502 MILCH COWS.

to bea general rule in feeding. Success also mate- rially depends ona vigilant attention to the state of the markets. Ina very brisk demand, it will be generally right to sell, although, perhaps, the cattle may want a few weeks to be thoroughly ready. Some gentlemen have the convenience of weighing cattle alive, in order to determine their rate of im- provement, and also their weight previous to sale; but in the latter respect, it isa.good method to kill, or sell by weight, an average beast. A beast tho- roughly fed, will handle full and well, upon the ne- thermost rib, flank, navel, cod, loin, neck; and if the fat be thick and full upon his shoulder and tut, or setting on of the tail, itis a sign of ripeness, or be- ing well tallowed within. On sale, thickness and goodness of hide form a consideration; in dear times, there have been instances of the hide fetch- ing a full-third of the price of a small beast.

In summer stall-feeding, tares, and clover, from their succulence and substantial quality, are of great worth. Cattle which have been at winter-keep, should have a portion of hay, mixed with their green meat, to prevent its too laxative effect at first; and this rule should also be observed in wet seasons, when the grass will be weak, and abound too much in watery juices; and the cattle will even fall off, instead of improving in flesh.

Mixicu Cows. The indications of large milking, are a thin head and neck, clean chops, and free from leather, deep and rather flat carcase, wide hips, the bones, perhaps, inclining to he pointed, capactous udder, and large, plain milk-vein: the twa last signs worth atl

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