University of South Carolina Libraries
IT I VOLUME *i By M. .HAC LK.Ct. * | Tf.rvs:?Published weekly at three dollars a year; with an addition, when not paid w.lliin three month*, of twenty per caul per annum. Two new *ub?rri'w*rs may tnko the paper at fire dollar* in advance; and ten at twenty Four subscribers, n->t receiving their papers in town, may pay a ye ir's subscription with ten I dollar*, in advance. I A year's subscription always due in advance. I Piper* not discontinued \osole-nt subscribers j in arrears. Advertisements not exceeding If lines inserted or o?e dollar the first time, and.fifty cents each 1 Mhse^'ient time. For insertions at intervals of two weeks 75 cents after the first, and a dollar, if the intervals are longer Payment duo in advance for advnrtisnn re*. When the number of insertions is not marked on the ropy, the advertisement will be inserted, and charged till ordered out. 15" The po?iage must lie paid on letters to the editor on the business of the oftice. # \ <? &8J? 0 From (lie Arnjricail Fumer. DUTCH DAIRIES. A writer in the Journal of the English Agricultural Society, in an article en- ! titled "Rural Economy of Sehieswig. Holstcin, and Latienburg," gives an in- j structivc account of the dairies of the J H 'Handera and their mole of making hotter, fro.n which wo extract the follow j 4f >ng: w'f'in nridn nnd the luost nf thrt Ho!- ' s'einor is his-dairy; and the fame ??t* Ho!, steine butter, which, it* we except timt in ide in Holland Proper (<>r Dcltland.) may well claim to he the heat in the world, not only justifies his preference, hut inay render a sketch of those peculiarites of management, by which the Nolstcin dairy system is more especially distinguished, i neither uninteresting nor useless to the ' English farin"r. These mav he chieHv ! classed under four h .ads, viz: the build* | ings and utensils; the time of making, and number of hands, employed; the manage- j ment of the milk; and the m >do of work- , iug, salting, and packing the butler. The buildings indispensable to a large d.iiry (which varies from 100 to 400 cows) are, a milk cellar,a huttcr collar, a ( churning house, (and closely adjoining! the horsemill, by which the operation of! churning is invariably elioctcd.) a cheese j room, and a kitchen, i?i which not only j the various utensils are washed, l?ut the food cooked for all the p'-rsons immediately engaged in the dairy work; to which must commo'dv he added their sleeping and eat :g apa. tine- ts. as, on la go es- i tales, the whole of the establishment is usually k^pt apart Iroin the mansion house. The size and site of the milk cellar are esteemed matters of first rale importance: it ought lo fionl ?.kc north; be shaded from the southern sun by rows of j trees?e'der being e?pccia'ly so'ecte.l lb"! this purpose, and indeed p'accd if pos-ible . near the win lows, on account of their intl icnce of keeping oil* th? insect tribes; J and a thatched projecting roof is preferred, ' affording greater protection from the heat: j while, in choosing the site, peculiar care j is taken lo place the dairy beyond the; i reach of every thing calculated to goner- J ate had odors or in any way taint the atmosphere. The size of the milk cellar must necessarily be regulated hy the number of cows; but it should always he calculated lo contain the produce of four j milkings: and as the dishes usually occu- I py a space of two feet square, the produce (1 of 100 cows, giving 0:1 an average 6 < ' ~ J? O quarts per day, (a large average for the 1 year ) would till oO milk dishes nt each < milking, and would r*quire a ground sur- ' face ofoOO square feet, as the milk dishes i a rep n v ;ir iably j )J c ced on the floor then mount j of each milking a little apart; and there < must unavoidably be spaces left, to enable , the dairv maids to 20 through their vari- L o:is operations of skiin.fjing, sieving, and j removing cream, &c. The floor, though ( sometimes flagged, is more generally of brick, neatly fitted, so that no water may j lodge in the joints: and always gently in- j clined, with a grated opening at the lower j' end, to facilitate the mopping and washing of the floor, which is never omitted to be done twice a day, notwithstanding that every avoidable impurity is carefully guarded against, and every drop which may fall at the time of the milk being j strained, instantly wiped up. A great | improvement has been recently made j in some newly arranged dairies, ; by dividing the floor into compartments I with brick leges, from 3 to 4 inches high, j between which the milk dishes stand; and the compartments (the lower extremity of which is fitted with a small sluice) being filled, hv means of a Diimi). with cold wa I J - I 1 ^ ter twice a day, the milk is preserved so cool as to prevent all approach to acidity for several hours longer than when placed /jit ? dry floor: thus affording even during the suwqter solstice, sufficient time tor a a complete separation of the milk and cream, without which the