506 BUTTER-COWS.

are costive, apply the remedy already mentioned. Warmth and the most punctual cleanliness are ne- cessary: and proper conveniences for saving the urine both of cows and calvés, ought not to be forgotten. The scouring-calf should be washed with soap suds, and wisped dry. In Norfolk, calves are sometimes fattened by running with their dams until they reach thirty or forty stone. This would, no doubt, bring a certain profit, without any trou- ble, could we insure’a good market. 3

The best BuTTER-cows, as has been said, are of the long hornéd-species; the next, Suffolk polled cows; but, in one sense, all depends on feed. Mongrels, and home-breds, will sometimes turn out extraordinary milkers. I look upon the Kentish home-breds to be very good milkers, in proportion to their size; and am of opinion, the dairying-busi- ness might be‘very advantageously carried on, in

‘that fine and well watered county.

The best cow I ever had, considering the small- ness of her size, was a spotted, finch-backed one, bred in Kent.. She would have milked well three times a day; she made twelve pounds of butter per week, for some weeks; and from eleven to eight, for a long time: a large cow, to have equalled her, ought to have given more than twenty pounds per week, which great quantity, some famous indivi- duals have actually produced. On the average, three gallons of milk will make about a pound of butter, or three pounds of new-milk cheese.

A good cow is never of a bad colour’, although ob- jections are commonly made to black or white; the milk of the former, it has been said in print, is thin and little productive. I have yet known black cows

produce

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