A TREATISE ON MILCH COWS, WHEREBY THE aUALITY AND QUANTITY OF MILK WHICH ANY COW WILL GIVE MAY BE ACCURATELY DETERMINED BY OBSERVING NATURAL MARKS OR EXTERNAL INDICATIONS ALONE; THE LENGTH OF TIME SHE WILL CONTINUE TO GIVE MILK, &c. By M. FRANCIS GUENON, OF LIBOURNE, FRANCE. TRANSLATED FOR THE FARMERS' LIBRARY, FROM THE FRENCH, By N. P. TRIST, ESQ. LATE UNITED STATES CONSUL AT HAVANA. WITH INTRODUCTORY REMARKS AND OBSERVATIONS, ON THE COW AND THE DAIRY. Entered according to Act of Congrees, in the year 1846, BY GREELEY & McELRATH, In the Clerk's office of the Diatrict Court of the Southern Dfetrict of New-York. PREFACE BY THE AMERICAN EDITOR. Although that portion of the matter, here offered to American farmers, which was translated for and originally published in the Farmers' Library, might well be considered as worth the price of this volume, the Publishers have desired to render the work more acceptable and usefol, by the addition of brief Introductory Sketches, descriptive of various Races of Cattle, as well as of Dairy Management, and of some of the Diseases to which Cou-s and Calves are particularly liable. Most of these additions have been derived from Chambers's Information for the People; selected for the reason that, while they are deemed by the American Editor to be, generally, judi- cious and profound, the style is so plain and practical that " he who runs may read" and under- stand them. Remarks have been added by the Editor of the Farmers' Library, where it was supposed they might be needed to adapt the work more perfectly to the use of American readers. It has been truly observed that the most remarkable of all the changes and meliorations effected in cattle by the potent influence of domestication, the most marked improvement has been in the capacity of the Cow for giving milk. How much may not that capacity be enhanced now, by close attention to the milk-bearing signs or " escutcheons" so minutely described by M. Guenon ? By selecting for breeding stock, from generation to generation, such only as display these infal- lible indications, and condemning to the knife all that are devoid of them — supposing the system to be unerring as it has been pronounced by successive Committees appointed to investigate it — what is to prevent the establishment of a race as uniform and remarkable for excellence at the pail as the Devon Ox is for the yoke, or the courser of high-bred eastern extraction for the turf? and that, too, without recurrence to importation — seeing that, among our '■ country cows," individ- uals have been found equal, in yield of milk and butter, to any to be traced in the Herd-Book ? — Instance the Cream-pot Breed, built up by Col. Jacques, of Charlestown, Mass. whose calves are bespoken at $100 ; the celebrated middle-sized Oak's Cow, of Danvers, that gave, onftvidence sat iefactory to the Mass. Ag. Society, 484 pounds of butter from the 5th of April to the 25th of Sep tember ; and, more recently, the wonderful Prize Cow, Kaatskill, property of Mr. DonalsoN; of Blithewood, New- York, which received the prize of the New- York State Agricultural Society^ at Poughkeepsie, in 1844, on satisfactory evidence that she " yielded, when kept on grass only, 38^ quarts of milk per day, and that, from the milk given by her in two days, 6 J pounds of butter were made — being at the rate of 22| pounds per week." When such cases turn up by chance, why, we repeat, may not a Breed of deep milkers be es- iablished and, relied upon as confidently as it is known that " like produces like" ? After all, PREFACE BY THE EDITOR. now that this discovery has been made, and proclaimed, on the ground of repeated trials and testi- mony, to all appearance conclusive, what is there in the theory that lactiferous secretions should produce and show themselves in external marks and cutaneous exudations, any more wonderful, or out of the way, than that other secretions and faculties are known to produce not only marked differences in form and color, but even perceptible, and, for the most part, offensive effluvia ? Observe the effect, in these respects, not only in the external differences of color and shape, which mark the different sexes, but the no less striking effects produced by early emasculation of the horse, the bull, the hog, and the goat ! Hence, it is only " if I were hungry," says the Psalm- ist, "I will eat the flesh oi bulls, and drink the blood of goats." The famous Tuscany Ox, so celebrated for strength, activity, and endurance, and which Com- modore Jones, in one of his letters addressed from the Mediterranean to Mr. Skinner, says will travel — miles a day, with heavy loads of ship timber, is, all over, of uniform light grey color; but leave him unabridged of his full sexual proportions, and the effect is sure to be exhibited in the black color and great enlargement of the neck, and curly fm-ehead. Is it, then, we repeat, extra- ordinary or incredible that the milky secretions of the Cow should produce, in the region where that process is carried on, ajid where her characteristic excellence lies, effects not more visible or striking than are produced on the size, color and growth of the hair, on the shoulders, neck and head of the bull ? Are the external signs— the difference in the growth and curl of the hair, con- stituting the " escutcheons," and the scurf or dandruf thrown out on the skin, as described in this book— anymore remarkable or strange in the one case than the other? But— "all things are strange" — until they are found out ! New-York, Marah, 1846. REMARKS. AND OBSERVATIONS ON THE COW THE DAIRY : INTRODUCTORY TO GUENON'S TREATISE ON MILCH COWS. THE COW AND THE DAIRY. Next to the horse, the COW is justly valued as the most useful animal which man has been able to domesticate and retain permanently in his service. The Ox tribe, of which it is the female, belongs to the order Ruminantia, in the class Mammalia ; these terms implying that the animals runimate or chew their food a second time, and have mamma or teats with which they suckle their young.— In the Ox tribe there are different genera and species, all more or less differmg from each other. , • n The Wild Breed, from being untamable, can only be kept within walls or good fences; consequently, very few of thein are now to be met with, except in the parks of some English gentlemen, who keep them for ornament and as a curiosity. Their color is invariably of a creamy white ; muzzle black ; the whole of the in- side of the ear, and about one-third of the outside from the tip downward, red ; horn white, with black tips very fine, and bent upward ; some of the Bulls have a thin upright mane, about four or five inches long. The weight of the Oxen is from 450 to 550 lbs. and the Cows from 280 to 450 lbs. The beef is finely mar- bled and of excellent flavor. Of the Domesticated Ox, the varieties from the effect of cultivation are now very numerous. The Ox, in one or other of its genera, and for the sake ot its la- bor as a beast of draught, its flesh, or the milk of its female, has been domesti- cated and carefully reared from the earliest times— in some countries having been raised to the rank of a divinity, or, at least, held as an object of extreme venera- tion, nil The domesticated species of Oxen is, in all its varieties, materially altered from its wild parentage. Influenced by climate, peculiar feeding, and training m a state of subjection, its bony structure is diminished in bulk and power, its fero- city tamed, and its tractabilitv greatly improved. Our observations will refer chiefly to the Cow, on which very great changes have been effected by domesti- cation : the most remarkable of these alterations has been in the capacity for giv- ing milk. In a wild state, the udder is small, and shrinks into an insignificant com- pass when the duty of suckling is over ; but when domesticated for the sake ot its milk, and that liquid is drawn copiously from it by artificial means, the lacte- al or milk-secreting vessels enlarge, and the udder expands, so as to become a prominent feature in the animal. la this maaner, by constant exercise, the econ- omy of the cultivated species of Cows has been permanently altered, and render- ed suitable to the demands which are constantly made on it. Yet it is important to remark that those milk-yieldmg powers are not equal in the ditlerent varieties or breeds of Cows, borne breeds, from the influence of circumstances -oundness and'depth of the barrel Jiowever are SfnK^I ^"t°"l^",P/°P°'^"°'^ ^^^°""d behmd the point of the elbow i^ore \ than between the^shoulders and legs ; or low down between the le's, Xe'rThan of'Z coarT:r .ansTMr^ ' '" ^^ ^^7^"^!^ ^•^^°'^' ^^' ^^e coniparatTve hSk oi tne coarser parts of the animal, are thus dimin shed, which is alwavs a verv < great consideration. The loins should be wide. Of this there can be' o doubt for they are the pnme parts ; they should seem to extend far alon- the back -and although the belly should not hang down, the flanks should be r1>und and d^ep Of the hips It is superfluous to say that, without being rag-ed, thev should be ) large ; round rather than wide and presenting, when him died, plenty of muscle and fat. The thighs should be full and long, close together when viewed from \ behind, and the farther down they continue cbse the better! The ligTmay T THE COW AND THE DAIRY. casionally vary ia length according to the destination of the animal ; but short- ness is a good general rule, for there is an almost inseparable connection between length of leg and lightness of carcass, and shortness of leg and propensity to fat- ten. The bones of the legs (and they are taken as a sample of the bony structure of the frame generally) should be small, but not too small — small enough for the well-known accompaniment, a propensity to fatten — small enough to please the consumer ; but not so small as to indicate delicacy of constitution and liability to disease. Lastly, the hide — the most important thing of all — should be thin, but not so thin as to indicate that the animal can endure no hardship ; movable, mel- low, but not too loose, and particularly well covered with fine and soft hair. Of the various breeds and cross-breeds of Cows now in use, there are a few which enjoy the best reputation. We may name, for example, the Old Yorkshire Stock, a cross between the Teeswater and Holderness breed ; the Long-Horned or Lancashire breed ; the Short-Horned or Dutch breed ; the Middle-Horiied breeds of Devonshire, Sussex, and Hereford ; the Ayrshire breed ; the Alderney breed, &c. Some of these merit particular attention. We should first point to the Devonshire Cow. — The Devonshire is a handsome breed of cattle, well set up- on their legs, straight along the back, small muzzle, generally red in color, and, both as Oxen and Cows, they feed well at an early age. The Cow is much smaller than the Bull, but roomy for breeding, and is distinguished for her clear, round eye, and general loveliness and neatness of features. Fed on the fine pas- tures of North Devon, the Cow yields a rich quality of milk, and in reasonable Devonshire Cow. abundance. The North Devon breed prevails in some parts of Somersetshire, and has been introduced into other quarters of the country, but is not considered suitable in situations greatly differing from its native county as respects climate and herbage. Incomparably the best herd of Devons in this, if not in any country, is the large one of George Patterson, Esq. near Sykesville, Md. Its excellence has been established and maintained by frequent importations of the best Bulls to be had in England, without limit as to cost, and by invariably good keep ! The signs of genuineness and of excellence in the Devon are the absence, as near as possible, of white in any part, and a yellow, not dark skin showing itself around the eye and muzzle. The winner of successive prizes for best cheeses at the American Institute lately observed that he considered the Devon decidedly the best breed of cattle for the general purposes of New-England ; while for his pur- pose exclusively, milk and cheese, he preferred a large infusion of Short-Horn blood. Herefordshire Cow. — The Hereford breed of cattle is larger than that of North Devon. It is broad across the hind quarters, narrow at the sirloin ; neck and head well proportioned ; horns of a medium size, turned up at the points ; color deep red, but with face and some other parts generally white ; and counte- nance cheerful and sagacious. This Cow is reckoned among the best in England as respects the production of milk, and, when too old for that purpose, it fattens to a greater weight than the North Devons. The Herefords have maintained a long and animated contest for superiority with the Short-Horns in England, and the Editor thinks (but mind, he can't be made to enter into a contest about it) it INTRODUCTORY REMARKS: Hereford Cow. is rather gaining ground on its great rival. Has the latter any links yet to let out ? The Galloway breed of cattle is well known for various valuable qualities, and easily distinguished by the want of horns. It is broad across the back, with a very slight curve between the head and quarters, broad at the loins, the whole body having a fine round appearance. The head is of a moderate size, with large rough ears, chest deep, legs short, and clean in the neck. The prevailing color is black, those of this color being thought the most hardy, although this varies. This breed is highly esteemed, as there is no other kind which arrives at maturi- ty so soon, and their flesh is of the finest quality. The milk is very fine, but is not obtained in very large quantities. Great numbers of this breed are sent an- nually to Smithfield market ; and it is remarkable that they are generally in as good condition after the journey as before. The Suffolk Dun, also a hornless breed, is supposed to be a variety of the Galloway, from their general resem- blance. The Ayrshire breed, wJiich is considered the most valuable in Scotland, is of the small sized and middle horned race ; its origin is unknown, as it has been long settled in the county from which it derives its name. In modern times, the Ayrshire BulL breed has been improved by judicious selection, coupling, and general treatment. The common characteristics of this excellent variety of Cows are thus described by Mr. Aiton in his " Survey of Ayrshire:" — " Head small, rather long and nar- row at the muzzle ; eye small, smart, and lively ; horns small, crooked, and set at considerable distances from each other ; neck long, rather slender, tapering toward the head, with no loose skin below ; shoulders thin ; fore quarters light ; hind quarters large ; back straight, broad behind, the joints rather loose and open ; carcass deep ; legs small, short, with firm joints ; udder capacious, stretching for- ward ; the milk veins large and prominent ; teats short, all pointing outward." The Ayrshire Cow is very docile, feeds well, is easily managed, and, as a dairy Cow, is equal to any other. It is inferior, however, for feeding, to the Devon, Sussex, and Hereford breeds. There have been several importations of Ayrshires — one some dozen years ago by A. J. Davie, of N. C. These we saw in Balti- more, as we have several other specimens there, and elsewhere. These were se- lected by Mr. D. in Scotland, and from their appearance, were, as we have thought, among the best specimens that have been brought to this «ountry. — John Ridgely, Esq. of Hampton got this lot, and may, perhaps, nave some oi" their THE COW AND THE DAIRY. 9 descendants now. Dr. Hoffman more recently made an importation of choice in- dividuals of this breed to Baltimore. Mr. Randall, of New-Bedford, Mass., has, perhaps, the largest herd of Ayrshires in this country. Several were imported into Massachusetts some years since, and our impression had been that they fail- ed to establish themselves in the estimation of Yankee Farmers, yet the Massa- chusetts Agricultural Society lately invested a large portion of their funds in an importation of Ayrshires and North Devons, of which an account may be seen in the Farmers'Library AND Journal of Agriculture, November No. page 257 of the Journal. The specimens we have seen of Ayrshires appeared to be on the model, and with a good deal of the coat of the Short-Horn ; the hair perhaps short- er, and in that, enabling them the better to hear wet weather. But they have the neat form of the Short-Horn only on a miniature scale when compared to them. Mr. Stevenson, our late Minister to London, who passed all his leisure time among the noblemen and gentlemen Farmers in the best agricultural districts of England and Scotland, has some superior specimens of Ayrshires. Ayrshire Cow. Many of the Ayrshire Dairy Cows, when properly fed, will yield from six to eight gallons per day during a part of the summer. The quantity varies much during the year, from one and a half to six gallons or more ; and the highest av- erage of the milk yielded by this breed is one thousand gallons per annum. It is only some of the hnest Cows that will yield such a quantity as this, and from five hundred to seven hundred and fifty gallons may be calculated as the most gene- ral yearly produce. Every two and one-third gallons of milk will afford one pound of butter, of sixteen ounces to the pound, or eight gallons will give three pounds. About twenty-six gallons of milk will give a stone of cheese, fourteen pounds to the stone, and a good milch Cow will thus yield thirty-six stones annually, which, at 10s. per stone, is £18 per annum for this article alone. The Short-Horned or Dutch breed is considered of great value, both for milk- ing and feeding. There are many varieties of it, known by the names of the counties where they have been raised. The best of these varieties are large in the carcass, well proportioned, broad across the loins, chine full, legs short, head small but handsome, neck deep, but in keeping with the size of the body, color generally red and white mixed, or what is called flecked, hide thin. The flesh of this breed is thick, close-grained, retaining the juices well ; and from this cir- cumstance is in request for victualing ships going on long voyages. Regarding the milking qualities of this breed, Mr. Dickson, an emment cattle- dealer, who has had the most extensive experience throughout the whole coun- try, says — " It has been frequently asserted that the Short-Horned Cows are bad milkers ; indeed, that no sort of cattle are so deficient in milk. But this deficien- cy of milk does not proceed from the circumstance of the Cows being of the Short- Horned kind. Had the flesh been neglected as much as the milk by the eminent breeders, and the property of giving milk as much cherished as the development of flesh, the Short-Horned Cows would have been deep milkers. Indeed, it is not to be doubted that, where the general secreting powers of the animal system have been increased, th* power of secreting milk will be increased with the power of secreting fat ; all that seems requisite is to encourage the power of that secretion which is most wanted for the time. It would be to desire an impossibility to de- sire the full development of flesh, fat, and milk, at the same time ; but there is no absurdity in desiring a large secretion of flesh and fat at one time, and a large 10 INTRODUCTORY REMARKS: secretion of milk at another, from the same Cow. Accordingly, this is the very character which has been acquired by Short-Horned Cows, They will yield from six to sixteen quarts a day throughout the season ; and they are such constant milkers, that they seldom remain dry above six weeks or two months before the the time of calving. 1 know a Scotch breeder who had a Short-Horned Cow which gave fifteen quarts a day during the flush of the grass in summer, and never went dry for two seasons. A cross between a Galloway Cow and a Short-Horned Bull in Berwickshire yielded twenty pints [twenty "pints" here probably mean Scoic^ pints, equal to English quarts] a day during the best of the season, and she had to be milked five times a day to keep her easy." We have thus considered it our duty to give the opinion of Mr. Dickson regarding the value of the Short- Horned breed of Cows as a dairy stock, seeing that the demand for Short-Horned Bulls has of late years been great in many of the counties of both England and Scotland. It seems, however, a well-confirmed opinion that the breed which of all others appears to be gaining ground, throughout the United Kingdom, for abundant produce on ordinary pasture, is the Ayrshire kyloe, which is described as without a parallel under a similar soil, climate, and relative circumstances, either for the dairy, or feeding for the shambles. But the ever variable circum- stances in climate, soil, shelter, and the quality and quantity of the pasturage, as well as the winter feeding and general treatment, will always have an effect up- on the stock. Mr. George Law, of Baltimore, has an imported Irish Short-Horn Cow, Sophy, sent to this country by Mr. Murdoch, (now of N. C. near Asheville, a gentleman farmer of superior judgment and various intelligence,) which gave last summer, when well fed and in full milk, 38 quarts, or one bushel of milk, a day. Her " es- cutcheons" or signs correspond with those laid down in the work of M. Guenon, here in hand transferred from the Farmers' Library. In proof of our suggestion, that with the aid and close observance of the direc- tions given in that work, a mz/^-race of the greatest excellence may be establish- ed on the basis of our country stock, we need only mention first the success of Col. JACQtJES in the formation of his ''cream-pot" breed. His calves of that blood are bespoken at |100— also the case of the Cow called " the Oaks Cow," which was of what is called the Country breed, and rather under size. It is not to be doubted, that if this great discovery in kine-olo^y had been made, she would have been found to display the " escutcheons," in full relief, and lastly to show, that for milking purposes, we need not go abroad, unless, as we go for foreign voters, for increase of numbers. We may refer to Mr. Donaldson's famous Cow, Kaatskill, of which a fine portrait is given in the Cultivator, with the following account:—" ' Kaatskill' received the first prize of the New-York State Agricul- tural Society as the best Dairy Cow exhibited at Poughkeepsie, in 1844. We are unable to refer to the original statement furnished the Society by Mr. Don- aldson in regard to the 'produce of this Cow, but can say that satisfactory evi- dence was given that she had yielded, when kept on grass only, thirty-eight and a half quarts of milk per day, and that from the milk given by her in two days, six and a half pounds of butter were made, being at the rate of twenty-two and three-fourths pounds per week. Her appearance fully corresponds with the ac- count of her produce. It is proper to state, that while her milk was measured for the purpose of accurately ascertaining the quantity, she was milked four times every twenty-four hours." Kaatskill is represented as a " native," which we sup- pose means what is commonly called "country breed." The Improved Kerry is an Irish breed, of rather diminutive size, hardy, and which can subsist on scanty pasture. This renders them exceedingly well adapt- ed for hilly pastures, and for cottagers who may not have the best food to offer their stock. Their milk and butter are rich in quality, and for their size they are good milkers. They are quiet enough when let alone ; but, if the least irritated, no fence can contain them. The Irish Cows have improved very much of late years, in consequence of crossing ; and they are now, in many respects, thought equal to the breeds of either England or Scotland. The LoNG-HoRNED or Lancashire is distinguished by the length of its horns, the thickness of its hide, and the large size of its hoofs. It is far from being a handsome animal, nor is it held in very general estimation either for milkino- or feeding. ° THE COW AND THE DAIRY. 