full proportion of butter cannot be obtained. For effectuating the same desirable result, ice is frequently resorted to in sultry wea'her i either by dropping a piece of pure ice in each milk-pan, or by placing a pailful in the dairy, which, by giving off its cold, sensibly lowers the atmospheric temperature. It is considered necessary that the milk cellar should be sunk from 3 to 4 feet in jt'ne ground, be troin 16 to 18 feet high f (the best have an arched roof, as being i more conductive to coolness than hoards ) pud be furnished with two row? of win A2i cuekT dows (and, if possible, 011 three sides north, east and west,):o secure a thorough airing The lower range consists of wooden trellis work, provided inside with gauze frames to exclude insects, and outside with hanging shutters which can be lowered and,1 elevated at pleasure. The upjier range ; is furniscd with glass sashes when light only is requisite, which are exchanged J for gauze frames, when more coolness is! desirable. The butter cellar also, must J be light, airv and cool; being likewise J sunk in ground, and the same precautions adopted as in the milk collar, to secure an ! abundant current of pure air. In it the ! butter, when carried from the churning j house, is worked, salted, and packed; and j the filled butter casks ranged on clean : boards, somewhat elevated above the fio >r, I to admit a free passage of air, are weakly turned and wiped. Next in orJer conies the churning house, which differs in no respect fr<fm j similar arrangements in England, except that, of late years, the perpendicular movement of the churn staff* has been exci'.an7?d f ?r the ro's;ry. which is found! to churn iii a "barter time, and with less 1 risk of producing, even in hot weather, ^ what is called oiling. The cheese room is never ad??;:'hvl n?nr; either inilk or butler cellar; and is in 1 ly arranged dairies, placed as far as may ' he from them. I11 fact, as cleanliness j forms the great object of the Hols*oin dairy system, the closest attention is paid to guard against every impurity, and to ! remove every thing from the vicinity of I the dairy which could, by possibility; cx-; ercise a sinister influence on the very sus- j ceptiblc substances of milk and butter;] which suffer, to a degree those unaccus-1 touieJ to observe it would little suspect. I from a tainted atmosphere. As the pro- j paration of cheese is better understood in England than here, I will only mention that three sorts are made?sweet milk, skimmed milk, and occasionally what Is, 4 /.Uaa^a* on/1 elinll nmv' hTft. ! lurmru Uirimi miM ouum ? eeed to describe the management of the milk, first enumerating the number of: persons required. These consist, ill large dairies, of a uieyer or overseer, a cooper, ! one or two cow herds (as may he requisite) one or more swine herds, and upper dairy ; women, and dairy maids in the proportion ; of one to every eighteen cows. Tiie; overseer's duly involves a general charge of the cattle, whether in health or sickness. with a conipelent knowledge of their ( diseases and their remedies: he is rcspon. sihleforthe swine being properly cared for; that the calves, whether fatiing or rearing for stock, ure regularly and suitably fed; that theccw herd does his duty; ! that the hours of milking are punctually i adhered to and that evcrv tiling and ev- ! orv person is in proper place an.1 keeping. | lie must further pay strict attention that j the cows are milked thoroughly out, on | which so very much depends; as not only i the cow whi- ii is allowed to retain any i portion of milk diminishes her produce by so much from day to day, hut the last being hv far the richest part, a loss of butter is incurred, much more than proportionate to the quantity of milk, lost by this culpahie negligence or laziness. According to the observations of an accurate examiner, Dr. Sohublcr, the first drawn milk con tains only 5, the second 8, and the fifth 17 per cent, of cream ! If the number of cows be not above a hundred, the overseer can also undertake the cooper work; which, when wooden milk dishes are used, in adJit ion to the cream barrels, milking pails, and butter casks required in the course of a year, is a consideration both of time and expense. But in large dairies, a { cooper is kept in addition, who. however, must likew ise milk a certain number of cows, assist in carrying the milk, feeding the cows when housed, or any other dairy work which he is capable of. The wages of these two persons vary according to the extent of the dairy, but may be averaged the first at 0(1, and the second at 40 dollars per annum. The dairy inaids, besides milking, j cleaning the vessels, &c., work in the garden in the summer, spin in winter, and wash, bake, brew and cook for their own j establishment, under the sii|?erintcndeneo ! oftiie upper dairy woman, who is by far ! the most important personage in it, as on J her skill, attention, and diligence depend ' in great measure, l>oth the quantity and , quality, and by