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nmanufaturing villages. The ſummer food of a cow 15 often bargained for, at a price from 309(ſhillings t0 three guineas. Cows are commonly allowed to paſlure in the mornings and evenings, and through the whole night. Some attentive farmers give cut clover to their cows during the middle of the day; and, in places where clover does not abound, cab- bages and other green food, the produce of the garden, are given them. Cattle by being thus kept in the houſe and fed in the middle of the day, in the hot ſeaſon of the year, are happily preſerved from being tormented with flies and other cauſes of uneaſineſßs to which they are expoſed, when in the öpen fields, in the heat of the day. Labourers and (mall farmers, in the neighbourhood of diſtilleries and brew- erles, purchaſe graus and waſh, and other refuſe of theſe works, for their cows, both in ſummer and winter. Too many of the farmers permit their cows and other cattle to wander about their farms in winter, ſeeking their food, very little of which is to be found. By this means, the ſurface of the ground is greatly damaged by poaching. In general the only food given to milch cows in winter, is oat and barley ſtraw: and in ſpring, or about calving time, a little coarſe meadow bay. TLuraips are much wanted for the food of milch cows in winter and ſpring, and intelligent farmers are alſo wiſhing for fome green crop that may be preſerved, for the uſe of their ſtock, from tbe beginning of April to the middle of May. Swe- diſh turnips have been tried; but the root of that plant 15 of 0 hard a texture, that cattle, eſpecially milch cows, will rather ſtarve almoſt than attempt to chew it.

The annual produce of a goodcow, in butter, cheeſe and other articles, is ſuppoſed to riſe from L, 5 to L. 12. All manner of breeds of cows have been tried. The largeſt kinds are now univerſally diſuſed, and that for two reaſons; the ſuperior quantity and quality of food which they re- quire; and the wetneſs of the climate, which occaſions the land to be much poached by the tread of fuch heavy cattle. The kind that has been much approved of by many peo- ple, for ſome years paſt, is a croſs of the largeſt Highlander,

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