11 Highland Breeds. — The cattle of the Highlands of Scotland are of small bulk and very hardy. The most esteemed are those belonging to the Western High- lands and Isles, called the Argyleshire breed, and frequently kyloes. It is thought that this breed might be much improved by judicious crossing, as was seen in the case of the Ayrshire kyloe, formerly mentioned. This breed is rather handsome in appearance ; the horns are long and upright, head large, neck short and deep, legs of a good length, and the beef is in general estimation. The cattle of the Highlands and Isles are bred on an extensive scale of farming for the purpose of sending to the southern markets. Small in size at first, they increase in bulk as they are transferred to a more genial climate and richer pasturage as they pro- ceed southward, till, by annual stages, they reach the neighborhood of London, when they are large and heavy. The breeds may, therefore, be considered more an object of culture for the shambles than the dairy. The Alderney breed of cattle is awkwardly shaped, with short, bent horns, and light red, dun, or fawn-colored skins. The appetite of the Cow is voracious, and it yields little milk, but that is of an exceedingly rich quality, and the ani- mal is on that account preferred by families who do not regard the expense of keep. We once knew an honest dairy-woman maintain that the milk of one Alder- ney Cow would color the butter from the milk of seven common Cows, mixed with hers. The Alderney Bull is vicious and intractable, but nothing can equal the beautiful color and richness of the milk and cream from the Alderney Cow. Noblemen in England, some of them rich enough to give a guinea for a tea-spoon- ful of cream for their coffee, keep an Alderney in their magnificent parks, espe- cially for the means of improving that delicious beverage — especially when made oi old Mocha — such as was offered, and by her own fair hands administered to her friends by a lady of this City on New- Year's day, in lieu of hebetating egg- nog, and other inebriating liquors or liqueurs. In adverting briefly to the properties of cattle, it will be advisable to de- scribe the points by which they are characterized : 1. The nose or mnzzle.~ln the Devon, Hereford, and Sussex, the muzzle is preferred when of a clear golden color. When brown or dark, it is an indication that this breed has been crossed with some of the Welsh oj- other breeds. 2. The forehead should neither be naiTow nor very broad— the eye prominent. The nostril be- tween the eye and muzzle should be thin, which is particularly the case in the best breeds of the Devon cattle. 3. The horns should be thin, projecting >iorizontally from the head, and turning up at the tips as m the breeds of the Devon, Sussex, and Hereford. 4. The -neck should be neither long nor short, full at the sides and not too deep in the throat, com- mg out from the shoulders nearly level with the chine, with a thin dewlap. 5. Tne top of the plnle bonen should not be too wide, but rising upon a level with the chine and well thrown back, so that there may be no hollovmess behind ; this point gives facility to the walk. From the point of the shoulder to the top of the plate bones should be rather full outside, to admit the ribs to bow. 6. The xhoulder pmnt should lay fiat with the ribs witliout any projection. When the shoulder T-iP^z'"' P^J*^^'^ outward, the beast seldom fattens well about the shoulder vein. 7. Jhe breast should be wide and open, projecting foi-ward. 8. The chine should lie straight, and well covered with flesh. 9. The loin should be flat and wide — the side lying parallel, and nearly as high as tlie chine — almost as wide at the fore as at the hinder part; being an indication of the ribs bowing out, which is desirable. 10. The hip or huckle hones should be wide apart, coming upon a level with the chine, to the first touch or setting on of the tail. 11. The first touch or tip of tfi£ nimp should be tolerably wide, so that the tail drop in a level between the two points. The tail should come out broad, as an indication of a flat chine. 12. The thigh should not be too full outside nor behind, which is always an indication of bully flesh, but the inside or twist should be full. 13. The hock or hough should be flat and rather thin, not coarse and gummy, which indicates coarseness in the animal. 14. The hind leg should be flat and thin. The legs of a medium length, and the hock or hough rather turning out. 15. 7%e feet or claws not too broad. 16. The flank should be full and heavy when the animal is fat, indicative of being fat inside. 17. The belly should not drop below the breast, but in a horizontal line with it. 18. The brisket. 19. The shoulder should be rather flat, not projecting. 20. The foreleg should be also flat and upright, but not fleshy. 21. The round or pot-hone should not project, but lie flat with the outside of tlie thigh. 22. The under jaw. — The jaws should be rather wide, particularly for beasts intended for ■work- ing, as it affords them greater liberty to breathe. 23. The chap should be fine, indicating a disposition to feed. 24. The ribs should spring nearly horizontally from the chine, the sides round forming a circle ; in which case the animal will never drop in the belly, and will lay its meat on the prime parts. The great objection to the Sussex breed of cattle is that they are too sharp in the chine, and the ribs too flat. When this is the case, the animal will always drop in the belly, and seldom lay its meat on the prime joints. Remarks on Breeds. We have thus briefly treated of some of the many breeds of cattle considered val- uable as dairy stock in Britain ; but we pretend not to give any decided opinion as to w^hich is best. The merits of each kind have been vigorously contested by their respective advocates, and it would be extremely difficult to decide between them. Upon the form and qualifications of a perfect Cow, it ought to be observed, that whatever breed is selected, there is a wide difference between the form of one meant for fattening and that intended for the dairy. The first should resemble the Ox as nearly as possible ; while the latter should be long and thin on the head, with a brisk, quiet eye, lank in the neck, narrow across the shoulders, but broad at the haunches ; and there should be no tendency to become fat. The ud- der should be large and full looking, but not protruding too far behind ; the teats all pointing out and downward, equal in size and rather long and tapering ; all corresponding with the signs or escutcheons as given in this book. A Cow with a high back-bone, large head, small udder, and showing an inclination to become fat, will be found to be a bad milker. This description applies to all breeds ; and of course the diflference between a Cow for fattening and one for yielding milk will be comparative. Mr. Aiton mentions the following as the most important qualities of the Dairy Cow : — " Tameness and docility of temper greatly enhance its value. One that is quiet and contented feeds at ease, does not break over fences, or hurt herself or other cattle, will always yield more milk than than those who are of a turbu- lent disposition. To render them docile, they ought to be gently treated, fre- quently handled when young, and never struck or frightened. Some degree of hardiness, however, a sound constitution, and a moderate degree of life and spir- its, are qualities to be wished for in a milch Cow, and what those of Ayrshire generally possess. Some have thought that a Cow living on a small quantity of food was a valuable quality, but that will depend upon the quantity of milk giv- en by the Cow that eats little compared with those that eat much. If the Cow that eats little gives as much milk as the one that eats more, it certainly is a val- uable quality ; but of this I entertain doubts, which forty years' experience and observation have served to confirm. Speculative writers affirm that some Cows ' will fatten as well, and yield as much milk, when fed on coarse as others will do I on rich food. Cows that have been reared and fed on coarse pasture will yield I some milk of a good quality, and from which the best butter may be extracted ; [ while a Cow that has been reared and fed on much better pasture, would, if turn- . ed on that which is bad, give scarcely any milk. With persons living in towns I and villages, and keeping but a single Cow, with opportunity of grazing on the THE COW AND THE DAIRY. 13 commons, and depending mainly on them for food, a good rule is to get their Cow, not over the middle size ; and from a poorer district of country. If she comes from rich, fertile pastures, she will fall off in her milk, below the quantity which he was assured she had been accustomed to give, and thus disappoint him. If from a poorer district, with the addition of the " slop" from the house and kitch- | en, and the external signs here laid doivn, she will be sure to improve. But if a ( Cow that has been accustomed to feed on bad pasture, be put on that which is ( better, she will jrreatly increase in milk, and fatten much faster. If two Cows | of the same age ajd condition, and which have been reared and fed on food of , equal quality, are put, the one on bad food, and the other on that which is good, i the latter will yield four times the milk, and fatten four times faster than the for- mer. A Cow need not always be fed on green clover, cabbages, and cauliflower ; but she will neither fatten nor yield milk if she gets no better fare than rushes, bent, and sage grass." A writer in the " Farmer's Magazine," a few years ago, presented the follow- ing doggrel lines, as combining what are popularly considered the good pomts of a Cow, such as is common among the Short-Horned breed of Yorkshire : — •' She 's long in her face, she's fine in her horn, She '11 quickly get fat without cake or corn ; She 's clean in her jaws, and full in her chine. She 's heavy iu flank, and wide in her loin. She 's broad in her ribs, and long in her nimp, A straight and flat back, without e 'er a hump ; She 's wide in her hips, and calm in her eyes. She 's fine in her shoulders, and thin in her thighs. She 's light in her neck, and small in her tail. She 's wide in her breast, and good at the pail, She's fine m her bone, and silky of skin — She 's a grazier's without, and a butcher's within. " To ensure the perpetuation of valuable qualities in Cows, it is necessary to breed from good Bulls of a similar variety to the Cows. The heifer or young Cow, if properly pastured, should begin to breed at two years, or not beyond two and a half years old. The Cow is at her prime at from four to six years, and de- clines into old age at ten or eleven years, when it is customary to fatten her for market. Dairymen, in selecting Cows, prefer those which have had their third or fourth calf when they have attained their fifth or sixth year. The Bull is in his prime at three years, and should not be used after eight or nine years old. GENERAL MANAGEMENT OP COWS. Calvirig. The Cow goes with young nine calendar months, or 270 days but this length of time is liable to variation, from the effect of circumstances. A calf is most likely to survive and be healthy which has gone exactly the nine months. Cows come into season at different periods of the year, in which state they remain for a few days, after which the affection ceases, but it afterward returns in three or four weeks. The farmer watches these periods, and permits the company of the Bull at such a lime as will produce the young at a time of the year when grass is plentiful for the nourishment of the mother. This should be an advanced pe- riod of Spring, for the Cow will require nourishing diet some time before she drops her calf as well as afterward. A Cow may be kept in milk up to the time of her calving, by daily taking a quantity from her ; but this is most injurious to the fostus, [that depends on the external signs — see the Co7v Book .'] and the excitement of the new upon the old milk is apt to produce local inflammation. In towns, where dairymen care no- thing for the calf, and must have milk at all risks, Cows are often maltreated by being milked to the last ; but no one who conducts a dairy on proper principles will be guilty of this inhumanity. The best plan is to allow the Cow to go grad- ually dry, and not milk her at all for six or eight weeks before calving. This will keep her in a reasonably good condition, and save extra food, which it is not advantageous to give on a luxuriant scale, because high feeding at this period may induce inflammation and fever at calving. No animal is so liable to abortion as the Cow ; it takes place at uncertain pe- INTRODUCTORY REMARKS riods during the pregnancy : sometimes it occurs from fright, teazing by other cattle in the field, or over-high condition : hut also not unfrequently from some bad habit acquired by the animal. It has been found that the habit is infectious ; and when once it has got among a parcel of Cows, it can be banished only with the greatest difficulty." In all cases the aborted foetus should be buried deep and far from the Cow pasture ; the Cow physiced, and its parts washed with chlo- ride of lime ; the Cow-house thoroughly lime-washed and otherwise purified ; and lastly, the Cow fattened and sent to market. If in a state of health, no difficulty will occur at the parturition : but should the case be otherwise, we prefer leaving the Cow-keeper to ask assistance from a person of practical skill, or veterinary surgeon, than to ofi'er any speculative ad- vices on the subject. With respect to the treatment after calving, we beg to quote the following directions from the volume on Cattle, " Library of Useful Knowledge:" — " Parturition having been accomplished, the Cow should be left quietly with the calf; the licking and cleaning of which, and the eating of the placenta, if it is soon discharged, will employ and amuse her. It is a cruel thing to separate the mother from the young so soon ; the Cow will pine, and will be deprived of that medicine which Nature designed for her in the moisture which hangs about the calf, and even in the placenta itself: and the calf will lose that gende friction and motion which help to give it the immediate use of all its limbs, and which, in the language of Mr. Berry, ' increases the languid circula- tion of the blood, and produces a genial warmth in the half-exhausted and chil- led little animal.' A warm mash should be put before her, and warm gruel, or water from which some of the coldness has been taken oflT. Two or three hours afterward, it Avill be prudent to give an aperient drink, consisting of a pound of Epsom salts and two drachms of ginger. This may tend to prevent milk fever and garget in the udder. Attention should likewise be paid to the state of the udder. If the teats are sore, and the bag generally hard and tender, she should be gently but carefully milked three or four times every da\\ The natural and the effectual preventive of this, however, is to let the calf suck her at least three times in the day, if it is tied up in the Cow-house, or to run with her in the pas- ture, and take the teat when it pleases. The tendency to inflammation of the ud- der is much diminished by the calf frequently sucking ; or should the Coav be fe- verish, nothing soothes or quiets her so much as the presence of the little one." The Calf. The Calf, when first dropped, is generally cleansed by the tongue of its dam from the slimy matter which always adheres to the skin of the animal. Some- times it happens that the Cow will not at first recognize her offspring ; but upon a small quantity of salt being strown over it, to which all neat cattle are particu- larly partial, she commences the motherly duties by licking the skin. The first milk appears to be calculated to nourish the Calf, which it should be allowed to suck plentifully before the Cow is milked. It is the practice with some, as soon as the Calf has sucked as much as it pleases, to milk the remainder so as to cleanly drain the udder, and give it to the Cow as nourishment. The treatment of Calves in rearing varies materially in different counties, and even in districts. In Sussex, England, the Calf is by many not allowed to take all the milk of the Cow, but is shut up from her in the morning and evening, and a small quantity of bran or ground oats given in a trough, and not suffered to suck till the maid comes to milking, when she milks two speens, while the Calf sucks the other two ; after which, when the girl has got all the milk she can, the Calf is left with the Cow a short time, to draw the udder as clean as possible ; and if there be any lumps occasioned by the pores being stopped, through which the milk flows to the speens, the Calf, by sucking, will disperse them better than by any other means. Cows are frequently injured in their milk by not having their udders thoroughly cleansed for the first fortnight or three weeks after calving. — When the Calf is about a month old, it is suffered to run with the Cow in the day, and kept from her in the night. A portion of the milk is taken from the Cow, and the remainder is left for the Calf, which is again permitted to remain with her during the day : this practice is followed by some till the Calf is weaned. Some let the Calves go with the Cows when three or four weeks old, at which time the Cow has not a greater supply than sufficient for the Calf alone ; after which it is allowed to rnn with the Cow till about lAvelve weeks, when it is weaned, and put in a confined place out of sight and hearing, to prevent the Cow being made uneasy from hearing her Calf The Calf is then fed on cut grass, clover, or other green food, with hay and bran, till such time as it forgets its dam. It should then be turned out upon good pasture ; for, unless the Calf be well fed at an early age, it will become stinted in its growth, and, when arrived at maturity, will not fatten so readily as if proper attention had been paid to it while young. In many dairy districts, it has been found desirable to deprive the Calf of the greater portion of milk : which has been accomplished by its being taught to drink skimmed milk in a lukewarm state, by the following means: — When the animal has fasted two or three hours, the first and second fuigers of the right hand are presented to its mouth ; of these it readily lakes hold, sucking ver)' eagerly ; in the mean time, a vessel of lukewarm milk is placed and supported bv the left hand under the Calf's mouth : and, while it is sucking, the right hand is gradu- ally sunk a little way into the milk, so that it may draw in a sufficient quantity without stopping the nostrils. Should, however, either from accident or from too sudden precipitation of the hand into the milk, the Calf let go its hold, the at- tempt must be repeatedly renewed till crowned with success. For the space of three or four weeks, they are usually fed with lukewarm milk and water. A small quantity of hay, ground oats or bran, and sometimes oil-cake, is then placed within their reach, which induces them to eat. Toward the end of Mav they arc turned out to grass, being taken in for a few nights. Avhen thev have tepid milk and water given them ; which is usually continued, though graduallv, in smaller proportions during the last month, till they are able to feed themselves, when they totally disregard it. It is then advisable to turn them into pastures where the grass is short and sweet. Many attempts have been made to rear Calves by artificial means, which by some is said to have answered very well, where the animal has been confined and shut up in the dark ; this practice has been proved to be injurious, and espe- cially if the Calves are intended for stock. We certainly have no practice which can answer so well as that where the laws of Nature are strictly attended to, and the Calf is supplied with nourishment such as Mature dictates. The greatest attention in fattening Calves should be paid to cleanliness, with- out which neither will the Calf fatten quickly, nor when fat be of good color ; much risk will also follow'iu losina: the Calf from fever, or from scouring. Chalk should be always before them to lick, to counteract the acidity always foimd in great abundance in the stomach of the Calf when feeding on milk. It is advisable in fattening Calves to keep them quiet, and to allow them to suck the Cow nisrht and morning, taking the last of the milk, which is considered to be the most rich and nourishing. By this treatment the Calf will gradually become sufficientlv fat in seven or eight weeks ; and, when so, it is no advantage to keep it a day longer — as small veal, if fat, is preferable to large. It is by some a practice to bleed Calves weekly, after they are four or five weeks old, and always a short time before they are killed — by which course the veal is rendered whiter. As castrating Calves is an operation which ought not to be performed but by skillful practitioners, we shall refrain from giving any directions — recommending the operation to be performed at the age of eight or ten weeks, as at that age the danger is considerably lessened. The animals should be kept quiet and warm after the operation ; and if, on the following day, the scrotum should be much swollen and inflamed, the wound may be opened, and the coagulated blood re- moved. Whether calves are kept for veal or for stock, they are begun to be fed in the same manner, by sucking milk from a dish. As they naturally seek for the teat when their nose is put to the dish, the fin::ers of the attendant may be put into their mouth when in the milk, and this will set them going in the art of artifi- cial sucking. " The milk " (says the author of " Clerical Economics,") " should be given to them sparingly at first, to render their appetite m.ore keen, and pre- vent them from loathing at their food. For the first two weeks they should be fed on the milk first drawn from the Cow, locally termed the forebroads, which abounds with serum ; and as they grow up, the quantity of milk is gradually in^ creased to as much as the calves can be made to drink. After the first two or three weeks, by all means give them plenty of milk, warm from their mother; and let it be that which is last drawn from the Cow, locally termed aflerings, which are much richer. Keep abundance of dry litter under them. Have them in a place that is well aired, and of a uniform temperature, neither too hot nor too cold ; let the apartment be quite dark, excepting when the door is opened to give them food. If they enjoy the light, they become too sportive, and will not fatten. Take care that they are fastened to the wall, in such a way, by " swivels," that they cannot hang themselves. Never let them make their escape at the door, or, by their running and jumping, they will do more injury to themselves in three minutes than a week's feeding will make up. Don't keep them till they become too old, because, when they begin to grow to the bone, they require more milk than the manse can generally produce ; and whenever they cease to advance in the fattening process, tliey begin to recede, and the milk for a week or two is lost. They should be kept from four to seven weeks, according as milk may be abund- ant and rich. If a calf be kept long, during the last two or three weeks, it will require the richest part of the milk of at least two or three Cows to bring it to the highest pitch of fatness. When the milk begins to fall short of the calfs ap- petite, some mix eggs and others peas-meal into their food ; others try infusions of hay, oil-cake, and linseed ; but none of these additions are approved of by those who feed calves to the greatest perfection. Meal is understood to darken the flesh, web, and lights of the animal ; but sago has of late years been almost, from the first two or three weeks, boiled and mixed in its liquid state with the milk, and to great advantage. Begin with a saucerful of it or so, and gradually in- crease the quantity. Calves are very fond of chalk, and they also feel the want of salt. Cow-House — Cleaning. The Cow-house should be airy, and well ventilated ; of moderate temperature, and kept very clean. The stalls for the Cows should be paved with smooth stones, slope gently toward the foot, where there should be a clear run of a gut- ter to carry ofF the urine to a pit outside. The stalls must be daily scraped and swept, and all refuse carried out to the dung-heap. In general, far too