consequence, the profit of | the produce. Site must not only tho- j roughly understand, but accurately oh- i serve, the moment when the milk should ! be creamed; the degree of acidity it must attain in the cream barrels: its temperature, whether requiring the addition of; warm or cold water to the churn, as well I as the all-important operations of knead- ' ing, beating salting and packing the but- ! ter. She must not only be punctiliously j clean herself in person and work, but keep ! a strict eye over the clanlincss and order j of her subordinate maidens. In very : large dairies the upper woman ! has full employment, without milking, and needs the assistance always of one, | and sometimes of two, of the more ex-1 perienccd dairy maids, in hutter and cheese making; but in smaller establish- i ments she milks a certain number, gen- j erallv ten cows, while each of her subor- ' dinates have eighteen; her wages arc j usually 55 to 00, rhat of her chief UL'sit . * ? w? W. SOUTH-l AKOlINATi n nts 2*2. and that of the others 18 dollars | per annum. During summer the dairy people must rise at three, and eveu two in the morning, it*the weather be very hot; for which they, are indemnified by two hour's sleep, from one to three in the afternoon. At four they commence milking, which takes i place in the Held, and generally occupies two hours. At the beginning of the season each girl marks her own cows by tying a particular colored ribbon round their tails, and in some places they adopt the precaution vf the milkers carrying a string on which they cast a knot as each cow is successively milked, thus securing against one benig forgotten. As the fields are large, and often at a great distance, the transport of the milk is facilitated by the very simple contrivance of a long, low, four-wheeled, one-horse wagon, in the side bars of which strong iron hooks are inserted, at sdeh distances that the inilk pails, containing from 30 to 40 quarts each, may swing free from each other, and these, tho ;gh filled nearly to the briin, are prevented spilling, notwithstanding many a rude jolt over the rough, and often deeply rutted road, by merely having thin pieces of wood, about the size of a dinner plate, floating on the surface; a practice, indeed, universal in these countries, when pails wi'h any liquid are carried ]even in the hand. wt'k when brought to the dairy is itnmed'aHy strained through a hair sieve into the vessel* whether of wood, earthen ware, copper tinncu, z?uc, cast iron, (lined with a china-like composition) or glass, placed in rows on the floor. All these different kin Is of utensils have been tried with various success, in the hope of discovering how, in hot weather, more especially when a thunder storm is gathering, the milk can be guarded against a too - /* i i early acidity: tor, as u is a nxea anu mvariable rule that the cream must be removed from the milk before the lattor get nt ull sour, and an equally established fact, that all the oily particles cannot be obtained in a shorfer period than thirty-six hours, vessels in which, during sultry, and especially damp weather, the milk could be kept the due time, area great desideratum. As yet, however, there reigns much diversity of opinion the subject, and shallow wooden vessels, as nearly as possible equally wide at top and bottom, containing wlicn full about eight quarts, but in which during summer seldom more than six quarts are poured, arc in most general use. The tinned copper milk pans are very costly, and must he carefully watched lest they should require returning. The y.inc are as vet little known, and the assertion of their effect in better severing the cream from the milk, not sufficiently proved. The cast iron, lined with enamel, though assuredly durable and vcrv clean, ' seems too expensive; an I ihe glass have' many opponents on account of their brit- I lioness, and the vague notions respecting glass and electricity inducing the idea, l hat if the electric fluid get into the milk it cannot get out again! whereas, as it is ascertained that it always attaches itself to a conductor, and, in the absence of any thing more attractive, runs along the surface, it is more likely that the milk - * * * ' I - - L.M. ! m _ should bo protected in glass, wnicu is ? i non-conductor, than in any other substance. In my dairy which contains upwards of 180 cows, the glas9 vessels have been nsed for four years; and I give them a decided preference over all others.? Their form is good, being sixteen inches broad at the top and twelve at the hottorn the glass is dark bottle-green, transparent, and perfectly smooth, about oneeighth of an inch thick, and provided with a rounded rim at the upper edge, which makes it easy to retain a safe hold of them even when full. They contain 9 quarts, but never receive more than 6. They cost 9.1. a piece, and their durability may be esteemed by the fact, that to encourage carefuilness, each dairy maid is allowed one dollar per annum extra, as pan tnonri/i being