is any where practised. 
Mr. Carpenter gives the following receipt for mak¬ 
ing soft or summer cheese:— 
“ Take six quarts of new milk warm from the cow, 
the stripings, or last milkings, are best, being the 
richest milk ; put into it two spoonfulls of runnet, let it 
stand three quarters of an hour, or till it is hard, 
coming, or full curd ; put it into the vat with a spoon, 
not breaking it at all, and laying upon it a trencher or 
flat board; press it with a four-pounds weight, or if you 
find it gets too hard, press it with a lighter weight, turn¬ 
ing it with a dry cloth once an hour ; and, when got 
stiff, shift it every day into fresh grass or rushes; it will 
be fit to cut in ten or fourteen days, or sooner, if the 
weather be warm.” 
BREEDING CALVES. 
There are many graziers who take pains to improve 
their breed of cattle, in form, blood, and fashion, and 
to produce such as will get fat in the least time; with 
2 the 