little litter is allowed. The Cow should have plenty of straw bedding, kept in a cleanly con- dition ; and this, when soiled, is to be mixed with the dung for manure. The only fastening for the Cow should be a chain to go round the neck, with the oth- er end round an upright post, but easily movable up and down, and allowing room for the animal shifting its position. The feeding manger or stone trough is on the ground, and ought to be kept free of all impurities ; for though the Cow is not so nice as the horse, it has a disinclination for food not fresh and cleanly. Except in dairies of a high order, it is customary to keep Cows in a shamefully unclean condition. The floor of their habitation is filthy, the walls ragged and full of vermin, and the hides of the animals dusty or barkened with dirt. Per- sons who keep Cows are not aware of the loss they incur from allowing them to live in this uncleanly state. Some people seem to think that they do quite enough for their Cows if they give them food and shelter ; but besides this, they require to be kept very cleanly, though seldom indulged in that luxury. The Cow should be curried daily like the Horse ; its hide should be freed from all impuri- ties, and relieved from every thing that causes uneasiness. When you see a Cow rubbing itself against a post, you may depend on it that the animal is ill kept, and requires a good scrubbing. Irritation of the skin from impurities also causes them to lick themselves, a habit which is injurious, for the hairs taken into the stomach form a compact round mass, which may destroy the animal. If well curried, any danger from this catastrophe is avoided, the health is generally im- proved, and this improves the quality of the milk, besides increasing the quan- tity. A cottager might easily make two or three shillings more of his Cow weekly by attention to this point ; and if he at the same time took pains to pre- serve all the liquid refuse of the cow-house, he might double that amount. How strange to reflect that many decent and well-meaning, but ignorant and rather lazily-disposed people, are suffering a loss of four or five shillings weekly from no other cause than this ! It is long, however, before old habits are eradicated, and new and better ones introduced. Feeding. The Cow requires to be supplied with an abundance of food, not to make her fat, which is not desirable, but to keep up a regular secretion of milk in the sys- tem. The feeding must be regular, from early morning to night, and pure wate) must also be otTered at proper intervals, if the Cow has not the liberty of going to the water herself Regarding the nature of the food of Cows, although soilmg, or artificial feed- ing in the house, is at all times economical, there can be no doubt that the best milk and butter are produced by Cows fed on natural pasture ; and, although the quantity of milk is not so great, yet the butter has a sweet taste, never to be dis- covered in the produce of soiled Cows. It was formerly the case in Scotland, and the practice is still continued in some parts, to put the Cows out to grass in sprmg in such an emaciated state that a considerable part of the best season was gone before they yielded the quantity of milk they would otherwise have done. On well-enclosed farms, it is the custom of many to keep their Cows out both night and day, from May till the end of October, so long as a full bite can be ob- tained ; and some bring them into the house twice a day to be milked. Soiling, or feeding entirely in the house or court-yard, is but seldom practiced, except by some farmers in arable districts. Although complete soiling is only occasionally resorted to, yet a considerable quantity of rich green food is served out to the dairy stock in their stalls at night, and in the heat of the day, by such farmers as bring their Cows into the house at these times. This mode of feeding is more especially followed when the pasture begins to fail ; the second crops of clover and tares, cabbages, coleworts, and other garden produce, are all given to the Cows in the house at this period. It is upon this system that the whole perfec- tion of the Flemish husbandry is founded ; and it could be put in practice, with the most beneficial results, in many other countries. In Holland, the Cows, when fed in the house, have their drink of water invariably mixed with oil-cake, rye, or oat-meal. Dairy Cows are allowed to be much injured by being denied a due supply of salt, which is said to improve the quality and increase the quantity of the milk. In the best managed dairies in Scotland, when the Cows are taken in for the winter, they are never put out to the fields until spring, when the grass has risen so much as to afford a full bite. In the moorish districts, however, they are put out to the fields for some hours every day when the weather will permit. In these districts, the winter food is turnips with marsh meadow hay — occasionally straw and boiled chaff. In the richer districts, turnips and straw are given, and occasionally some clo- ver hay in spring, or when the Cows have calved. Upon this subject nothing need be added, but that the quantity and quality of the milk will be in proportion to the nourishment in the food. White turnips afford a good quantity of milk, but they imparl a very disagreeable taste, which may be removed, however, by steaming or boiling the turnips, or by putting a small quantity of dissolved salt- petre into the milk when new drawn. The quality of the milk depends a great deal on the Cow ; influenced, however, by the food she eats. Linseed, peas and oat-meal produce rich milk ; and a mixture of bran and grains has been recom- mended as food in winter. Brewers' grains are said to produce a large quantity of milk, but very thin — the quality being somewhat similar to that sold in large towns, yielding neither good cream nor butter. It has been found of some importance to feed Cows frequently — three or four times a day in summer, and five or six in winter — and to give them no more at a time than they can eat cleanly. What has been stated regarding the feeding of Cows applies principally to those kept on dairy farms. In establishments for the supplying of large towns with milk, the method of feeding is somewhat different ; there the practice is to feed them chiefly on distillers' wash, brewers' grains, and every sort of liquid stuff that will produce a large quantity of milk, without reference to its quality. The Edinburgh cow-keepers begin to feed with grain, dreg, and bran, mixed to- gether, at five o'clock in the morning ; feed again at one o'clock in the afternoon, and a third time at seven or eight o'clock in the evening ; grass in summer, and turnips and potatoes in winter, being given in the two intervals. The grass is laid upon the straw, in order to impart to it a certain flavor, and make it palata- ble: it is eaten after the grass ; and, in winter, straw or hay is given after the turnips. Part of the turnips and potatoes are boiled, particularly when there is a scarcity of grains. The following is mentioned in the "Farmer's Magazine," as an improved mode of feeding milch Cows, near Farnham, in Surrey :— " Go to the cow-stall at six o'clock in the morning, winter and summer; give each Cow half a bushel of the mangel-wurzel, carrots, turnips, or potatoes, cut ; at seven o'clock, the hour the dairy-maid comes to milk them, give each some hay, and let them feed till they are all milked. If any Cow refuses hay, give her something she will eat — such as grains, carrots, &c. — during the time she is milking, as it is abso- lutehj necessary the Cow should feed while milking. As soon as the woman has finished milking in the morning, turn the Cows into the airing ground, and let there be plenty oi fresh ivater in the troughs; at nine o'clock, give each Cow three gallons of the mixture (as under — to eight gallons of grains, add four gal- lons of bran or pollard) ; when they have eaten that, put some hay into the cribs ; at twelve o'clock, give each three gallons of the mixture as before. If any Cow looks for more, give her another gallon. On the contrary, if she will not eat what you give her, take it out of the manger ; for never at one time let a Cow have more than she will eat up clean. Mind and keep your mangers clean, that they do not get sour. At two o'clock, give each Cow half a bushel of carrots, mangel-wurzel, or turnips ; look the turnips, &c. over well, before you give them to the Cows — as one rotten turnip, &c. will give a bad taste to the milk, and most likely spoil a whole dairy of butter. At four o'clock, put the Cows into the stall to be milked ; feed them on hay as you did at milking-time in the morning, keeping in mind that the Cow, while milking, must feed on something. At six o'clock, give each Cow three gallons of the mixture as before. Rack them up at eight o'clock. Twice in a week, put into each Cow's feed at noon a^quart of malt-dust." Milking. Cows are milked twice or thrice a day, according to circumstances. If twice, morning and night ; if thrice, morning, noon, and night. They should not go too long unmilked, for, independently of the uneasiness to the poor animal, it is se- verely injurious. The act of milking is one which requires great caution ; for, if not carefully and properly done, the quantity of the milk will be diminished, and the quality inferior, the milk which comes last out of the udder being always the richest. — It should, therefore, be thoroughly drawn from the Cows until not a drop more can be obtained, both to ensure a continuance of the usual supply of milk, and al- so to get the richest which the Cows afford. Cows should be soothed by mild usage, especially when young; for to a person whom they dislike, they never give their milk freely. The teats should always be clean washed before milk- ing, and when tender, they ought to be fomented with warm water. The milk- ing and management of the Cow should, in these circumstances, be only entrust- ed to servants of character, on whom the utmost reliance can be placed. In some places, it is a common practice to employ men to milk the Cows, an operation which seems better fitted for females, who are likely to do the work in a more gentle and cleanly manner, which is of essential importance. The writer in the " Farmer's Magazine," above quoted, gives the foUowmg ex- plicit directions to the dairy-maid in regard to milking :— " Go to the Cow-stall at seven o'clock ; take with you cold loater and a sponge, and wash each Cow's udder clean before milking ; dowse the udder well with cold water, winter and summer, as it braces and repels heats. Keep your hands and arms clean. Milk each Cow as dry as you can, morning and evening, and when you have milked each Cow as you suppose dry, begin again with the Cow you first milked, and drip them each ; for the principal reason of Cows failing in their milk is, from negligence in not milking the Cow dry, particularly at the time the calf is taken from the Cow. Suffer no one to milk a Cow but yourself, and have no gossiping in the stall. Every Saturday night give in an exact account of the quantity of milk each Cow has given in the week." THE DAIRY. The dairy should be cool, airy, dry, and free from vermin of all kinds. To pre- vent the intrusion of flies, the windows or ventilators ought to be covered with a fine wire gauze. The floor should be laid with smooth glazed tiles, and also the lower part of the walls : the benches on which the milk pans are to be placed are best when made of stone or slate, and about thirty inches broad. The ceiling should be at least eight feet from the floor, and finished in every respect like that of an ordinary dwelling-house. A slate roof is preferable to one of tile, as it tends to keep the temperature more equable. Cleanliness is of the most essential con- sequence ia dairy management, and, if not strictly looked after, may cause con- siderable loss. It is this which has raised the produce of the dairies of Holland so much in public estimation. Every article in which milk is placed, more es- pecially when made of wood, ought to be washed in boiling water, with a little soda or lime dissolved in it. If milk should happen to sour in any dish, the acid thus generated will injure any which may be afterward put into it ; but if washed in water in which an alkali has been dissolved, the acid will be destroyed. The utensils of a dairy are very numerous. The principal are milk-pails, shal- low coolers for holding the milk, sieves for straining it through after it is taken from the Cow, dishes for skimming the cream, churns for making the butter, scales, weights, &:c. For making cheese, there are likewise ladders, vats, tubs, curd-breakers, and presses ; and various other articles will be required, which it is almost impossible to enumerate. The majority of them are made of wood ; but in some of the best dairies in England and Scotland, it is now the practice to have the coolers made of cast-iron, wood lined with tin in the inside, or glazed earthenware. Maple is the wood generally used in England for the manufacture of these dishes ; both from its lightness, and being easily cut, it can be finished in a neater style. In Holland, the milk-dishes are very commonly made of brass ; and certainly brass or iron is to be preferred to wood, because the dishes made from either of these materials are more durable, and can be easier cleaned. It has been objected to earthenv/are vessels, that, being glazed with lead, the acid of the milk acting upon the glaze forms a very noxious poison. This, however, is scarcely correct ; it would require a much stronger acid than that of milk to decompose the glaze. Zinc pans are now coming into use, and they can be safely recommended for their cool and cleanly qualities, besides being economical. We have seen it stated that cream rises best in zinc pans. Churning is now, in all large dairy establishments, performed by machinery, ■VTorked either by horse or water power. Churns vary in size from ten to fifty, and even one hundred gallons, according to the size of the establishment. Great care should be taken to wash churns thoroughly with boiling water, both imme- diately after they have been used, and before they are again to be put in opera- tion ; and those churns which admit of being easily cleaned are always to be re- commended, even although they should not be so elegant in construction. DAIRY PRODUCE. Milk. Milk consists of three materials blended together — called, in Science, the but- teraceous, lactic, and serous kinds of matter — which can be separated by artificial means, so as to form butter, the milk called buttermilk, and serum or whey. — The whey is little else than water, slightly saline, and is generally the chief in- gredient in the milk. When taken from the Cow, milk should be removed to the dairy or milk-house, and, after bemg sieved, placed in shallow pans, to throw up the butteraceous matter termed cream, which, being lightest, floats on the top. The following observations on milk and its management, made by Dr. Ander- son, are worthy of the consideration of cow-keepers : " Of the milk drawn from any Cow at one time, that part which comes off at the first is always thinner, and of a much worse quality for making butter, than that afterward obtained ; and this richness continues to increase progressively to the very last drop that can be obtained from the udder. '• If milk be put into a dish, and allowed to stand till it throws up cream, the portion of cream rising first to the surface is richer in quality and greater in quan- lity thau that which rises in a second equal space of time ; and the cream which rises in the second interval of time is greater in quantity and richer in quality ] than that which rises in a third equal space of time ; that of the third is greater | than that of the fourth, and so of the rest ; the cream that rises continuing pro- i gressively to decrease in quantity, and to decline in quality, so long as any rises ' lo the surface. i Thick milk always throws up a much smaller proportion of the cream which ' it actually contains than milk that is thinner ; but the cream is of a richer qual- [ ity ; and, if water be added to that thick milk, it will afford a considerably great- , er quantity of cream, and consequently more butter, than it would have done if allowed to remain pure ; but its quality is, at the same time, greatly debased. Milk which is put into a bucket or other proper vessel, and carried in it to a considerable distance, so as to be much agitated, and in part cooled, before it be put into the milk-pans to settle for cream, never throws up so much or so rich cream as if the same milk had been put into the milk-pans directly after it was milked. From these fundamental facts, the reflecting dairyist will derive many im- portant practical rules. Some of these we shall enumerate, and leave the rest to be discovered. Cows should be milked as near the dairy as possible, in order to prevent the necessity of carrying and cooling the milk before it is put into the creaming dishes. Every Cow's milk should be kept separate till the peculiar properties of each are so well known as to admit of their being classed, when those that are most nearly allied may be mixed together. When it is intended to make butter of a very fine quality, reject entirely the milk of all those Cows which yield cream of a bad quality, and also keep the milk that is first drawn from the Cow at each milking entirely separate from that which is last obtained, as the quality of the butter must otherwise be greatly debased, without materi- ally augmenting its quantity. For the same purpose,' take only the cream that is first separated from the first drawn milk. Butter of the very best quality can only be economically made in those dairies where cheese is also made ; because in them the best part of each Cow's milk can be set apart for throwing up cream -the best part of this cream can be taken in order to be made into butter — and the remainder or all the rest of the milk and cream of the dairy can be turned in- to cheese. The sponianeous separation of cream, and the production of butter, are never eff'ected but in consequence of the production of acid in the milk. — Hence it is that, where the whole milk is set apart for the separation of cream, and the whole of the cream is separated, the milk must necessarily have turned sour before it is made into cheese ; and no very excellent cheese can be made from milk which has once attained that state." We now pass on to a consideration of the most valuable ingredient in the dairy produce — Butter. Butter is made of cream, freed from its milky and serous properties. This is effected by churning. Some imagine that no butter can be good except such as is made from fresh cream ; but this is a mistake, as cream requires to have a lit- tle acidity before the butter will form. The length of time which the cream should stand before churning has never been clearly ascertained ; from three to seven days, however, may be considered as the proper period. A more import- ant matter than the length of time which cream requires to stand, is the degree of temperature at which the cream will turn into butter. This has been ascer- tained from experiment to be from 45 to 75^^ of Fahrenheit. In Holland, when the cream is too cold, hot water is put into the chum to raise the temperature to 70 or 75°. The best quality of butter is obtained at a temperature of 51° accord- ing to experiments performed by Mr. Pooler ; and the greatest quantity at a tem- perature of 56°. During the process of churning, the agitation will increase the heat to about five degrees more than it was when the cream was put into the churn. Mr. Pooler is of opinion, that the greater quantity of butter is obtained by the increased heat causing more milk to remain among the butter ; and this, of course, must decrease its quality. In some of the dairies in the neighborhood of Edinburgh, and in all those near Glasgow, the butter is made by churning the cream and the milk together. This THE COW AND THE DAIRY. 21 is done in order to obtain the buttermilk, the demand for which is always great in large cities. When the milk and cream are to be churned together, the milk is kept in the coolers for from twelve to twenty-four hours, and then poured into a milk-tub. It remains here until required for churning ; and will, during this time, have coagulated. If a certain quantity of milk is put into the milk-tub, and has coagulated before any more has creamed, the coagulated milk must in no way be disturbed, or, if the two quantities are mixed together, too much ferment- ation may be the consequence. The milk is not churned till it has become acid; and when once coagulation has taken place, it should be churned as early as con- venient. If the milk has not fermented before churning, the buttermilk will keep for a much longer time, will have an agreeable taste, and will bear to be mixed with a little water. When the milk has fermented before being churned, the buttermilk will never be so good, nor will it keep for such a length of time as the former. The operation of churning, whether it be of cream alone, or cream and milk, is performed in the same manner. The milk requires more time than cream to complete the process, from two to three hours being considered necessary, while cream alone may be effectually churned in an hour and a half It is ne- cessary that the operation should be slow in warm weather ; for if done too has- tily, the butter will be soft and white. If the cream is at too high a tempera- ture, the churn should be cooled with cold spring water, to reduce it to the proper degree of heat. In winter, again, the operation of churning should be done as quickly as possible, the action being regular ; and the churn should be warmed, to raise the temperature of the milk or cream. The air which is generated in the churn should be allowed to escape, or it will impede the process by the froth which it creates. After the churning is performed, the butter should be washed in cold spring water, with a little salt in it, two or three times, to extract all the milk which may be lodging about the mass. It is said by some that the butter retains its sweetness much longer when no water is used ; and others affirm that the wash- ing improves the flavor. The extraction of the milk from butter will reduce its weight ; but it appears from the experiments of Mr. Pooler upon the tempera- ture of the cream, that the less milk which is in the butter its quality is propor- tionably improved. Kneading and beating the butter too much render it tough and gluey. After the milk has been carefully extracted, if the butter is to be salted, it should be mixed with the finest salt, in the proportion of ten ounces to fourteen pounds, more or less, according to the time the butter is to be preserved. The butter and salt should be well mixed together with the hand ; and in Ire- land it is customary to add a little saltpetre. A compound of one part of sugar, one part nitre and two parts of the best Spanish salt, finely powdered together, has been highly recommended for preserving butter. It is used in the proportion of one ounce to the pound ; and it is said to give a flavor to the butter which no other kind ever acquires. For making butter casks or kegs the wood of trees containing no acid is recom- mended. When wood contains acid it acts powerfully upon the salt in the but- ter, converting it into brine. Any wood will answer if boiled for a few hours, for by this process the pyrolignous acid will be entirely taken out. In salting, the butter should never be put into the firkins in layers ; but the surface should be left every day rough and broken, so as to unite better with that of the succeeding churning. The quality may likewise be better preserved by covering it over with a clean linen cloth dipped in pickle, and placing it in a cool situation. Buttermilk. This is the liquid which remains in the churn after removing the butter. If skimmed milk has been employed for churning, the buttermilk is thin, poor, and easily sours; but if from the churning of the entire milk, the buttermilk is more thick and rich, and is considered by many a delicious beverage. Good