bound at the same time to pay 10d. for each one she breaks, yet hitherto no girl has broken to the extent of her dollar. It is self-evident that acidity cannot be communicated to glass, and the ease and rapidity with which they are cleaned, requiring merely to be first washed with lukewarm water, then rinsed in cold water and placed in a rack to dry, effect such a saving in fuel and labor (diminishing the number of dairy maids by at least 2,) that the loss quantity of butter obtained, supposing, (which I bv no means concede) that the milk, during a few weeks in summer, docs sour sooner, and consequently throws up less cream in gloss than in wood, is more than com|?ensated by the lessened expense of the establishment, not to mention the great advantages of attaining the indispensable cleanliness and purity of the vessels, with more certainty, because at a less expenditure of time and trouble. Although it is an ascertained and undeniable fact, that the quantity of butter depends much on the nature of the pasture, the locality of the dairy, the universally prevailing cleanliness of the whole management, and very essentially on the purity of the water employed, still I as-1 cribe much of the reputation which our butter has of late years enjoyed (and which is verified bv our obtaining at all seasons one penny per pound above tho market price in our neighborhood) to tho beneficial introduction of glass milk dishes. It has already been slated as a rule, that the cream must be removed from the t Lmw?mwwm VbDNKSUAY, JANU.lli milk before any acidity is perceptible, if butter of first rate qualify is looked for ; and it lias been found by experience that a cellar temperature of from 60 dog. to 62 deg. Fahrenheit, is the mast favorable; a complete diasevermcnt of the creain then taking piece in hours: whereas a greater degree of warm'h. though it q licken the separation, still more hastens the souring process, which operates injuriously not only on tke quality but the quantity of butter. In a cold temperature, the separation is effected much more slowly, so that 43 or even 60 hours may be required; this, "however, is the longest period that may be accorded without incurring the risk of imparting a rank, unpleasant llfttrnr tA t ItP Kllflfil* u;KinK ni'on unt not* the coldest procurable water, in which n piece of pure ice is often thrown, and sometimes, though more rarely, cold spring water is added to the cream about to be churned, which operation is then always performed either very early in tho morning or late in the evening. In cold weather, on the contrary, warm water is applied, both to rinsing the churn and to the cream itself. The churning being O O completed the butter is taken off by means of a large wooden ladle, and carried in a tub directly to tho butter cellar, where, in a large trough, hollowed out of the trunk of a beach or oak, very smoothly polished off inside, and provided w ith a plug hole at the lower extremity, (beneath which a small tub is placed to receive the expressed milk,) the butter is slightly worked, and salted with ihe purest salt, then moulded with the wooden ladle into a mass at the upper end of the trough, and loft for some hours to soak and drain. In the evening it is thoroughly kneaded and heat, or rather slapped, the dairy maid repeatedly lifting a piece from throe to four pounds, and slapping it with force against the trough, so as to beat out all the milky particles; and thus, lump after lump being freed from extraneous matter, the whole mass is spread out, receives its full proportion of salt (in all nhout 1 1-8 02. per pound,) which is worked with the utmost care equally through it, and again moulded into one compact mass. The butter in Holslein is seldom if ever washed, as water is believed not only to rob it of its richness and flavor, hut as being itself susceptible of putrefaction, to be equally inimical as milk, to its preservation, When a sufficient quantity is ready to fill a cask, the several churnings nn once more kneaded through, a very liitle fresh salt added and packed into the barrel, which is made of red beech wood, water tight, and previously carefully w ashed and rubbed inside with salt. Much attention is paid that no interstice shall remain either between the layers of butter or the sides of the cask. A cask is never begun to be filled until it can be completed, as thus alone the butter can he exactly of the same flavor and color, which is probably one reason why small dairies, under whatever management, never produce such good butter as large ones, as the small churnings must remain long exposed to the air, until the requisite quantity is in readiness. The qualities of first rate butter are 1 1 4 - !