buttermilk is at all events exceedingly wholesome and nutritious. In Ireland it is largely used at meals with potatoes ; in Scotland it is more frequently employed as a relish with oat-meal porridge ; and for this purpose large quantities are brought to Edinb"urgh, Glasgow and other towns, from the adjoining rural districts. In 22 INTRODUCTORY REMARKS England, the buttermilk of farmers is usually employed in feeding pigs. In New- York it is always found for sale at the markets at from two to three cents per quart. Devonshire Clouted Cream. This is a preparation of the rich milk of Devonshire, and may be said to be a kind of half-formed butter, such is the solidness of its consistency. In Van- couver's " Survey of Devonshire," the following is described as the mode of pre- paring this delicious article :— " The milk is put into tin or earthen pans, holding about^ten or twelve quarts each. The evening's meal is placed the following mornino-, and the morning's milk is placed in the afternoon, upon a broad iron plate heated by a small furnace, or otherwise over stoves, where exposed to a gentle fire, they remain until after the whole body of cream is supposed to have formed upon the surface ; which being gently removed by the edge of a spoon or ladle, small air-bubbles will begin to rise, that denote the approach of a boiling heat, when the pans must be removed from off the heated plate or stoves. The cream remains upon the milk in this state until quite cold, when it may be removed into a churn, or, as is more frequently the case, into an open vessel, and then moved by the hand with a stick about a foot long, at the end of which is fixed a sort of peel from four to six inches in diameter, and with which about twelve pounds of butter may be separated from the buttermilk at a time — the butter in both cases being found to separate much more freely, and sooner to coagulate into a mass, than in the ordinary way, when churned from raw cream that may have been several days in gathering ; and at the same time will answer a more valua- ble purpose in preserving, which should be first salted in the usual way, then placed in convenient-sized egg-shaped earthen crocks, and always kept covered with a pickle, made strong enough to float and buoy up about half out of the brine a new-laid egg. Tills cream, before churning, is the celebrated clouted cream of Devon." Cheese. Cheese may be made from cream alone, or from the whole milk ; the object in either case being in the first place to separate the serum from the other mate- rials. This is effected by curding the cream or milk, by the infusion of an acid, the refuse being tho serum or whey, which is of scarcely any value. [For a very valuable Treatise on the best mode of manufacturing Cheese, see Farmers' Li- brary AND Monthly Journal of Agriculture, Vol. 1. pp. 137 — 150.] LONDON dairy MANAGEMENT. The quantity of fresh milk annually consumed in the British metropolis was lately calculated to be 39,420,000 quarts, costing £985,500, and being the pro- duce of 12,000 Cows, kept principally in large dairy establishments in all parts of the environs. The milk is generally of the best kind when drawn from the animals ; but, between the dairy" and the consumer, it passes through several hands, each of whom takes a profit upon it, and increases the quantity of salable liquid by large infusions of water, chalk, &c. In the condition it usually reaches the public, it is shamefully adulterated. The charge of deteriorating the quality of the article is seldom made upon the cow-keepers, whose establishments are, for the most part, models of good management. As it may be interesting to our readers to have some account of these large dairies, we present the following par- ticulars : The two largest dany establishments are those of Mr. Flight (kno\vn as Lay- ) cock's dairy) and of Messrs. Rhodes. Flight's is one of the curiosities of Lon- '• don ; it covers fourteen acres of ground, surrounded by a high wall, and including buildings for the different purposes required. In the cow-house there are up- ward of 400 Cows, the whole of which are fed in stalls. The food is very prop- erly varied ; at one time they have mangel-wurzel ; then they have turnips, car- rots, cabbages, and clover ; and, when fattening for market, they are fed on oil- cake and other article.-. All are curried daily. Adjoining the cow-house is a hospital for unwell Cows, or Cows which are calving. The milk-house is kept beautifully clean, being scoured daily with hot water. With respect to Fihodes's dairy, which is situated at Islington, Mr. Loudon, in his "Encyclopaedia of Agriculture," has condensed the following description of its extent and mode of management from various publications : " The number of Cows kept by the present Messrs. Rhodes exceeds, on an ave- rage of the year, four hundred : at one lime these individuals are said to have had upward of a thousand Cows in their dilferent establishments. The surface on which the buildings are placed is a slope of two or three acres, facing the east ; and its inclination is about one inch in six feet. The sheds run in the di- rection of the slope — as well for the natural drainage of the gutters, and the more easily scraping, sweeping, and wheeling out of the manure, as for supplying wa- ter for drinking to small cast-iron troughs, which are fixed in the wall's, at the heads of the cattle, in such a manner as that the one trough may be supplied from the other throughout the whole length of the shed. The sheds are twenty- four feet wide ; the side walls about eight feet high ; the roof of tiles, with rising shutters for ventilation, and with panes of glass, glazed into cast-iron skeleton tiles, for light. The floor is nearly flat, with a gutter along the center ; and a row of slalls, each seven feet and a half wide, and adapted for two Cows, runs along the sides. The Cows are fastened by chains and rings, which rings run on upright iron rods, in the corners of the stalls — the common mode being departed from only in having iron rods instead of wooden posts. A trough or manger, formed of stone, slate, or cement, of the ordinary size of those used for horses, and with its upper surface about eighteen inches from the ground, is fixed at the head of each stall. Four sheds are placed parallel and close to each other, and in the party walls are openings, about a foot in breadth and four feet high, oppo- site each Cow. The bottom of these openings is about nine inches higher than the upper surface of the troughs, and is formed by the upper surface of the oue- foot-square cast-iron cisterns, which contain the water for drinking. Each cis- tern serves two Cows, which, of course, are in different sheds, but adjoining and opposite each other. All these troughs are supplied from one large cistern by pipes, in a manner which can be so readily conceived that we shall not stop to offer a description. Each of these troughs has a wooden cover, which is put on during the time the Cows are eating their grains, to prevent their drinking at the same time, and dropping grains in the water. At the upper end, and at one cor- ner of this quadruple range of sheds, is the dairy, which consists of three rooms of about twelve feet square : the outer or measuring room : the middle or scald- ing room, with a fire place and a boiler ; and the inner or milk and butter-room, separated by a passage from the last. At the lower end of the range is a square yard, surrounded by sheds — one for fattening the Cows when they have ceased to give milk, and the others for store and breeding pigs. The pigs are kept for the purpose of consuming the casual stock of skim milk which occasionally re- mains on hand, owing to the fluctuations in the demand. This milk is kept in a well, walled with brick laid in cement, about six feet in diameter and twelve feet deep. The milk becomes sour there in a very short time, and, as is well known, is found most nourishing to the pigs when given in that state. Breeding swine are found most profitable, the sucking pigs being sold for roasting. Beyond this yard is a deep and wide pit or pond, into which the dung is emptied from a plat- form of boards projecting into it. The only remaining building wanted to com- plete the dairy establishment is a house or pit for containing the exhausted malt (grains), on which the Cows are chiefly fed. Messrs. Rhodes have a building or pit of this description at some distance, where they have a smaller establishment. There are a stack-yard, sheds, and pits for roots, straw, and hay, a place for cut- ting hay into chaff, cart-sheds, stables, a counting-house, and other buildings and places common to all such establishments, which it is not necessary to describe. " The Cows in Rhodes's dairy are purchased newly calved in the cow-market held in Islington every Monday. They are kept as long as they continue to give not less than two gallons of milk a day, and are then fattened on oil-cake, grains, and cut clover hay, for the butcher. The Short-Horned breed is preferred, partly for the usual reason of being more abundant milkers than the Long-Horns, partly because the shortness of their horns allows them to be placed closer together, and partly because this breed is more frequently brought to market than any other. The Ayrshire breed has been tried to the number of 150 at a time, and highly approved of, as affording a very rich cream, as fattening in a very short time when they have left off giving milk, and as producing a beef which sold INTRODUCTORY REMARKS much higher than that of the Short-Horns. The difficulty, however, m procur- ing this breed was found so great that Mr. Rhodes was obliged to leave it off.— The leno-th of time during which a Cow, treated as in this establishment, contin- ues to "-ive milk, varies from six months to the almost incredible period of two years. *We were assured of there being at this inoment several Cows among the 390 which we saw, that had stood in their places even more than two years, and continued to give upward of one gallon of milk daily. " The treatment of the Cows in Rhodes's dairy differs from that in most other establishments. The Cows are never untied during the whole period that they remain in the house. In most other establishments, if not in all, stall-fed Cows or cattle are let out at least once a day to drink ; but these animals have clear water continually before them. Tbey are kept very clean, and the sheds are so remarkably well ventilated, by means of the openings in the roofs, that the air seemed to us purer than that of any cow-house we had ever before examined ; probably from its direct perpendicular entrance through the roof— this, in moder- ate weather, being certainly far preferable to its horizontal entrance through the side walls. " The principal food of the Cows in Rhodes's dairy, as in all the other London establishments, consists of grains— that is, malt after it has been used by the brewer or the distiller. As the brewing seasons are chiefly autumn and spring, a stock of grains is laid in at these seasons sufficient for the rest of the year. — The grains are generally laid in pits, bottomed and lined with brickwork set in cement, from ten to twenty feet deep, about twelve or sixteen feet wide, and of any convenient length. The grains are firmly trodden down by men — the heaps being finished like hayricks, or ridges in which potatoes are laid up for the win- ter, and covered with from six to nine inches of moist earth or mud, to keep out the rain and frost in winter and the heat in summer. As a Cow consumes about a bushel of grains a day, it is easy to calculate the quantity required to be laid in. The grains are warm, smoking, and in a state of fermentation, Avhen put in, and they continue fit for use for several years — becoming somewhat sour, but they are, it is said, as much relished by the Cows as when fresh. It is common to keep grains two or three years ; but in this establishment they have been kept nine years, and found perfectly good. The exclusion of the air almost prevents the increase of the fermentation and consequent decomposition. What is called dis- tillers' wash — which is the remainder, after distillation, of a decoction of ground malt and meal — is also given to Cows, but more frequently to such as are fatten- ing than to those in milk. The present price of brewers' grains is fourpence half- penny per bushel; of distillers' grains, on account of the meal which they con- tain, ninepence a bushel ; of wash, thirty-six gallons for sixpence. " Salt is given to the Cows in Rhodes's dairy at the rate of two ounces each Cow a day. It is mixed with the grains, which are supplied before milking, about three o'clock in the morning ; and in the afternoon, about two o'clock, just before milking. Of green food or roots, portions are supplied alternately with the grains ; and in winter, when tares or green grass cannot be procured, after the turnips, potatoes, or mangel-wurzel have been eaten, a portion of dry hay is given. " The produce of this dairy is almost entirely milk and cream for private fami- lies and for public hospitals and other institutions. A number of the public es- tablishments are supplied directly from the dairy by contract ; but private fami- lies are principally supplied by milk-dealers : these have what are called milk- walks— that is, a certain number of customers, whom they call upon with sup- plies twice a day ; and they are thus enabled to ascertain the average of what their customers consume, and to contract with Messrs. Rhodes for this average. The latter calculate the number of Cows sufficient to give the dealer the supply wanted, and this number the dealer undertakes to milk twice a day — namely, at three o'clock in the morning, and at three in the afternoon. The milk is meas- ured to the dealer, and should he have milked more than his quantity, it remains with the dairyman ; but should the Cows have been deficient in the quantity, it I is made good from the milk of other Cows, milked on account of the contracts of ' the establishment. As the supply of the Cows and the demand of the dealers [ are continually varying, it often happens that considerable quantities of milk re- I main on the dairyman's hands — frequently, we are told, as much as sixty or sev- THE COW AND THE DAIRY. 25 enty gallons a day. This quantity is placed in shallow earthen vessels, to throw- up the cream in the usual manner ; this cream is churned, and the butter sold." The skimmed milk, it is added, as well as the buttermilk, are, as is usual ia English dairies, given to the pigs. NEW-YORK DAIRY MANAGEMENT. In contrast to the above, we here insert some remarks more immediately ap- plicable to the management of the New-York Dairies, from Hartley's Essay on Milk, published in New-York in the year 1842: " The manner of producing milk to supply the inhabitants of cities and other populous places is so contrary to our knowledge of the laws which govern the an- imal economy, that from a bare statement of the facts, any intelligent mind might confidently anticipate the evils which actually result from it. The natural and healthy condition of the Cows appears, for the most part, to be utterly disregard- ed. They are literally crowded together in large numbers in filthy pens, which at once deprives them of adequate exercise and pure air, both of which are indis- pensably essential to their health. Instead of being supplied with food suited to the masticatory and digestive organs of herbivorous and ruminant animals, they are most generally treated as if omnivorous ; and their stomachs are gorged with any description of aliment, however unhealthy, which can be most easily and cheaply procured, and will produce the greatest quantity of milk. Thus, in the vicinities of the cities of New-York and Brooklyn, in America, and indeed wherever grain distilleries abound, either in this country or in Europe, distillery- slop is extensively used.* In London and other places \v\iexehreivers'' grains can be obtained, they are in great requisition for milk-dairies ; while in grape-grow- ing countries, the refuse of the grape is used for the same purpose, and with ef- fects as pernicious as those produced by the dregs of the distillery. Besides these unhealthy aliments, in other cases decayed vegetables, and the sour and putrid offals and remnants of kitchens, are in populous places carefully gathered up as food for milch Cows. As might be expected, the cattle, under this most unnatural management, become diseased, and the lactescent secretions not only partake of the same nature, but are impure, unhealthy, and innutritious. Yet this milk is the chief aliment of children in all places where the population is condensed in great numbers ; it is the nourishment chosen and relied upon to develop the physical powers and impart vigor to the constitution during the most feeble and critical period of human life, when the best possible nourishment is especially necessary in order to counteract the injurious effects of the infected air and deficient exer- cise, which are often inseparable from the conditions of a city life. " So few are the exceptions to these modes of producing and using milk under the circumstances named, that they may be said to be nearly universal, both in this and in most other countries. And when it is recollected that in the United States about one-third of the population live in masses, and in Europe a vastly greater proportion, some adequate idea may be formed of the extent to which the evils consequent upon the use of an essential but an unhealthy article of food, prevail." .... " But slop alone, as food for fattening cattle, is of little value. On such unnat- ural aliment they become diseased and emaciated. Cows plentifully supplied with it, may yield abundance of milk ; but it is notorious that the article thus produced is so defective in the properties essential to good milk, that it cannot be converted into butter or cheese, of course is good for nothing — except to sell. But in country places milk cannot be turned to account in this way for there are no buyers, and as slop is not in request for stock or dairies, if the distiller would find the most advantageous market for it, he must conduct his operations in the vi- cinity of populous places. This, we repeat, is one among other reasons why such localities are desired. He finds it less profitable to fatten swine upon slop, on account of the risk of killing them to his. own detriment, than to have it fed to human beings through the agency of the dairyman." .... " It has been estimated, after careful inquiry, that about ten thousand Cows in the city of New-York and neighborhood, are most inhumanly condemned to sub- sist on the residuum or slush of this grain, after it has undergone a chemical * Distillery-slop is the refuse of grain diifused through water after it has undergone a chemical cliange, the alcohol and farina being extracted by the processes of fermentation and distillation. change, and reeking hot from the distilleries. This slush, moreover, after the ceremony of straining through the organs of sickly Cows, as before stated, and duly colored and diluted and medicated, is sold to the citizens at an annual ex- pense of more than a million dollars. The amount of disease and death conse- quent upon the sale and use of this milk, is doubtless recorded in the books of fi- nal judgment, and will hereafter be revealed. Eut the fact which chiefly con- cerns the public is, that this milk has been, and, it is believed, is now, extensive- ly injurious and fatal to health and life." .... " The Gow is an herbivorous and a ruminating animal ; pasturage, of course, or gramineous matter, is its natural and appropriate aliment. " Reasoning a priori from the physical formation of the Cow, as it is a rumina- ting animal, it were easy to demonstrate that its digestive organs are peculiarly adapted, and were designed by Nature, for solid food : and. consequently, that dis- tillery slop and food of that description is the most unnatural aliment which it can receive into its stomach. " The digestive organs of the ruminant class, such as the Cow and sheep, are more complicated than those of any other animals. In the first place, they have cutting or incisor teeth which are admirably adapted for croppmg grass or pastur- age. The upper external portion of these teeth is convex, rising straight from the gum ; while inward they have a concave surface, gradually diminishing in thickness, and terminating in a sharp edge which is covered with enamel, so as to produce and retain the sharpness necessary for separating herbaceous sub- stances. They have also large molares, or grinding teeth, fitted for comminuting grassy fibres, or food which requires long and difficult mastication, in order that the nourishment may be extracted from it ; and for this purpose we find the enamel, or harder portions of the teeth, distributed over and throughout their texture. Besides this, they have large salivary glands, for the purpose of moist- ening and lubricating the food preparatory to swallowing, and to aid in the sec- ond process of mastication, during which the food is reduced to a pultaceous state ; while, in carnivorous animals, these glands are either wanting, or of a much smaller size." .... " One of the most notorious of the overgrown metropolitan milk-establish- ments, or rather the largest collection of slop-dairies — for there are many propri- etors — is situated in the western suburbs of the city, near the termination, and between Fifteenth and Sixteenth streets, in New-York. The area occupied by the concern includes the greater part of two squares, extending from below the Ninth Avenue to the Hudson River, probably a distance of one thousand feet. — During the winter season, about two thousand Cows are said to be kept on the premises, but in summer the number is considerably reduced. The food of the Cows, of course, is slop, which being drawn off" into large tanks, elevated some ten or fifteen feet, is thence conducted in close, square wooden gutters, and dis- tributed to the different cow-pens, where it is received into triangular troughs, rudely constructed by the junction of tv/o boards. The range of the pens being interrupted by the intersection of the Tenth-avenue, the slop is conveyed by means of a gutter underground to the opposite side of the road, where it is re- ceived into a capacious reservoir, and thence conducted to the pens, which extend to the margin of the river. In the vicinity of Brooklyn there is a similar estab- lishment, which contains about seven hundred Cows ; and in the neighborhood of that city and of New-York there are numerous smaller concerns, where the cat- tle are fed in like manner, by receiving the slop smokmg hot directly from the distilleries. In the far greater number of cases, however, the dairies are too far from the distilleries to be supplied in this way. The slop is therefore carted in vast quantities from the distilleries, in hogsheads, to the smaller milk establish- rnents, which are numerously scattered in the suburbs and neighborhoods of the cities to the distance of several miles.* * Siace the above was written, the author revisited some of the slop-milk manufactories in New-York, Brooklyn. WiUiamsburgh, Bushwick, the WiUlabout, and viciuities, for the purpose of information. He leam(!d that, at some of the establishments in these places, an unusual mortality had recently occurred among the milch Cows. The fact itself was indisputable ; but owing to the unwillingness, not to say inci- vility, of the persons who supposed it was their interest to conceal the tmth, nothing very definite in rela- tion to the nature and extent of the disease was obtained. Some of the distilleries, we observed, had been enlarged, and others were undergoing repairs, which, occasioning a temporary failure of slop, the dair>'men were cartia^ u across the East River from New- York, for the supply of their cattle. The slop concerns and distillenes, though somewhat improved in appearance since public attention had been directed to them THE COW AND THE DAIRY. 27 " The daily average quantity of slop for a Cow is about a barrel of thirty-two gallons. At first we were incredulous as to the amount they learn to consume ; but after many careful inquiries at many dairies, the fact is rendered certain. — Now it is evident that no Cow in health would eat such an enormous quantity of slop. By feeding on this unnatural and stimulating food, they are thrown into a state of disease, and for a short time will feed monstrously, and yield large quan- tities of bad milk." .... " The cow-pens are rude, unsightly wooden buildings, varying from fifty to two hundred feet in length, and about thirty feet in breadth. They are very irregularly arranged, so as to cover the entire groundj excepting narrow avenues between ; and appear to have been temporarily constructed, as the arrival of new dairies required enlargements for their accommodation. It is said they will con- tain about two thousand head of cattle; but this estimate, we would judge, is an exaggeration. The stalls are rented by the proprietor of the distilleries to the ditferent cow owners, at from four to five dollars a year per each head of cattle, while the slop is furnished at nine cents a barrel.* Slop constituting both food and drink, water and hay or other solid or gramineous fodder, supply no part of the wants of these abused animals. The fluid element, indeed, appears not to be in request for purifying purposes. Fountains of pure water, extensive hay- ricks, capacious out-houses, and similar conveniences, which are ordinarily deemed so important for the feeding and watering so large a stock, are here dis- pensed with as unnecessary appendages to a city dairy. " The interior of the pens corresponds with the general bad arrangement and repulsive appearance of the exterior. Most of the cattle stand in rows of from seven to ten across the building, head to head and tail to tail alternately. There is a passage in the rear for cleaning, and another in front which gives access to the heads of the cattle. The floor is gently inclined, but no litter is allowed. — The stalls are three feet wide, with a partition between each, and a ceiling about seven feet high overhead. But the chief and most inexcusable defects are the want of ventilation and cleanliness ; though in the latter respect, since public at- tention has been called to their vile condition, they are somewhat improved. — There appears, however, no contrivance for washing the pens, or by which a circulation of air can be produced. To scent the effluvia, as it is diluted and dif- fused in the surrounding atmosphere, is sufficiently oflensive, and the visitor will instinctively retire in dread of closer proximity. But to survey the premises round about, and merely to look into the pens, will but inadequately convey an idea of the disgusting reality. . . . The astonishment is that animal life, with all its wonderful recuperative energies, and power of accommodation to circum- stances, can exist in so fetid an atmosphere." .... " Such, then, as described, is the barbarous and unnatural treatment of this do- cile, inoffensive and unfortunate animal, that is destined to supply us with nutri- ment, both when living and dead, and which is one of the most valuable gifts of Providence to ungrateful men." .... " Slop-milk is naturally very thin, and of a pale bluish color. In order to dis- werc still spoken of by the inhabitants in the neighborhoods as nuisances of so oflensive a character as to prevent the improvement of property in their vicinity; wliile their present vile condition too truly indicated the nature of the evils they were continuing to uiflict on more distant portions of the community. The most careful inquiries, however, failed to elicit any new information of interest ; but we everywhere re- ceived the fullest contirmation of the facts and principles which are spiead throughout this work. In the course of the tour, we visited a large rum-distilleiy located in the immediate neighborhood of the South P'eriy, Brooklyn. We were not disappointed in failing of admittance into the concern, for it is common to all these establishments, which are battening on the spoils of an injured community, to conceal, as far as possible, their opefalious from the public eye. It was, however, of little consequence, for there were other means ot iufonnation at hand, and much lliat was open to observation. We were informed that from seven Immdred to one thousand bushels of grain are Ao\\y converted into whisky at this distillery, the refuse of which would suffice to slop two thousand Cows; and that about Jtfly head of cattle, and from Jive to seven hundred swine, were fattening on the premises. No milch Cows are there kept ; but we count- ed eighty-seven carts and wagons, containing an aggregate of one hundred and twenty-nine hogsheads, appa- rently waiting for slush, exclusive of numerous others which were going and returning from the premises. The hour of our visit (3 o'clock P.M.) was inopportune to witness the daily delivery of the slop. The great- est activity in the business is from 4 to 8 o'clock morning and evening, during which time an incessant stream of carts is seen issuing from the distillery, laden with slop for the supply of the neighboring dairies. The quantity of milk required for the daily supply of the cities of New- York and Brooklyn, iis near as can be ascertained, is about fifteen thousand gallons, "fhis, at the average price of six cents per quart, amounts to three, thousand seven hundred and fifty dollars per day, or, in round numbers, to fifteen hundred thousand dollars a year. * The price of slop is not uniform, but is varied by the value of grain. It has been as low as 6} cents per barrel 28 INTRODUCTORY REMARKS: guise its bad qualities and render it salable, it is necessary to give it color and consistence. That it is often adulterated is proved by analysis, and the confes- sions of those who froni principle have relinquished the practice. Starch, su^ar, flour, plaster of Paris, chalk, eggs, annatto, etc. are used for this purpose ; such substances being preferred, of course, vi^hich have the strongest affinity for the fluid, and will not readily precipitate.* These adulterations enable the vender to give the milk a proper consistence and a beautiful while color, so as to dilute the wretched slush with about an equal quantity of water, without detection." ) GENERAL MANAGEMENT OF CATTLE I Fattening Cattle for Market. I The stall-feeding or soiling of cattle is considered to possess several advantages I over feeding in the fields. In field-feeding, the animals waste a certain quantity » of pasture by treading and lying upon it, and by dropping their dung—the grass [ which grows on the dung spots being ever after rejected fthe animals also spend , time in seeking for the herbage which suits their fancy, and much is allowed to I go to seed untouched. In stall-feeding, the whole time is devoted to eating and I ruminating, while no food is lost, and the animals are brought to a higher condi- , tion. Another important advantage of soiling is that it uses up the waste straw of a farm as litter, and thus furnishes a plentiful supply of that indispensable ar- ticle, manure, for the fields. Some feeders tie up their cattle to the stall while preparing for market ; but others permit them to roam about on a thick bed of straw in an enclosure in the farm-yard, with a shed to retire to for shelter— the feeding in this case being from racks. Unless for a period during the final pro- cess of fattening, the straw-yard method is reckoned the best for keeping the cat- tle in a healthy state, and consequently for producing beef of the finest kind.— The practice of feeding cattle for a considerable length of time, in darkened , stalls, on oil-cake, carrots, mangel-wurzel, &c. produces, as is well known, a great deposition of fat, and swells the animals to a monstrous size The beef however, of such over-fed cattle is never fine. The fat with which it is loaded easily escapes in cooking, and leaves lean of an inferior quality. The be'^t sio-n "u ^^^^^ ^^ "^ ^^'"^^ marbled, or the fat and lean well mixed, Avhen brou^^ht to the table ; and this is not to be expected from beef fed in an unnatural con- dition. The age at which cattle are fattened depends upon the manner in which thev ' have been reared— upon the properties of the breed in regard to a propensity to ' fatten earlier or later in life— and on the circumstances of their being employed ! m breeding, in labor, for the dairy, or reared solely for the butcher, fn the latter ' case, the most improved breeds are fit for the shambles when about three years ' old, and very few of any large breed are kept more than a year longer. As to I Cows and workmg Oxen, the age of fattening must necessarily be more indefin- < ite ; m most instances, the latter are put up to feed after working three years or ! in the seventh or eighth year of their age. ' ' I Rules for Selecting Cattle. ( In selecting cattle for feeding, their qualities may be in some measure known < by examining the hide, horns, &c. " It is well knmvn that the grazier and the | butcher judge of the aptitude that any animal has to fatten from the touch of the skm. When the hide feels soft and silky, it strongly indicates a tendency in 1 the animal to take on meat ; and it is evident that a fine and soft skin must be Tfl"" ? !u ' """^ "^°''' ^^^^^Y stretched out to receive any extraordinary quantity oi flesh, than a thick or tough one. At the same time thick hides are of great \ importance m various manufactures. Indeed, they are necessary in cold coun- tries where cattle are much exposed to the inclemency of the seasons ; and, in Jebes breeds of Highland cattle, the skin is thick in'proportion to their size! without being so tough as to be prejudicial to their capacity of fattening. It apl * pears, from Columella's description of the best kind of Ox,-that the advantage of THE COW AND THE DAIRY. 29 a soft skin is not a new discovery, but was perfectly well known to the husband- men of ancient Italy." These are the observations of Sir John Sinclair, who adds . the following as a summary of good points to be attended to in choosing cattle: ) " They should be— 1. Of a moderate size, unless where the food is of a nature pe- j culiarly forcing ; 2. Of a shape the most likely to yield profit to the farmer ; 3. Of a docile disposition, without being deficient in spirit ; 4. Hardy, and not liable to disease ; 5. Easily maintained, and on food not of a costly nature ; 6. Arriving soon at maturity ; 7. Producing considerable quantities of milk ; 8. Havmg flesh j of an excellent quality ; 9. Having a tendency to take on fat ; 10. Havmg a valu- < able hide ; and, lastly. Calculated (should it be judged necessary) for working." J It is thought best to begin to break-in Oxen at three years old, and to give them , full work at four. <,- , r n ' With respect to judging of cattle by their horns and teeth, we otter the toUow- < ing observations by Mr. Hickey : ^ • • u i, ' " The ordinary guide for ascertaining the precise age of cattle is the horn, , which is also indicative of the breed ; at three years old (this is laid down as a ' rule) the horns are perfectly smooth, after this a ring appears near the root, and annually afterward a new circle, so that, by adding two years to the first ring, the age' is calculated ; but it has been clearly shown that this is a very uncertain mode^of judging ; ' that the rings are only distinct in the Cow ;' and that ' if a Heifer goes to the Bull when she is two years old, or a little before or after that time, there is an immediate change in the horn, and the first ring appears ; so that a real three-year old would carry the mark of a four-year old.' ' In the Bull they are either not seen until five, or they cannot be traced at all ;' nor in the Ox do they 'appear until he is five years old, and they are often confused ;' besides, ' there is also an instrument called a rasp, which has been said to make many an arm ache a little before a large fair.' Without any delusive intentions, however, an uo-ly set in the horns of young cattle is often remedied by filmg a little off the sides^of the tips opposite to the direction which it is desired that the horns should " Some men have an antipathy to horns altogether, and would even carry their dislike so far as to extirpate thern from the brows of all their cattle ; they can m- duh-e their taste by paring off the tops of the horns when they first break through the*skin. Perhaps it is not generally known that the larger the horn the thinner the skull. . , , 1 u t, 1, i " The ao-e is indicated with unerring certainty by the teeth, to those who have I iudf'ment and experience, until the animal reaches the age of six or seven ; until two^'years old, no teeth are cast ; at that age, two new teeth are cut ; at three, two more are cut ; and, in the two succeeding years, two in each year ; at five, the mouth is said to be full, though not completely so until six, because until that period the two corner teeth (the last in renewal) are not perfectly up. The front or tncisor teeth are those considered, for a full-grown beast has altogether thirty- two teeth." Method of Ascertaining the Weight of Cattle while Living. " This is of the utmost utility for all those who are not experienced judges by the eve • and, by the following directions, the weight can be ascertained within a mere trifle :— Take a string, put it round the beast, standing square, just behind the shoulder-blade : measure on a foot-rule the feet and inches the animal is m circumference-this is called the girth ; then, with the string, measure from the bone of the tail which plumbs the line with the hinder part of the buttock ; direct the line along the back to the fore part of the shoulder-blade ; take the dimen- sions on the foot-rule as before, which is the length, and work the figures in the foUowinc^ manner :— Girth of the bullock, 6 feet 4 inches ; length, 5 feet 3 mches ; which, multiplied together, make 31 square superficial feet ; that again multi- plied by 23 (the number of pounds allowed to each superficial foot of cattle meas- urin thigh, which, beginning at A, encroaches upon the ascending hair, running into I the inner surface of the thigh, to the distance of about six inches. [ Sixth Order. — Cows of this Order yield, during the hight of their flow, nine litres a day, and continue to give milk until four months gone with calf. The escutcheon of this Order has the same figure as that of the Fifth, only it IS more contracted at the points A A. On both thighs there is a growth of de- scending hair (G G), which runs into the inner surface of the thigh, forming a triangle, the sides of which are about four inches and two inches in length. — Below the vulva is the same mark (C) as in the preceding Order. Seventh Order. — Cows of this Order yield, while at the hight of their flow, six litres a day, and continue to give milk until three months gone with calf. In this Order, as is seen in the Drawing, the upper part of the escutcheon is entirely wanting on the right side. On the left side it is well defined, though on a Tery contracted scale, between the points A and B. On the right side, the lower portion of the escutcheon terminates at a point in the line where the two thighs join ; that is to say, in a line with the vulva. To the right of this line, the only trace of the wanting half of the escutcheon, above the point just men- tioned, consists in a few hairs bristling up against each other. In this Order the udder is generally covered with a thin growth of coarse hair. Eighth Order. — Cows of this Order yield, while at the hight of their flow, four litres a day, and continue to give milk until two months gone with calf The escutcheon is the same as that just described, only yet more contracted and imperfect. Here and there, on each side, a few scattering hairs bristle up within the space occupied by the escutcheon in the more perfect Orders. What has been said of the distinctive marks of the several Orders of this Class holds good, whatever may be the size of the Cow, except that the dimensions above given, having reference to tall Cows, are to be proporliona-lly reduced in regard to those of the other two sizes. Respecting the latter, therefore, it is re- quisite to state only their yield and the time during which they continue to give milk. COW OF MEDIUM HIGHT. First Order. — Cows of the First Order of this Size yield, during the hight of their flow, sixteen litres a day ; and, like those of the High Size, they continue to give milk until they are eight months gone with calf— the yield gradually di- minishing from the time they conceive anew. Second Order. — These Cows yield fourteen litres a day, and continue to give milk until seven months gone with calf Third Order. — These Cows yield twelve litres a day, and continue to give milk until six months gone with calf Fourth Order. — These Cows yield ten litres a day, and continue to give milk until five months gone with calf Fifth Order. — These Cows yield eight litres a day, and continue to give milk until four months gone with calf Sixth Order. — These Cows yield five litres a day, and continue to give milk until thrap months gone with calf. Seventh Order. — These Cows yield three litres a day, and continue to give milk until two months gone with calf (905) TREATISE ON MILCH COWS. Eighth Order. — These Cows yield two litres a day, and they continue to give milk only until they have conceived anew. LOW COW. First Order. — Cows of the First Order of this Size yield, while at the hight of their flow, twelve litres a day ; and they continue to give milk until they are eight months gone with calf— the yield gradually diminishing from the time they conceive anew. Second Order. — These Cows yield ten litres a day, and continue to give milk until seven months gone with calf. Third Order. — These Cows yield eight litres a day, and continue to give milk until six months gone with calf. Fourth Order. — These Cows yield six litres a day, and continue to give milk until five months gone with calf. Fifth Order. — These Cows yield four litres a day, and continue to give milk until four months gone with calf Sixth Order. — These Cows yield three litres a day, and continue to give milk until two months gone with calf Seventh Order. — These Cows yield two litres a day, and continue to give milk until one month gone with calf Eighth Order. — These Cows yield one litre a day, and continue to give milk only until they have conceived anew. BASTAKD OF THE FLANDERS COW. Upon entering on the description of these Bastards, I will observe that I shall confine myself to Cows of the High Size ; because, to apply the description to those of the smaller sizes, all that will be requisite is to reduce the dimensions of the marks in proportion to the smallness of the Cow. The Flanders Cow has two varieties of Bastards, (Plate IX, Fig. 1 and 2.) — The first has, within the escutcheon of ascending hair, an oval (J) of downward- growing hair, just below the vulva, and in a line with it, distant therefrom about eight inches. This oval is about four inches long, by about two and a half inches wide ; and the hair within it is invariably of a lighter color than that around. — The larger the oval is, the more rapidly will the Cow lose her milk and go dry upon being got with calf. The smaller it is, the less rapid will be the loss of milk ; but it will not the less certainly take place, in a notable degree, in every Cow that bears this mark. It will be perceived that the Drawing represents the Cow of the First Order only — this being sufficient to make the reader well enough acquainted with the mark to recognize it when it occurs in Cows of the inferior Orders. The Bastard No. 2 may be known by the circumstance that the upward-grow- ing hair which forms the escutcheon, instead of lying smooth and pointing straight upward, bristles up like the beards of an ear of wheat, and projects crosswise over the outline of the escutcheon at the points A A. The more ex- tensive the surface of the escutcheon is, and the finer and smoother the hair growing within it, the more abundant is the yield of milk. When this hair is coarse, long and scanty, it indicates a thin, serous milk. In the Bastards, the skin on the interior of the thighs, up to the vulva, is gen- erally of a reddish color ; it is smooth to the touch, and yields no dandruf. TREATISE ON MILCH COWS. CLASS II. The shape of the escutcheon of this Class is very different from that of the First. The upper part of this escutcheon consists, as is seen in the Drawing, (Plate II.) of a growth of ascending hair, rising vertically, and without any inter- ruption from descending hair, to the vulva. Its resemblance to the list or selvage of a piece of cloth is what suggested the name that I have given to this Class. HIGH COW. First Order. — Cows of this Order yield, during the hight of their flow, eighteen litres a day, and continue to give milk until they are eight months gone with calf. Like those of the First Order of the First Class, they never go dry, if we choose to milk them all the time. The udder is delicate and covered with a fine, downy hair, growing upward. — The escutcheon consists of a growth of ascending hair, commencing between the fore teats, and also on the inner surface of the thighs just above the hock joint. It expands as it extends upward, till it reaches the points A A. Here it is bound- ed by a right line, which runs across the inner side of the thigh, from A A to tke points D D, which are about four inches distant from each other. From these points right lines rise vertically to the vulva, where they terminate, about an inch and a half apart. Above the two hind teats, and nearly in a vertical line v/ith them, are two oval marks (E E), formed by a growth of descending hair, distinguishable by its lus- tre, the size of which is about the same as in the Flanders Cow. In these Cows, also, the skin of the inner surface of the thighs is of a yellowish color. Second Order. — These Cows yield, while at the hight of their flow, sixteen [ litres a day, and continue to give milk until seven and a half months gone with I calf [ The escutcheon is the same as that of the First Order, only the points A A are [ not so high up, and the entire figure is on a rather smaller scale. To the left of the vulva, outside of the escutcheon, is a small streak of ascending hair (E), about two and three-fourths inches long by less than half an inch wide. There is but one oval above the hind teats, on the left side. The entire escutcheon is distin- guishable by the hair within being more glossy than that around it. Third Order. — These Cows yield, while at the hight of their flow, fourteen litres a dav, and they continue to give milk until they are six months gone with calf. The escutcheon differs from the preceding m the following particulars : it is on a smaller scale ; the points A A are nearer to the points D D, and the lines which rise from the latter points meet at the vulva, so as to form an acute angle. On each side of the vulva is a streak of ascending hair (F F,) of the same size as the one in the preceding order ; that on the right beuig, however, sensibly shorter than the one on the left. There is, also, but one of the oval marks (E) above the teats, to the left. Fourth Order. — These Cows yield, while at the hight of their flow, tivelve litres a day, and continue to give milk until they are four and a half months gone with calf. (907) TREATISE ON MILCH COWS. — i tlablc M €:ios0 2. THE SELVAGE COW. Order Ist. Order 2d. Order 6th. Order 6th. TREATISE ON MILCH COWS. The escutcheon is like that of the preceding order, with the difference that the points A A are considerably lower down than the points D D. The two streaks of ascending hair, on the right and left of the vulva, are longer by nearly an inch, and also wider than in the Third Order ; and there is no oval mark above the teats. Fifth Ordee. — These Cows yield, during the hight of their flow, ten litres a day, and continue to give milk until they are three months gone with calf. The escutcheon is on a smaller scale than in the Fourth Order ; the points D D are much nearer together — the distance between them being less than one inch ; the list or selvage, as it rises toward the vulva, takes a turn to the left — its width contracting very much — and runs up, past the lower extremity of the vulva, to the point F. There is but one streak of ascending hair (F) on the right of the vulva, six inches long by an inch and a half wide. Sixth Order. — These Cows yield, while at the hight of their flow, eight litres a day, and continue to give milk until they are two months gone with calf. The escutcheon is yet more contracted than the one last described ; the selvage is very narrow, and terminates in a point, about four inches from its base. There are two streaks of ascending hair, to the right and left of the vulva, of about the same size as the one in the fifth order ; that is to say, six inches long by one and a half in width. Seventh Order.— These Cows yield, during the hight of their flow, six litres « a day, and continue to give milk until they are one month gone with calf. j The escutcheon is still smaller than the last ; the selvage being now nothing j more than a small angular projection of upward growing hair, in the direction of ( the vulva. There are two streaks of ascending hair (F F) on the right and left ^ of the vulva. The one on the left is nearly eight inches long by an inch and a J half wide ; and consists of coarse hair, which, in growing upward, deflects cross- wise toward the outer part of the thigh. The one on the right is of the same width, but only half as long as the other ; it consists of hair growing in the same way. Eighth Order. — These Cows yield, during the hight of their flow, four litres a day, and cease to give milk upon being got with calf The escutcheon is exceedingly small ; the selvage is but a mere projecting point ; there is but one streak at the side of the vulva, on the left ; which is form- ed of a scanty growth of coarse hairs, bristling up and deflecting crosswise. ! The remark made above, in regard to the First Class, I will here repeat with respect to the present and to the remaining six: all that is said of the different orders of the high size, so far as regards their characteristic marks, holds good of the same Orders in the other sizes, except as to the dimensions of the marks, which are to be proportionally reduced. On the subject of the two lower sizea, I shall therefore confine myself to the yield of milk, and the time during which the Cow continues to give milk after conceiving anew. COW OF MEDIUM HIGHT. First Order. — These Cows yield, during the hight of their flow, fourteen litres a day, and continue to give milk until eight months gone with calf Second Order. — These Cows yield thirteen litres a day, and continue to give milk until six and a half months gone with calf. Third Order. — These Cows yield eleven litres a day, and continue to give milk until five months gone with calf. (910) TREATISE ON MILCH COWS. Fourth Order. — These Cows yield ten litres a day, and continue to give milk until four months gone with calf. Fifth Order. — These Cows yield eight litres a day, and continue to give milk mitil three months gone with calf. Sixth Order. — These Cows yield six litres a day, and contmue to give milk until two months gone with calf. Seventh Order. — These Cows yield four litres a day, and continue to give milk until they have conceived anew. Eighth Order. — These Cows yield three litres a day, and go dry upon being impregnated anew. LOW COW. First Order. — These Cows yield, during the hight of their flow, ten litres a day ; and continue to give milk until they are eight months gone with calf. Second Order. — These Cows yield eight litres a day, and continue to give milk until they are six and a half months gone with calf. Third Order. — These Cows yield six litres a day, and continue to give milk until five months gone with calf. Fourth Order. — These Cows yield four litres a day, and continue to give milk until four months gone with calf. Fifth Order. — These Cows yield three litres a day, and continue to give milk until three months gone with calf. Sixth Order. — These Cows yield two litres a day, and continue to give milk until two months gone with calf. Seventh Order. — These Cows also yield two litres a day, but they go dry upon conceiving anew. Eighth Order. — These Cows yield but one litre a day, and cease to give milk upoa conceiving anew. BASTARD OF THE SELVAGE COW The Bastards of this Class, (see Plate IX. Fig. 3) whatever may be their size and the Order to which they belong, are to be known by two patches of ascend- ing hair, (F F) on the right and left of the vulva, distant from it an inch and a quarter to an inch and a half. They are from four to five inches long by about an inch and a half wide. The smaller they are, and the finer the hair within them, the less rapid is the loss of milk which they always indicate. When they consist of coarse hair, and terminate in a point at each end, they indicate that the milk is poor and serous. CLASS III. ®l)e CnrocUnc Cow. I have given this name to the Cows of my Third Class, because their escutch- eon, which is lozenge-shaped, is bounded above by two curved lines; which, commencing to the right and left on the thighs, run up toward the vulva, and meet at a point below it. (See Plate III.) This Class is a very numerous one ; and, in regard to the yield of milk, approx- imates to the First Class. Cows belonging to it, and to every one of its Orders, (911) TREATISE ON MILCH COWS. aabU 3IJ Class 3. THE CURVELINE COW. Order 1st. Order 2d. Order 5th, Order 6th. (912) TREATISE ON MILCH COWS. ^abk IJJ mass 3. THE CURVELINE COW. Order 3d. Order 4th. Order 7th. Order 8th. are found in all breeds. The yield varies according to the Order and the size, just as in the First and Second Classes. HIGH eow. First Order. — Cows of this Size and Order yield, during the hight of their flow, eighteen litres a day, and continue to give milk until they are eight months gone with calf. They exhibit the same delicacy of texture, and the same yellowish color of the skin within the escutcheon, as those of the higher Orders of the foregoing Classes. The escutcheon, in its upper part, is broader than that of the Second Class. It commences between the four teats, and on the inner surface of the thighs above the hock joint. Rising thence, and encroaching upon the outer surface of the thighs to two points, (A A) about midway up, its upper part is bounded by the lines above mentioned ; which, beginning at the points A A, curve outward, and are united, just below the vulva, about an inch or less from it, by another short curved line. (B) The lower part of the escutcheon is bounded by lines on the thighs, curving inward. Above the hind teats, and nearly in a vertical line with them, are two ovals, (E E) formed by hair growing downward, the same as in the higher Orders of the two preceding Classes. Second Order. — These Cows yield, during the hight of their flow, sixteen litres a day, and continue to give milk until they are seven months gone with calf. The escutcheon is the same as that just described, only somewhat contracted in all its parts. There is but one oval (E) above the teats, on the left side. On the left of the vulva, is a streak of ascending hair, (F) about an inch and a half long by less than half an inch in width. Third Order. — These Cows yield, while at the hight of their flow, fourteen litres a day, and continue to give milk until six months gone with calf. The escutcheon is of the same shape as in the preceding Order; contracted, however, in all its parts. The point B is still lower down. To the right and left of the vulva are two streaks of ascending hair, (F F) about four inches long by less than an inch in width. Above the teats, on the left, is one oval (E). FoxTRTH Order. ^These Cows, while at the hight of their flow, yield twelve litres a day, and continue to give milk until they are four months gone with calf. The escutcheon is still the same in shape, but on a yet smaller scale through- out ; its upper extremity at a greater distance, therefore, below the vulva. The base of its upper part rests on the udder. The streaks of ascending hair, (F F) on the right and left of the vulva, are longer and wider than those in the third Order ; and the hairs within them bristle up, projecting on each side. On the right there is a failure of the ascending hair below the point A, and its place (F) is occupied by hair growing downward. Fifth Order. — These Cows, while at the hight of their flow, yield ten litres a day, and continue to give milk until they are three months gone with calf. The escutcheon is smaller still, lower down, and confined to the inner surface of the thighs. On the left, there is a patch of bristling hair growing upward, nearly eight inches long by an inch and a half, or more, in width. To the right and left, beginning at the points A A, are two spaces (F F) covered with hair growing downward instead of the ascending hair. They are about four inches in width, and six inches long, running inward toward the crease formed by the meeting of the thighs. (yi4) TREATISE ON MILCH COWS. Sixth Order. — These Cows, while at the hight of their flow, yield seven litres a day, and continue to give milk until they are two months gone with calf. The escutcheon is still of the same shape ; but the point B is now so far down below the vulva that it must be looked for where the thighs meet. At the point E, under the vulva, is a small patch of ascending hair, about an inch and two- thirds long, by four-fifths of an inch in width. I Seventh Order. — These Cows, during the hight of their flow, yield Jive litres \ a day, and continue to give milk until they are impregnated anew. ) The escutcheon is yet more reduced in size, and is now hid away between the ) thighs. To the right and left of the vulva, are two patches of ascending hair, j (F F) which bristles up and projects on each side. They are about six inches < long by two and a half wide. | Eighth Order. — These Cows yield, while at the hight of their flow, three j litres a day, and go dry upon being goi with calf < In this Order, the escutcheon is still perceptible, but it is of a very diminutive | size. j COW OF MEDIUM HIGHT. • < First Order. — These Cows yield, while at the hight of their flow, fifteen ( litres a day, and continue to give milk until they are eight months gone with calf ' Second Order. — These Cows yield thirteen litres a day, and continue to give milk until they are seven months gone with calf Third Order. — These Cows yield eleven litres a day, and continue to give milk imtil six months gone with calf Fourth Order. — These Cows yield nine litres a day, and continue to give milk until five mouths gone with calf Fifth Order. — These Cows yield seven litres a day, and contmue to give milk until four months gone with calf Sixth Order. — These Cows yield five and a half litres a day, and continue to give milk until three months gone with calf Seventh Order. — These Cows yield three and a half litres a day, and continue . to give milk until two months gone with calf Eighth Order. — These Cows yield two litres a day, and go dry upon being got with calf. j LOW COW. First Order. — Cows of this Order and Size yield, while at the hight of their I flow, twelve litres a day, and continue to give milk until they are eight months ! gone with calf. ; Second Order. — These Cows yield ten litres a day, and continue to give milk until seven months gone with calf. Third Order.— These Cows yield eight litres a day, and contmue to give milk until six months gone with calf. Fourth Order.— These Cows yield six litres a day, and continue to give milk until five months gone with calf Fifth Order.— These Cows yield five litres a day, and continue to give milk until four months gone with calf Sixth Order.- -These Cows yield four litres a day, and continue to give milk until three months gone with calf Seventh Order.— These Cows yield three litres a day, and go dry upon being impregnated anew. (915) ._^__ , TREATISE ON MILCH COWS Eighth Order.— These Cows yield two litres a day, and go dry upon being impregnated anew. BASTARD OF THE CURYELINE COW. In the Curveline Cow, the growths of ascending hair, (F F) to the right and left of the vulva, require special attention, in regard to their dimensions, to see that they are of the size indicated in the several descriptions of the different Or- ders. When they are of small size, they do not indicate a very rapid loss of milk ; but when they are from four to five inches long, by an inch and a half in width, (in which case they are generally pointed at both ends, and consist of coarse hair,) they may then be considered as the size of a bastard Cow, that will go dry so soon as she is got with calf. As a general rule with regard to these marks, the larger they are, the worse will the Cow be in this respect. (See Plate IX. Fig. 4.) CLASS IV. ®l)e Sicorn Coto. This name is given to my Fourth Class, because the upper part of its escutch- eon represents two horns. Cows of this class are good milkers. They are found in all the breeds which we possess in France. In this, as in the other Classes, the general mark of the Class presents itself under modifications indicative of the Order to which the Cow belongs. HIGH COW. First Order. — Cows of this Order and Size yield, while at the hight of their flow, sixteen litres a day, and continue t® give milk until they are eight months gone with calf. Like those of the same Order in the foregoing Classes, they are distinguished by the delicacy of their udder. The dandruf which detaches from the skin throughout the escutcheon is of a yellowish or copperish color. This escutcheon, as I have said above, has at top two horns, formed in the way that is seen in the drawing. (Plate IV. Order 1.) It begins, as in the foregoing Orders, in the space between the four teats, and on the inner surface of the thighs, just above the hock joint ; whence it rises toward the tail, spreading over the inner surface, and par- tially over the outer surface, of the thighs, to the points A A. From these points, its outline consists of curved lines to the points B B, which are distant about four inches from the vulva. Thence the outline descends again on each side in near- ly straight lines, which meet at the point C, immediately beneath the vulva, and at the distance of about eight inches from it. On the right and left of the vulva, are two streaks of ascending hair, (F F) about two inches long by two-fifths of an inch in width. As in the higher Orders of the Classes already described, so m the present we find, above the two hind teats, two small oval marks, (D D) formed by hair grow- ing downward in the field of ascending hair. Second Order. — These Cows, while at the hight of their flow, yield fourteen litres a day, and continue to give milk until they are seven months gone with calf. TREATISE ON MILCH COWS. The escutcheon is the same as in the First Order ; except that it is on a small- * er scale, and does not reach so high up. Tlie color of tlie skin within it is the i same. Of the two streaks of ascending hair, (F F) on the right and left of the ] vulva, the one on the left is of the same size as in the First Order, whilst the < other is but half as long. Of the two horns, (B B) the one on the right is up- i ward of an inch shorter than the other. There is but one oval mark (D) above [ the teats, on the left. Third Order. — These Cows, while at the hight of their flow, yield ij^c/i-e Hires a day, and continue to give milk until six months gone wiili calf. The escutcheon is of the same sliape as in the preceding Order ; smaller, and consequently spreading less upon the outer surface of the thighs ; the right hand horn shorter, by about tAvo inches, than the one on the left. There is but one of the marks (F) along side of the vulva, on the left. Fourth Order, — •These Cows, while at the hight of their flow, yield te7i Hires a day, and continue to give milk until live months gone with calf. The escutcheon is smaller than in the Third Order ; but the same in shape, except on the riglit of its lower part, when the following irregularity occurs: be- low the pomt A, the ascending hair is encroached upon by a growth of descend- ing hair, that runs into the escutcheon, forming an angle, the point of which is at I I. Measured across from the point A, this angle of descending hair pene- trates the escutcheon to the distance of about four inches ; whilst the break which it makes in the outline of the escutcheon is from six to seven and a half inches long. Besides this irregularity in the shape of the escutcheon, this Order is distin- guished by a streak of ascending hair (E) under the vulva, nearly three inches long by two-fifths of an inch in width. Whenever the blemish or irregularity in the escutcheon here described is found, it indicates a more rapid decrease in the daily yield of milk than would be exhibited by a Cow possessing the same escutcheon free from blemish ; and the rate of decrease will be proportionate to the size of the blemish ; that is to say, to tke extent of surface covered by the descending hair where it encroaches upon the field of upward growing hair. Fifth Order. — These Cows, while at the hight of their flow, yield eight litres a day, and continue to give milk until they are four months gone with calf. The escutcheon the same in shape as the preceding, but on a smaller scale. Near the vulva, to the left, is a streak of bristling hair, growing upward, (F) about six inches long by two wide. At the points A A, on the right and left, are two spaces where the ascending hair fails and is replaced by downward growing hair ; which spaces penetrate the inner surface of the thighs to the points I I. Sixth Order. — These Cows yield, during the hight of their flow, six litres a day, and continue to give milk until three months gone with calf. The escutcheon the same as in the Fifth Order ; but smaller, and hid away be- tween the thighs. Above it, to the right and left of the vulva, are two streaks (F F) of ascending hair, bristlmg up and projecting sideways. They are of the same size as the one in the preceding Order, just described. Seventh Order. — These Cows yield, whilst at the hight of their flow, four li- tres a day, and continue to give milk until they are two months gone with calf. The same escutcheon, but still more hid away between the thighs. The marks on the right and left of the vulva, consisting each of a growth of bristling ■ [ TViis Treatise will be concluded in the April No. of this work. Qlabh JD ©lass 4. THE BICORN COW. Order 1st. Order 5th. Order 6th. (918) TREATISE ON MILCH COWS. arable Jb Class 4. THE BICORN COW. Order 3d. Order 4th, Order 7th. Order 8th. TREATISE ON MILCH COWS. hair*poiating upward, are longer and wider than those in the preceding Order ; the one on the right not so long as the other. Eighth Order.— These Cows, while at the hight of their flow, yield three litres a day, and continue to give milk until thev have conceived anew. The escutcheon is still defined, but on a very small scale. If the marks of up- ward o-rowing hair (F F) at the sides of the vulva exist at all, they consist of a few bristling hairs, projecting crosswise. COW OF MEDIUM HIGHT. First Order. — Cows of this Order, while at the hight of their flow, yield fourteen litres a day, and continue to give milk until they are eight months gone with calf. Second Order. — These Cows yield twelve litres a day, and continue to give milk until they are seven months gone with calf. Third Order. — These Cows yield ten litres a day, and continue to give milk until six months gone with calf. Fourth Order. —These Cows yield eight litres a day, and continue to give milk until five months gone with calf. Fifth Order. — These Cows yield six litres a day, and continue to give milk milk until they are four months gone with calf. Sixth Order. — These Cows yield four litres a day, and continue to give milk until three months gone with calf. Seventh Order. — These Cows yield three litres a day, and cease to give milk upon being got with calf. Eighth Order. — These Cows yield still less, and go dry upon conceiving anew. LOW COW. First Order. — These Cows yield, while at the hight of their flow, eleven litres a day ; and continue to give milk until they are eight months gone with calf. Second Order. — These Cows yield nine litres a day, and continue to give milk until seven months gone with calf. Third Order. — These Cows yield seven litres a day, and continue to give milk until six months gone with calf. Fourth Order. — These Cows yield five litres a day, and continue to give milk until five months gone with calf. Fifth Order. — These Cows yield four litres a day, and continue to give milk until four months gone with calf. Sixth Order. — These Cows yield three litres a day, and continue to give milk until two and a half months gone with calf. Seventh Order. — These Cows yield tioo litres a day, and their yield goes on < diminishing until they conceive anew ; at which time they go dry. Eighth Order. — These Cows yield still less, and go dry at the aame period. BASTARD OF THE BICORN COW. The marks F F possess the same properties for indicating the Bastards of this Fourth Class, as in regard to those of the Third. (See Plate IX. Fig. 5.) (1014) *[Concluded from, page 459.] TREATISE ON MILCH COWS. CLASS V. ®l)e SDemijoljn €oid. This name indicates the shape of the escutcheon of this class. It may strike the reader as queer ; but it is significant, and serves to recall the figure of the characteristic mark of the Class, which very much resembles the outline of a dcm- i}ohn. If my discovery is a useful one, habit w^ill soon accustom people to this name, as well as to the others of my Eight Classes ; and to those who may feel disposed to find fault with them. 1 will say, what matters it to you ? the name is as nothing, the importance is altogether in the thing. HIGH COW, First Order. — Cows of this Order and Size, while at the hight of their flow, yield sixteen litres a day, and continue to give milk until they are eight months gone with calf. The skin within the escutcheon has the same yellowish color as in the higher Orders of the preceding Classes. The udder is delicate, and covered with fine, downy hair. The escutcheon, consisting of a growth of ascending hair, begins between the four teats, and on the inner side of the legs, above the hock joint ; t as it extends upward it spreads upon the outer surface of the thighs to the points * A A. (Plate V. Fig. 1.) From these points, the figure is bounded by right lines, i to the points J J, which are distant from each other from five to six inches. From these points, the upward growing hair rises to the line N, where it is from two j and a half to three and a quarter inches in width. This line is directly below \ the vulva, and distant from it about four inches. The wider the figure is at this I place, and the nearer it approaches to the vulva, the better the Cow. Above the hind teats are two ovals (E E), formed by descending hair, about ' four inches long, by nearly three inches in width. On the right and left of the I vulva are two streaks of ascending hair (0 O), nearly two and a half inches long, I by less than half an inch in widih. The hair within these streaks is fine and ; short, and very distinct from the dascending hair that surrounds them. I Second Order. — These Cows yield, while at the hight of their flow, four- 1 teen litres a day, and continue to give milk until they are seven months gone with calf. The escutcheon differs from that of the First Order in being on a smaller scale. Above the teats there is but one oval (E), to the right, formed by descending hair. Of the two streaks of ascending hair (O O) alongside of the vulva, the one to the left is of the same dimensions as in the First Order ; but the one to the right, although of the same width, is of but half the length. Third Order.— These Cows, while at the hight of their flow, yield twelve litres a day, and continue to give milk until they are six months gone with calf. The escutcheon, preserving its general shape, is yet more contracted. At the points A A, it is more rounded off, and no longer spreads on the outer surface of the thighs. Above the points J J, it is narrower ; and it stops short at N, consid- erably lower down beneath the vulva. There is but one of the streaks (0) of ascending hair, which is to the left of the vulva, and about an inch and a half long, by two-fifths of an inch in width. (1015) TREATISE ON MILCH COWS. TABLE V CLASS 5. ®I)C CDemijot)n Cotn. Order 1st. Order 2d. Order 5th. Order Gttv, TREATISE ON MILCH COWS. TABLE V CLASS 5. ®hjf SDemijol)n OToto. Order 4th. Order 7£h. Order 8th. (1017) TREATISE ON MILCH COWS. Fourth Order. — These Cows, while at the hight of their flow, yield ten litres a day, and continue to give milk until they are five months gone with calf. The escutcheon is yet more reduced in size. The points A A lower down and nearer together. The lines are more curved at the points J J, and the distance from these points to N is much less. Below A, on the right side, there is a fail- ure of the upward growing hair, marked P. Fifth Order. — These Cows, while at the hight of their flow, yield eight litres a day, and continue to give milk until they are four months gone with calf. The escutcheon goes on contracting in size. The points A A, being now on 1 the inner surface of the thighs, are no longer so apparent. The upper extremity N is much farther below the vulva. At both points A A there is a failure of the ascending hair (P P), where its place is occupied by descending hair, running in- to the escutcheon. These marks are about five inches deep, by four in width. Below the vulva there is a small streak of ascending hair (E), about an inch and a quarter long, by less than half an inch wide. Sixth Order. — These Cows, while at the hight of their flow, yield six litres a day, and continue to give milk until they are three inonths gone with calf The escutcheon is on a still more contracted scale than in the preceding Order. Near the vulva, to the left, there is a streak of ascending hair (F), which bristles up. It is nearly five inches long, by about one and a half in width. Seventh Order. — These Cows, while at the hight of their flow, yield four litres a day, and continue to give milk until they are two months gone with calf. The escutcheon is smaller and lower down than in the preceding Order. On the right and left of the vulva are two streaks of ascending hair, which bristles up. The one on the left (F) is somewhat longer than that found in the Sixth Or- der ; the one on the right (C) is about four inches long, by an inch and a half in width. Below the point A, on the right hand, there is a failure of the ascending hair (P). Eighth Order. — These Cows, while at the hight of their flow, yield two litres a day, and continue to give milk until they have conceived anew. The escutcheon is hid away between the thighs ; the points A A scarcely per- ceptible. The streaks of bristling hair (C C) on the right and left of the vulva are of the kind indicative of the degeneracy and bad quality of the Cow. COW OF MEDIUM HIGHT. First Order. — These Cows, while at the hight of their flow, yield fourteen litres a day, and continue to give milk until they are eight months gone with calf. Second Order. — These Cows yield twelve litres a day, and continue to give milk until they are seven months gone with calf. Third Order. — These Cows yield ten litres a day, and continue to give milk until six months gone with calf. Fourth Order. — These Cows yield eight litres a day, and continue to give milk until five months gone with calf. Fifth Order. — These Cows yield sijc litres a day, and contmue to give milk until four months gone with calf. Sixth Order. — These Cows yield five litres a day, and continue to give milk until three months gone with calf. Seventh Order. — These Cows yield three litres a day, and continue to give milk until two months gone with calf. Eighth Order. — These Cows yield still less, and go dry upon being got with calf. (1018) TREATISE ON MILCH COWS. LOW COW. First Order. — These Cows, while at the liight of their flow, yield ten Hires a day, and continue to give milk until they are eight months gone with call". Second Order. — These Cows yield eight litres a day, and continue to give milk until seven months gone with calf. Third Order. — These Cows yield six and a half litres a day, and continue to give milk until six months gone Avith calf. Fourth Order. — These Cows yield Jive litres a day, and continue to give milk until five months gone with calf. Fifth Order. — These Cows yield four litres a day, and continue to give milk until four months gone with calf. Sixth Order. — These Cows yield three litres a day, and continue to give milk until three months gone with calf. Seventh Order. — These Cows yield two Hires a day, and continue to give milk until two months gone with calf. Eighth Order. — These Cows yield one litre of milk a day, and go dry upon conceiving anew. BASTARD OF THE DMIJOHN COW. When the streaks marked F F are found in the Cow of this Class, of the di- mensions specified in the description of the Eastard of the Curveline Cow, they serve here also to detect the Bastard Cow ; and );er badness in regard to the rapid loss of her milk will be in proportion to the size of these streaks. The smaller they are, the less defective will she be in this respect. (See Plate IX. Fig. 6.) CLASS VI. ®l)e Scfuarc-Scutcijeon (E^cio. I The name indicates the appearance of the escutcheon, the upper part of which 'is shaped like a carpenter's or mason's square. I HIGH COW. I First Order.— Cows of this Order and Size yield, while at the hight of their Iflow, sixteen litres a day, and they continue to give milk until they are eight months gone with calf. j The skin within the escutcheon is of the same yellov/ish color as in the supe- |rior Orders of the preceding Classes. The udder delicate, covered with short, (fine hair. The escutcheon begins as in the foregoing Classes ; and, rising from just above the hock joint, on the inner surface of the thighs, spreads outward to the points A A. (See Plate VI. Order 1.) Above those points it represents a i square. A right line runs across to the points J J, distant from each other from [five to six inches. Thence the figure is bounded by two right lines, which meet 'in an acute angle at the point E, distant about two inches from the vulva. Above jthat, to the left, the figure of a square is formed by two streaks of hair, E B and iB C (the point C being at the orifice of the vagina) ; the former of which is about jfour inches long, by an inch and a quarter Avide, and the latter from five to six ■inches long, by somewhat less than the same width. (1019^ TREATISE ON MILCH COWS. Above the hindmost teats are two small oval marks (G G), formed by down- ward growing hair m the field of ascending hair. They are about five or six inches long, by two and a half wide. The hair within them is of a lighter color than that without. The nearer the escutcheon approaches to the vulva, the better the Cow. Second Order. — These Cows yield, while at the hight of their flow, fourteen litres a day, and continue to give milk until they are seven months gone with calf. The escutcheon is the same as in the First Order, only somewhat reduced in size. The square figure near the vulva commences lower down, and is longer than the one just described. There is but one oval above the teats, to the left (G), of the same size as those in the First Order. Third Order. — These Cows, while at the hight of their flow, yield twelve litres a day, and continue to give milk until they are six months gone with calf. The escutcheon is the same in its general shape, but it is more contracted in all its parts, and does not extend so high up. The points A A are nearer to the inner surface of the thighs ; and the escutcheon is narrower at the points J J, where the outline has acquired a curved character. The angular space between J J and E is narrower than the streak E B, and shorter than B C. The latter is wider and longer than in the preceding Order. Fourth Ortjer. — These Coavs yield, while at the hight of their flow, ten litres J a day, and continue to give milk until they are five months gone with calf. The escutcheon is still more reduced in size. To the right of the vulva there is a streak of bristling hair, growing upward (F), about four inches long, by one and a half wide. Below the point A, to the right, there is a space (U) where the upward growing hair fails, and is replaced by descending hair. Fifth Order. — These Cows, while at the hight of their flow, yield eight litres a day, and continue to give milk until they are four months gone with calf. The unfavorable marks are the same as in the preceding Order, only more con- spicuous and on a larger scale. Sixth Order. — These Cows, while at the hight of their flow, yield six litres a day, and continue to give milk until they are three months gone with calf. The escutcheon is yet more contracted, confined to the inner surface of the thighs, and more distant from the vulva. To the right and left of this orifice are streaks or lines of ascending hair, coarse and bristling. Seventh Order. — These Cows, while at the hight of their flow, yield four litres a day, and continue to give milk until they are two months gone with calf. The escutcheon is smaller still. The streak of ascending hair (F) on the right is wider, and the hair more bristling. Eighth Order. — These Cows yield, while at the hight of their flow, two litres a day, and go dry upon being got with calf. The shape of the escutcheon is still perceptible ; but it is very small, and hid away between the thighs. COW OF MEDIUM HIGHT. First Order. — These Cows, while at the hight of their flow, yield from twelve to thirteen litres a day, and they continue to give milk until they are eight months gone with calf. Second Order. — These Cows yield ten litres a day, and continue to give milk until seven months gone with calf. (1020) TREATISE ON MILCH COWS. Third Ordee. — These Cows yield eight litres a day, and continue to give milk until six months gone with calf. Fourth Obder. — These Cows yield six litres a day, and continue to give milk until five months gone with calf. Fii'TH Order. — These Cows yield four and a half litres a day, and continue to give milk until four months gone with calf. Sixth Order. — These Cows yield three and a half litres a day, and continue to give milk until three months gone with calf. Seventh Order. — These Cows yield two litres a day, and continue to give milk until one month and a half advanced in gestation. Eighth Order. — These Cows yield still less, and go dry upon being got with calf. Order 1st, TABLE VI CLASS 6. ^\\t Squaw- Smtcl) eon Coto. Order 2d. Order 3d. Order 4th. Order 6th. Order 6th. Order 7tti. Order 8th. LOW COW. First Order.— Cows of this Order and Size yield, while at the hight of their flow, nine litres a day ; and they continue to give milk until they are eight months gone with calf. Second Order.— These Cows yield eight litres a day, and continue to give milk until seven months gone with calf. Third Order.— These Cows yield six litres a day, and continue to give milk uatil six months gone with calf. Fourth Order.— These Cows yield four and a half litres a day, and continue to give milk imtil five months gone with calf. (10-21,. .32 TREATISE ON MILCH COWS. Fifth Oeder. — These Cows yield three and a half litres a day, and continue to give milk until four months gone with calf. Sixth Order. — These Cows yield two and a half litres a day, and continue to give milk until three months gone with calf. Seventh Order. — These Cows yield one litre a day, and continue to give milk until a month and a half advanced in gestation. Eighth Order. — These Cows yield still less, and go dry upon heing got with calf. BASTARD OF THE SQUARE-SCUTCHEON COW. When the streak (0) of ascending hair on the right of the vulva consists of coarse, bristling hair, this indicates a Bastard. She will lose her milk the more promptly in proportion to the size of this growth of bristling hair, to the coarse- ness of the hair, and to the degree in which it bristles up and projects over ; but, wherever |his sign exists, the Cow will lose her milk, more or less gradually, a short time after being impregnated. The indication of this will be the more pos- itive if the streaks above described as forming the square, to the left of the vulva, also consist of coarse, bristling hair. CLASS VII. ®i)c Citnousine CTcrto. The first Cow of this Class which came under my notice was from the Province whose name I have adopted as that of the Class. It is not to be inferred, how- ever, that none but the Cows of Limousin belong to the Class. Its characteristic mark is to be found in all the different breeds. The name is a purely arbitrary one ; and, in adopting it, I acted in the same spirit that influenced me in calling my First Class the Flanders Cow. HIGH COW. First Order. — Cows of this Order and Size, while at the hight of their flow, y\e\A. fourteen litres a day, and continue to give milk until they are eight months gone with calf. The skin, within the escutcheon formed by the growth of ascending hair, is of the same yellowish color as in the nigher Orders of the preceding Classes. The udder is delicate, and covered with short, fine, and silky hair. The growth of ascending hair begins between the teats, and on the inner side of the legs, above the hock joint, spreading outwardly, as it rises, to the points A A (see Plate VII. Order 1), on the outer surface of the thighs. From these points the escutcheon is bounded by two right lines, which run slanting downward to the points J J, which are about four inches apart. From these points two right lines rise to the point 0, somewhat less than three inches below the vulva, where they meet in an acute angle. To the right and left of the vulva are two small streaks of ascending hair (C C), about three inches or less in length, by two-fifths of an inch in width. Above the hind teats are two ovals of des'^ending hair (G G), about four inches long, (1022) TREATISE ON MILCH COWS. by two and a half inches in width. They are very distinguishable, by means of the whitish color of the hair within them. These streaks, to the right and left of the vulva, do not always occur in Cows of the First Order ; and they are not, therefore, to be considered as an indispensa- ble part of the characteristic marks of this Order. The escutcheon itself, even, is sometimes imperfectly defined, and yet the Cow proves herself to be of the First Order. Second Order. — These Cows, while at the hight of their flow, yield twelve litres a day, and continue to give milk until they are seven months gone with calf. The characteristic marks are the same as in the First Order ; the escutcheon, however, being on a smaller scale. The streaks (C C) to the right and left of the vulva are shorter and wider. Third Order. — These Cows, while at the hight of their flow, yield ten litres a day, and continue to give milk until they are six months gone with calf. The escutcheon is the same in shape, but more contracted. The streak (C) the vulva, to the left, is nearly five inches long, by upward of an inch in width. On the right of the vulva is a small patch of ascending hair (E), nearly three inches long, by upward of an inch in width. The point O is about six inches dis- tant from the vulva. Fourth Order. — These Cows, while at the hight of their flow, yield eight litres a day, and continue to give milk until five months gone with calf. The escutcheon is on a still smaller scale. There is but one streak (C) of as- cending hair by the vulva, on the left, which is eight inches long, by something over an inch in width. Fifth Order. — These Cows, whUe at the hight of their flow, yield six and a half litres a day, and continue to give milk until they are four months gone with calf The escutcheon is smaller, lower down, and confined to the interior surface of the thighs. If any streaks of ascending hair occur, on the right and left of the vulva, they consist of bristling hair, and are longer and wider than in the preced- ing Order. Sixth Order. — These Cows, during the hight of their flow, yield five litres a day, and continue to give milk until they are three months gone with calf. The escutcheon preserves its shape, but is still more contracted in its dimen- sions. The point O is lower down. On the left of the vulva is a streak of brist- ling hair, growing upward (F). Seventh Order. — These Cows, while at the hight of their flow, yield four litres a day, and continue to give milk until they are one month gone with calf The escutcheon is smaller still. The streaks of ascending hair (F F) on the right and left of the vulva are wider, by about an inch, than those above de- scribed, and the hair is coarse and bristling. Eighth Order. — These Cows, while at the hight of their flow, yield ttoo litres a day, and go dry upon being got with calf. The escutcheon is so small, and hid away between the thighs, as to be barely perceptible. The streaks of ascending hair (F F) are still longer and wider than in the Seventh Order. COW OF MEDIUM HIGHT. First Order. — The Cows of this Order and Size, while at the hight of their flow, yield eleven litres a day, and continue to give milk until they are eight months gone with calf. (1023) TREATISE ON MILCH COWS. Second Order. — These Cows yield nine litres a day, and continue to give milk until seven months gone with calf. Third Order. — These Cows yield seven and a half litres a day, and continue to give milk until six months gone with calf. Fourth Order. — These Cows yield five and a half litres a day, and continue to give milk until five months gone with calf. Fifth Order. — These Cows yield four litres a day, and continue to give milk until four months gone with calf. Sixth Order. — These Cows yield three litres a day, and continue to give milk until three months gone with calf. Seventh Order. — These Cows yield two litres a day, and continue to give milk until two months gone with calf. Eighth Order. — These Cows also yield two litres a day, and godryupoa being got with calf. TABLE VII CLASS 7. ®l)e £im0usine Cow. Order 1st, Order 2d Order 4th. Order 5th. Order 6th Order 7th. Order 8th. LOW COW. FmsT Order. — The Cows of this Order and Size yield, while at the hight of their flow, eight litres a day, and continue to give milk until eight months gone with calf. Second Order. — These Cows yield seven litres a day, and continue to give milk until seven months gone with calf. (10-24) TREATISE ON MILCH COWS. Third Order. — These Cows yield six Hires a day, and continue to give milk until six months gone with calf. Fourth Order. — These Cows yield five litres a day, and continue to give milk until five months gone with calf. Fifth Order. — These Cows yield four Hires a day, and continue to give milk until four months gone with calf. Sixth Order. — These Cows yield ihrce hires a day, and continue to give milk until three months gone with calf. Seventh Order. — These Cows yield Irvo hires a day, and continue to give milk until one month gone with calf. Eighth Order. — These Cows yield one hire a day, and go dry upon being got with calf. BASTARD OF THE LIMOUSINE COW. In this Class also, as in the Curvehne and Bicorn Classes, the Bastard is indi- cated by the streaks of ascending hair (F F) to the right and left of the vulva ; which streaks are of the same dimensions and of the same character generally as in those Classes. (See Plate IX. Fig. 8.) CLASS VIII. ®l)e ^oripntal Qltit (Horn. I have given this name to those Cows whose escutcheon is bounded at top by a horizontal line, which cuts the ascending hair square off just when it has spread to its greatest width, The figure (Plate VIII.) will be seen to be very diiferent from that of the other Classes. HIGH COW. I First Order. — The Cows of this Order and Size, during the hight of their ; flow, yield tivelve hires a day, and they continue to give milk until they are I eight months gone with calf. I The skin within the escutcheon, and the dandruf from it, are of a reddish yel- 1 low. The ascending hair is short and fine ; the skin beneath it quite silky ; the ' four teats far apart. As in the other Classes, the ascending hair which forms I the escutcheon begins between the four teats, and on the inner surface of the I thighs, a little above the hock joint — spreading out, as it rises, to the points E E, ' on the outer surface of the thighs. Here it is cut short off, by a transversal or j horizontal line, running across from one thigh to the other. Although the escutcheon does not rise, as in the other Classes, to or near the I vulva, we nevertheless find, on the right and left of that orifice, the two streaks of ascending hair (C C), which are so valuable, as an indication of the character of the Cow, in regard to the period during which she will continue to give milk after becoming pregnant : this point being determined by the size of these marks I and the nature of the hair within them. In the present Order they consist of I fine hair, and are from three and a quarter to four inches in length, by less than I half an inch broad. j Above the hind teats are two little oval marks (B B), consisting of downward J growing hair, distinguishable by its whitish color as well as by the direction in which it points. (1025) Second Order. — These Cows, while at the hight of their flow, yield ten litres a day, and continue to give milk until they are seven months gone with calf. The escutcheon is the same in shape as that of the First Order, but contracted in its dimensions. The streaks (C C) on the right and left of the vulva are une- qual in size — the one on the left being of the same length as in the First Order, while the one on the right is considerably shorter. In several of the Orders there is, immediately under the vulva, and touching it, a small streak of ascending hair (N), about two inches in length, by less than half an inch in breadth. Third Order. — These Cows, while at the hight of their flow, yield eight litres a day, and continue to give milk until they are six months gone with calf. The escutcheon is the same in shape, but more contracted still ;"the points E £ are lower down and nearer together. Alongside of the vulva there is but one streak of ascending hair (G), which bristles up and projects over. This mark is from five to six inches long, by from four-fifths to six-fifths of an inch in width. On the inner surface of the right thigh, beginning at the point A, there is a failure of the upward growing hair, which is replaced by descending hair. This downward growth of hair is wedge-shaped, pointing toward the udder ; it is about eight inches long, by four inches in width. The hair is very distinguish- able by its whitish color. Although I have taken this place to make it known, this mark does not always occur in Cows of this Order, nor is it peculiar to those of the present Class. — Whenever it is found, let the Cow be of whatever Class or Order she may, it in- dicates that her daily yield of milk will fall about one-third short of the quantity set down as proper to a Cow of that Class and Order. Fourth Order. — These Cows, while at the hight of their flow, yield six litres a day, and continue to give milk until they are four and a half months gone with calf. The escutcheon is smaller and lower down than in the Third Order. There is but one streak (N) of upward growing hair, which is betwixt the thighs, in a line with the vulva, and about two or two and a half inches from it. It is about four inches long, by four-fifths of an inch in breadth. Within the escutcheon there are two failures (A A) of the upward growing hair, like the one above de- scribed — that on the right being larger than the other. Fifth Order. — These Cows, while at the hight of their flow, yield five litres a day, and continue to give milk until they are three and a half months gone with calf. The escutcheon is smaller still, and lower down. On the left of the vulva there is a streak (F) of upward growing hair, coarse and bristling. This mark is about six inches long, by an inch and a half in width. It is to be observed, in regard to the streaks alongside of the vulva, that when they occur in a Cow of an inferior Order, such as they are described to be in the Cow of the First Order ; in this case, whatever may be the inferiority of the Cow as to the quantity of her daily yield, she will continue to give her milk just as a Cow of the First Order would. That is to say, she will be just as long in going dry, after being got with calf, as a Cow of the First Order. Sixth Order. — These Cows, while at the hight of their flow, yield four litres a day, and continue to give milk imtil they are two months gone with caLf. The escutcheon is smaller, lower down, and confined to the inner surface of the thighs. The longer and broader the streaks of ascending hair (F F) on the TREATISE ON MILCH COWS. right and left of the vulva, and the coarser and more bristling the hair, the worse the Cow will prove in regard to the time she will continue to give milk after be- ing got with calf. Seventh Order. — These Cows, while at the hight of their flow, yield three litres a day, and continue to give milk until one month gone with calf. The escutcheon is still smaller than the last. The signs (F) of early drying up are the same as in the foregoing Order. Eighth Order. — These Cows yield, during the hight of their flow, two litres a day, and go dry upon being got with calf. The escutcheon is so hid away between the thighs as to fee barely perceptible. Some coarse bristling hairs (F), which grow awry, are seen pointing toward the vulva. TABLE VIII CLASS 8. W^c j^ori^ontal Cut CTotD. Order 2d. Ord«r 3d. Order 4th. Order Sth. O.-der 6th. Order 7th. Order 8th. COW OF MEDIUM EIGHT. First Order. — These Cows yield, while at the hight of their flow, nine litres la day, and continue to give milk until they are eight months gone with calf. Second Order. — These Cows yield eight litres a day, and continue to give jmilk until seven months gone with calf. Third Order. — These Cows yield seven litres a day, and continue to give milk luntil five months gone with calf. (10'27) TREATISE ON MILCH COWS. Fourth Order.— These Cows yield six litres a day, and continue to give milk until four months gone with calf. Fifth Order.— These Cows yield five litres a day, and continue to give milk until three months gone with calf. Sixth Order.— These Cows yield four litres a day, and continue to give milk until two months gone with calf. Seventh Order. — These Cows yield three litres a day, and continue to give milk until one month gone with calf. Eighth Order.— These Cows yield two litres a day, and cease to give milk upon being got with calf. LOW COW. First Order. — The Cows of this Order and Size, while at the hight of their flow, yield six litres a day, and continue to give milk until they are eight months gone with calf. Second Order.— These Cows yield five litres a day, and continue to give milk until seven months gone with calf. Third Order. — These Cows yield four litres a day, and continue to give milk until five months gone with calf. Fourth Order. — These Cows yield three litres a day, and continue to give milk until four months gone with calf. Fifth Order. — These Cows yield two litres a day, and continue to give milk until three months gone with calf. Sixth Order. — These Cows yield one litre a day, and continue to give milk until two months gone with calf. Seventh and Eighth Orders. — These Cows yield still less, and go dry upon being got v/ith calf. BASTARD OF THE HORIZONTAL CUT COW. The Bastards of this Class have no escutcheon whatever. The entire space from the vulva to the udder, and on the inner surface of the thighs, is covered with hair growing downward ; no growth of ascending hair is to be found upon the parts where the escutcheon occurs in the other Classes, and in the Genuine Cow of this Class. Some of these Bastards are excellent milkers, so long as they are not impreg- nated ; but so soon as they are got with calf, or a very short time afterward, they go dry. Those in whom the hair on the inner surface of the thighs is thick and very fine, will be found to give good rich milk. The reverse holds in regard to the quality of the milk yielded by those in whom these parts are covered with a scanty growth of coarse hair. BASTARD BULLS. Having attached to the portion of the work appropriated to each Class a de- scription of the Bastard Cow belonging to it, I must indicate here the signs by which a Bastard Bull is to be known. Bulls have escutcheons of the same shapes as those of the Cows ; only, as I have already said, on a smaller scale. The growth of ascending hair whieh forms the escutcheon extends from the testicles upward, spreading on the inner (1028) TREATISE ON MILCH COWS. side of the thighs. Now, whenever streaks of descending hair occur in this field of ascending hair, giving rise to lines of bristling hairs, this is to be looked upon as an indication of imperfection or bastardy; and the indication will be certain, in proportion to the size and extent of these blemishes in the escutcheon. Those Bulls in which they do not occur, and whose escutcheons, at the same time that they are free from these streaks, ascend high up, and are well developed and de- fined ; every such Bull is to be deemed genuine, and may be relied upon for the reproduction of animals of the highest order. TABLE IX. 2ri)e Sastarb (torn of tl)c several itlasscs. Ist Class. Ist Class. 3d Class. 3d Class. Bastard Flanders Cow. Bastard Flanders Cow. Bastard Selvage Cow. Bastard Curveline Cow. 4t{i Class. 5th Class. 6th Class. 7th Class. Bastard Blcorn Cow, Bastard Pemijohn Cow. Bast'd Sq. Scutch. Cow. Bast. Limousine Cow. TREATISE ON MILCH COWS. TABLE SHOWING THE YIELD OF THE Class. L Flandebs Cow. Order I. II. III. IV. High.. ..20 18 16 14 Medium. 16 14 12 10 Low 12 10 8 6 2. Selvage Cow. High.... 18 16 14 12 Medium. 14 13 11 10 Low.... 10 8 6 4 3. CURVSI,I?«T3 Cow. High.... 18 16 14 12 Medium. 18 13 11 9 Low.... 12 10 8 6 4. BiCOKN Cow. High.... 16 14 12 10 Medium. 14 12 10 8 Low.... 11 7 5 V. VL Vn.VIII.j»c? 12 9 6 4.. 20 21 SEVERAL ORDERS OF EACH CLASS. Class. ~ 5. Demijohn Cow. O Order I. II. IIL IV. 2 High.... 16 14 12 10 2.. Medium. 14 12 10 8 6 5 1..18 19 1 Low. ...10 8 6i 5 4 3 6. Squabe-Scutcheon Cow. Hi0h....l6 14 12 10 8 fi Medium. 12 10 8 6 4} 3t 7^ Low.... 9 8 6 4i 3i 2i 7. Limousine Cow. 7 5 3..14 14 7 High. ...14 12 10 8 6i 5 5i 3K 2.. Medium. 11 9 7^ 5i 4 3 4 3 2..13 13 6J Low.... 8 7 6 5 4 3 8. HoKizoNTAL Cut Cow. 6 High.... 12 10 8 6 5 4 Medium. 9 8 7 6 5 4 5i Low 6 5 4 3 4. .16 17 3.. 1..15 15 6 4 3.. 12 12 4 3 2}. 3 2 li. 11 11 V. VI. viLvin.j § § 8 6 4 2..10 10 5 9 9 4i 2.. 8 8 4 i- 2.. 6 2.. 1.. 5 2.. 4 2.. 7 3i 6 3 5 ^ 4 2 2 llesathanl.3 3 LJ SKELETON OF THE OX. 20 21 1. The temporal bone. 2. The frontal bone, or bone of the forehead. 3. The orbit of the eye. 4. The lachrymal bone. 5. The malar, or cheek bone. 6. The upper jaw-bone. 7. The nasal bone, or bone of the noae. 8. The nippers, found on the lower jaw alone. 9. The eight true ribs. 10. The humerus, or lower bone of the shoulder. 11. The steruHm. 12. The ulna, its upper part forming the eixDW. 13. The ulna. 14. The radiue, or principal bone of the arm. 15. The small bones of the knee. 16. The lari;e metacarpal, or shank bone. 17. The bilurcation at the pasterns, and the two larger pasterns to each foot. 18. The sessamoid bones. 19. The bifurcation of the pasterns. 20. The lower jaw and the grinders. 21. The vertebree, or bones of the neck. 38. The navicular bones. 23. The two-coffin bones to each foot 34. The two smiiller pasterns to each foot 25. The smaller or spUnt-bone. 26. The false ribs, with their cartilages. 27. The patella, or bone of the knee. 28. The small bones of tlie hock. 29. ITie metatarsals, or largex bones of the bind leg. 30. The pasterns and feet, 31. The small bones of the hock. 32. The point of the hock. 33. TTie tibia, or proper leg-boae. 34. The thigh-bone. 35. The bones of the tail. ^7 > The haunch and pelria. 38. The sacrum. 39. The bones of the loins. 40. The bones of the back. 41. The ligament of the neck and its attachments. 4-3. The scapula, or shoulder-blade. 43. The bones of the back. 44. The ligament of the neck, 45. The dentata. 46. The atlas. 47. The occipital bone, deeply depressed below the crest, or ridge of the head. 48. The pai-ietal bone, low in the temporal fossa. 49. The horna, being processes or continuations of the frontal bone. IP TREATISE ON MILCH COWS WHEREBY THE QUALITY AND QUANTITY OF MILK IICH ANY COW WILL GIVE MAY BE ACCURATELY DETERMINED BY OBSERVING NATURAL MARKS OR EXTERNAL INDICATIONS ALONE; THE LENGTH OF TIME SHE WILL CONTINUE TO GIVE MILK, &c. By M. FRANCIS GUENON, OF LIBOURNE, FRANCE. TRANSLATED FOR THE FARMERS' LIBRARY, FROM THE FRENCH, ,^ By N. p. TRIST, ESQ. ^ LATE UNITED STATES CONSUL AT HAVANA. WITH INTRODUCTORY REMARKS AND OBSERVATIONS, ON THE COW AND THE DAIRY. By JOHN S. SKINNER, EDITOR OF THE FARMERS' LIBRARY. ILLUSTRATED BY NUMEROUS ENGRAVINGS. • NEW-YORK : PUBLISHED BY GREELEY & McELRATH, TRIBUNE BUILDINGS, NASSAU-STR,EET. • 1846. * , GREAT BOOK FOR FARMERS! LET EVERY FARMER IN THE UNITED STATES HAVE A COPY! Let every Farmer in the United States subscribe for a Copy for his Son. It may prove of more value to him than a Horse, or even a Farm I THE TARMERS' LIBRARY AND MONTHLY JOURNAL OF AGEICULTURE. JOHN S. SKINNER, Editor. Each number consists of two distinct parts, viz: I. The Farmers' Library, in which are published continuously the best Standard Works on Agriculture, embracing those which, by their cost or the language in which they are written, would otherwise seem beyond the reacli of nearly all American Farmers. In this way we give for two or three dollars the choicest European treatises and researches in Agricul- ture, costing ten times as much in the original editions, not easily obtained at any price, and virtually out of the reach of men who live by following the plow. The works published in the Library will form a complete series, explor- ing and exhibiting the whole field of Natural Science, and developing the rich treasures which Chemistry, Geology, and Mechanics have jielded and may j-ield to lighten the la- bors and swell the harvests of the intelligent husbandman. II. The Monthly Jqurnai, of Agricul- TrRE will likewise contain about 50 pages per month, and wall comprise, 1. Foreign: Selec- tions from the higher class of British, French and German periodicals devoted to Agriculture, with extracts from new books which may not be published in the Librarj', &c. &c. 2. Ameri- can : Editorials, communicated and selected accounts of experiments, improved processes, discoveries in Agriculture, new implements, &c. iScc. In this department alone will ours re- semble a»y American work ever yet published. It can hardly be necessarj' to add that no Politi- cal, Economic, or otlier contrewerted doctrine, will be inculcated through this magazine. Each number of the Library is illustrated by numerous Eaigravings, printed on type obtained expressly for this work, and on good paper — the whole got up as such a work should be. This Jlonthly, which is by far the amplest and most comprehensive Agricultural periodical ever es- tablished in America, was commenced in the month of July, 1845, and before the close of the first j'ear among its subscribers were embraced many of the most intelligent fanners, professional men, and re- tired gentlemen in every City and State i» the Union The reprint of standard works and the variety, ele- gance and costliness of the Engravings will always, render this one of the most useful and interesting, and, in view of the amount of reading matter, the cheapest Farming periodical in this or any other country. The beautiful work of Petzholdt on Ag- Eictn-TOBAi, Chemistry was published complete in the first two numbers of the Fabmebs' Lmkary ; and the great work of Von Thaer on the Pkinciples OF Agrictji tube, translated by Wm. Shaw and CiTTHBEBT Johnson, with a Memoir op the Au- THOB, &c. was commenced m the number of the Li- BBABY for September, 1845, and will be completed entire, without abridgment, in the June number for 1846. This justly celebrated work is alone worth the full subscription price of the Fabmebs' Libbaby, and yet it is not more than one-third of what each sub- : scriber to the Work receives for his subscription money. This work of Von Thaer was originally written and published in the German language, trans- lated and published in the French and afterward in the English language. It is pronounced by compe- tent judges to be the most finished AgriciJtural Book which has ever been written. The London edition is printed in two octavo volumes, and is sold at about $8 per copy. Von ThaSr was educated for a Physician, the prac- tice of which he relinquished for the more quiet and philosophical ptirsuits of Agriculrnre. Soon after he commenced farming he introduced such decided improvements upon his farm that his fame was soon known from one end ofEurope to the other. The most celebrated farmers of England, France, Denmark, Germany, &c. courted his friendship, and his writings were everywhere sought and stiidied. The following subjects are discussed in the work of Von Tlmit, and the manner of treating each sub- ject is original, philosophicaTand practical. Section I. The Fundamental Pbinciples : — A Sketch of Systematic Agriculture ; The Bases of the Science of Agriculture ; The Bases of Enterprise j Capital ; The Farm, and the Manner of taking Pos- session of it; Leasehold Estates ; Hereditary Leases. Sec IL The Economy, Organization and Di- rection OF AN AOBICtlLTUKAL ENTERPRISE : — I,a- borin General; Draught Labor ; Manual Labor; ITiR. Proper Method of keeping the Journals, Registers, and other Books connected with an Agiicultural Under- ; i taking ; Proportion of Manure to the Quantity of Fod- . der and the number of Cattle ; The various Systems of Cultivation ; Class 1 — The Cultivation of Corn — Alternate Cultivation — Alternate Rotations with Pas- turage — On the Succession of Crops — Alternate Cul- tivation, accompanied by a suitable Succession ot Crops and Pasturage — Alternate Cultivation, with Stall-Feedina; of she Cattle — Four Crop Divisions — ; Five Crop Divisions — Six Crop Divisions— Seven Crop Di\-i6i(ms — Eight Crop Divisions — Nine Crop Divisions — Ten, Crop Divisions — Eleven Crop Divis- ions — Twelve Crop Divisions — Twelve Crop Di\TS- iona — The Transition from one Rotation to anther. Sec. III. Agronomy ; or a Treatise on Tire Constituent Parts and Physical Properties of THE Soil, and the Best Method of AcQuiRiNa . A Knowledge of the Different Earths, and Ascertaining their Value: — Silica; Alumina: . Cby ; Lime ; Gypsum, or Sulphate of Lime ; MarlT ■ ,' Magnesia ; Iron ; Humus ; Peat ; The Different Spe- cies of Earths, their Value, Employment, and Proper- ties, in their Relations to the Constituent Parts of the Soil. Sec. IV. Agkicultube :— Part 1— On Manuring and Ameliorating the Soil: Vegetable Manures — Mineral Manures. Pai-t 2— On the Tillage of the Soil, or its Mechanical Amelioration ; Agricultural Implements; On Plowing; On Clearing Land; Hedges, Fences and Enclosures ; On the Draining of Land; On the Draining of various kinds of Marshes ; Irrigation ; On Eaithingand Warping; On the Man- agement of Meadow Land ; The Hay if ^rvest ; On the vaiious kinds of Pastures. Sec. V. On the Reproduction of Anima*. jnd Vegetable Substances : — Vegetable Reproduc- tion ; Wheat : Spring Wheat — Spelt — One-g:ft'ied Wheat (Ei7ikorn of the Germans.)— Smut, or Canes in Wheat (Brand) ;~Ryc,- Earloy : Common, or Small Quadrangular Barley — Two-rowed, Long- eared, or Large Fiat Barley — Siberian, or Quadran- gular Naked Barley — Naked Flat Barley — Six-rowed, or Winter Barley ; — Oata (Avena Saliva) ; Millet (Panicum) ; On the Cultivation of Grain in Rows, or with the Horse-hoe ; Leguminous Crops ; The Pea; The Lentil; Kidney-Beans, (Haricots) ; Beans fFicM Fobia) ; Vetches : Common Vetch ( Vetch. Sativa) ; Buckwheat (Polygomim Fngopyrum) ; Meslin — Mix- tures of Different Kinds of Grain ; Culture of Hoed or Weeded Crops ; Vegetables for the Market ; Oil- Plants ; Colza aud Rape (Autumnal Varieties) — Spring Colza, or Spring Rape — Mustard— Oily Rad- ish (Rojihanus Chinevsis Oleiferii.s) — Cultivated Gold of Pleasui-e (Myagruvi Sativum) — Common Poppy turc of which has been proposed for the sake of their Thread: Syrian Swallow Wort, or Virginian Silk (Asclepias Syriaca) — Common Nettle ("frtzca Dioi- ca>— Fullers' Teasle (Depsacus Fullorum) /—Color- ing-Plants : Dyers' Madder (Ruhia Tinctonim) — Dy- ers' Woad (Isatis Tin ctoria)— Dy era' Weld {Reseda Luteola) — Bastard Saffron {Cartkamns Tinctoriua); — The Hop; Tobacco; Chiccory; CaiTaway (Carum Carui) ; Common Fennel (Fteniculum Vnlgare) ; Anise (Pimpinelle Anisiim) ; Culture of Fodder- Plants: The Potato— The Field-Beet— The Turnip {Brassica iZapa)— Turnips which will not bear Trans- planting— Turnips 80 properly called — Turnips ad- mitting of Transplantation — The Turnip Cabbage — Common Red and White Cabbage (Brassica Olera- cea ; var. Capitata) — Can-ots — The Parsnip — Maize, or Indian Corn (Tea Mais) ; — Herbage Plants : Com- mon Pm-ple Clover (Trefolium Pratense, var. Sati- vum) — White, or Dutch C\ov cr {Trifolium Repens) — Strawbcriy Tiefoil {Trifolium Fragiferwm) — Lu- cerne {Medicago Sativa) — Sainfoin (Hcdisanim Ono- bryckis) — Yellow Sickle Medick (Medicago Falcata) — Black Medick or Nonsuch {Medicago Lv.pulina)— Com Spurry {Spergula Arvensis)—T'he "Tall-grow- ing Grasses — Ray Grass (Solium Perenne) — Common Oatlike Grass {Ave7ia Elatior) — Tall Fescue Grass (Fcstuca Elaiior)—Cock's-foot Grass {Dactylis Glom- erata) — Dog-tail Grass {Cynosums Cristatus) — Com- mon Cat's-tail or Timothy Grass {Pheleum Pratense) — Woolly Soft Grass (Holcus Sanatus) — Meadow Foxtail Grass (Alopecurus Pratensis) — Meadow Grass (Poa). Sec. VI. The Economy OF Live Stock:— Homed Cattle ; Breeding Cattle— Feeding of Cattle ;— The (Papavcr Somniferum); — Thread Plants: Flax — | Dairy : Cheese Making; — Fattening of Homed ea^ Hemp C Caw nail's Sativa); — Other Plants, the Cul- I tie; Swine; Sheep; Horses. SE^ The subscription price to the Farmers' Library and Monthly Journal of Agricul- TURF,, containing 2 vols, of 600 pages each, with numerous Engravings, is Five Dollars a year. Where five persons club together and send us $20, we send five copies. Payment is invanably required in advance. Money may be remitted through the Mail at our risk. The Bank notes of any State of specie paying Banks, are received at par. Address GREELEY & McELRATH, Publishers, Tribune Buildings, New- York. LECTURES TO FARMERS ON AGRICULTURAL CHEMISTRY. By ALEXANDER PETZHOLDT. The taste for Scientific Agriculture in the United States has created a demand for the veiy in- formation which these Lectures supply. "The motive," says the author, "which has induced me to prepare such a Course of Lectures, is the complaint I have heard from many of you, that, be- ing unacrjuainted with the elements of Chemistry, you have found it difficult to understand the questions which are at the present moment so warmly discussed, respecting the theoiy and prac- tice of Agriculture." This work being less scientific and technical in its language than Liebig's work, is on that account better adapted for the use of general Farmers, and ought to be first read. The author in his Preface says that a " pentsal of this work with ordinary attention will furnish the necessary amount of chemical information for the purposes of the Fanner." Elements of which Plants are composed. Lecture 8: — Source of the Cai-bon of Plants — Whence do Plants derive their Carbon, from Humus? or the Carbonic Acid of the Atmosphere? Lecture 9: — The Oxj'gcn, Hydrogen, and Nitrogen of Plants — Source of these Elements of Plants, and of the .Sulphur and Phos- phoi-us. Lecture 10: — The Inorganic Constituents of Plants — Ashes. Lecture 11 : — The Ashes of Plants. Sec. III. Lecture 12 : — Fallow — Introduction the Practical Section of the Course — The Nature, Use, and Effects of Fallow. Lecture 13: Rotation of Crops. Lecture 14: — Manures — General Remarks upon Manxires and Manuring — Division of Manures into Vegetable, Animal, and Mineral Manures. Lec- ture 15 : — Vegetable Manure — Green Manure, Hu- mus, Ashes of Plants, Wood, &c. Lecture 16: — Ani- mal Manures — Fseces, Urine— their Origin— Dung, Poudrette, Bones, other Animal Manures — Urine, Guano, Salts of Ammonia. Lecture 17: — Mineral .Manures— Lime, Sulphuric Acid, Gypsum, various Salts, Marl, IiTigation. Lecture 18 : — Summary and Conclusion. Appendix : — Guano. Glossaby. CONTENTS. Infroductoi-y Remarks by the American Editor — Preface. Section T. Lecture 1: — Introduction — Genei-al View of the Subject. Lecture 2 :— The Atmosphere — Its Constituent Parts, Oxygen, Nitrogen, Carbonic Acid, Water, Ammonia — Properties of these sub- stances as they are found in the air. Lecture 3 : — The Atmosphere continued — Origin of its several Constituents — Substances accidentally mixed with the Atmosphere — Diffusion of Gases. Lecture 4 : — Water — Its Composition — Various Kinds of Water — Pure Water, Its Properties — Substances dissolved in Water — Amount of Salts in Water in Different Lo- calities. Lecture 5: — The Soil — How far Soil is es- sential to Plants — Origin of 4he Soil : its Constituents ; their Source — Disintegration and Decomposition of Rocks — Decay of Plants and Animals. Lecture 6 : — The Soil continued — Humus : its Natm-e and Proper- ties — Decay; Putiefaction ; Chaning — Foimation of Humus. Sec. II. LecUire 7 : — The Constituents of Plants — Recapitulation of the Six preceding Lectures — The 1^=" The above valuable Farmers' Book is published entire in the July and August numbers of the Farmers' Library for 1845. These numbers may be purchased separately if any Farmer thinks he cannot afford to subscribe for the whole year. Price of single numbers 50 cents each, THE FARMERS' LIBRARY AND MONTHLY JOURNAL OF AGRICULTURE. The first year of this great Agricnltural Periodical closes wi* the June number, 1846. The pages of the Library portion are occupied with Petzholdt's Agricultural Chemistry and Von Thaer's Principles of Agriculture. The pages of the Monthly Journal portion of the work are very diversified in their subjects. The following are some of the leadmg articles : No. I— (July).— Memoir of the late Stephen Van Rensselaer (roah n fine steel portrait) ; Deep Plow- jng—An Experiment illuslratlng its Effects ; British A^icultural Dissertations; Prize Essay on Farm Management, (with an engraved Plan for laying out a farm)'; Fall Plowing ; On the Value and the Progress of Agricultural Science, with Extracts — from J. S. Wadsworth ; The Poetry of Rural Life ; Claims of Aoriculture upon the Business Community ; Guano' — 'Recent Experiments in Marjland and Virginia; South-Down Sheep (with lithographic portraits) ; Letter fiom Hon. Andrew Stevenson of Virginia ; Southern Apiculture— Remarks of the Editor; The Silk Plant of Tripoli (with a lithogrsiphic illustration) —Letter from D. S. McCauley to Francis Markoe ; Culture of Silk in South Carolina ; A New Vegeta- ble (Kohl Rabi) and Now Grasses (Tussac Grass)— Recommended to be imported; Agricultural Ma- chines patented ; Effe>ts of Electricity on Vegetation; The Disease in Potatoes — Various Theories ; Notices of New Books ; Great Sale of Cattle at Albany ; Items, &c. No. II— (August).- Lady Suffolk (with a portrait) ; A Dissertation on Horse-Breeding, and on the Trot- ting Horses of the U. S. ; Obituarj' Notice of Gen. T. M. Forman, of Md. ; Turnip Culture in England ; Under-Draining; lirisation; Water-Meadows ; Ento- mologj' ; Canada Thistle (illustrated) ; Comparative Value of Different Kinds of Sheep for the New-York Farmer; On the Preservation of Health ; The Cause of Education; Agricultuial Associations and Science; Drainina-Tile; Lime as a Fertilizer ; XVIIIth Annual Fair of the American Institute ; New-York State Ag- ricultural Society Cattle Show at Utica; Good Signs for the South, &c. &c. No. Ill— (SEPTEMBERt.— Brief Sketch of the Quali- ties of the Short-Horned Bull (with a portrait) — On the Good and Bad Points of Cattle ; St. John's Day Rye and Lucenic ; N. Y. State Agricultural Fair : Sugar — its Culture and Manufacture ; Comparison of Guano wiih other Manures; Mismanagement of Sta- ble-Dung Manure ; Entomology ; Cheshire Cheese — A Prize EssTiy. by Henry White ; Silk Plant— Guono; Native or Wild Maize ; Thoughts on Trees and Flowers; The Clergy— their power to improve the Public Taste for Agriculture and Horticulture— Let- ter from Rev. J. O. Choules ; The Poetry of Rural Life ; Trials of Sulphuric Acid and Bones for IMmips; Use of Sulphuric Acid with Bones as Compost; Cot- ton Plant (illustrated),