- * ? ?inn own VclImV COJISIUUrUU IU UCj l^iij a v? v??j j color, neither pale nor orange tinted; 2d, a close, waxy texture, in which extremely minute and perfectly transparent heads of brine are perceptible; but if these drops be either large or in the slightest degree tinged with milk color, it indicates an imperfect working of the butter; while an entirely dry, tallowy appearance, is equally disapproved; 3d, a fresh fragrant perfume, and a sweet kornelly taste; 4lh, good butter will, above all, be distinguished by keeping for a considerable time, without acquiring an old or rancid flavor. ? * * * * The quantity of food w hich can he afforded to the cows during winter, is as AlU-* VI ?V ? VI V/ll u ilUl pvll ceptible on it.s being first churned, manifcsiS itself very shortly nftarwards. Ti?c commencement of acidity in milk is indicated by a very slight wrinkling of the cream, and a scarcely perceptible r.c'.d taste. So soon as these signs appear, the work of skimming must begin, even though the milk have only stood 24 hours; and the cream is poured through a hair sieve (which is kept for this purpose, and must never he used to strain up the new milk with) into large barrels, containing about 240 quarti each (usually sufficient for one churning ) in which it remains till the necessnrv sourness is attained, which in summer follows in 24, in winter seldom under 3d or 48 hours; unless when the small quantity of milk admits of its being partly strnired at once into the cream barrel, and the remaider added without skimming from the milk pans when coo'. This method, undoubtedly, gives at nil seasons the greatest return of butter, but as is generally believed,, not of so rich a quality as that produced from cream alone; and, moreover, in a large dairy, during the time the cows arc in full milk, would occasion much additional trouble, an almost ceaseless churning, nnd a total prevention of cheese, making. The crrnin having - attained its requisite acidity, during the advance lo which it must be frequently stirred vith a small churn staff to prevent ii coagulating, technical. !y called becoming cheesy, the next oh. ject of the dairy woman's skill is the degree of warmth or coolness which must be imparted in order to secure good butter.? Tn wnrm wenthcr the churn is rinsed with rtlr > Bo Y~20, J84L ccrtained at. the beginning of the season, when the harvest returns are known; and in plentiful years the calculation is, that each cow should be allowed three sacks of grain, (generally oats of 140 lbs. each sack ) 39.10 lbs. of straw, including bedding and 1800 lbs. of good hay; whilst for every hundred poun Is of hay h'ss, she must receive 25 lbs. of grain more, or vice versa. Asi rl ii-inif 1 tfrt ainh>r months. wllCn til" ? ? ?t ' cows are con lined to drv food, the hotter loses its fine yellow color, the defect is sought to ba remedied by an admixture of coloring matter: and indeed a high color in butter so much regulates its price in some markets (as in Spain and Portugal.) that tl?e export merchant insistson the desirable shade being imparted when it ceases to be natural. The best ingredients for tins purpose are found to be, auuixtur? of annotta and turmeric, in the proportion of 5 oz. of the latter to 1 lb. of the former. The average quantity of milk obtained here from good slock, may he estimated at from 2000 to 3000 quarts per annum, according to the food and care besiowod on them; the produce of which has been calculated in the following ratio; every 100 lbs. of milk will give 3 1-4 lbs. of butter, 0 lbs. fresh cheese, 11 lbs. buttermilk (exclusive of the water added before and after churning ) and 76 3-4 lbs. of whey; and, though the qualities of individual cows, the nature of f'eir pasture or other food, and the almosphcnc changes, occasion an almost endless variety of resuit, still it may be considered as a fair average that fifteen quarts of milk are required for a pound of butter, for although from some cows a pound may be obtained from twelve quarts, yet others and oven the same cows, at different seasons and with different food, (such as beets or rawpotatoes,) will not produce a pound of butter from less than seventeen or eighteen quar/s* On the whole, it is esteemed a fair return in these duchies w hen the average pnxluce of the dairy amounts to 10(1 lbs. ol butter and 150 lbs. of cheese per cow. When calves are fattened for the market, so much butter and cheese can. not be expected?from the generally reccivcd opinion that fine veal (and the veal of those countries is very fine,) can only I he secured bv feeding with milk fresh from the cow; they ore usually ted for ton or twelve weeks, and attain the weight o! from 120 to 150 lbs. when slaughtered. From the Tennessee Agriculturist. Mile End, November, 1840. In the Southern Cultivator of <)ctol?er , 23d, page 100, A Young farmer asks the following questions: Is', "If a cow be mi ked till within three weeks of having a calf, does it diminish her milking capacity in future?" i think not. I have been attending to this sub,?ft with more than ordinary care for upwards of thirty years. M) chief aim lias Ik-en to keep my cows at the pail up to the lime oi calving. In this I have not generally succeeded, owing to the negligence and | prejudice of my milk-woman ; hut by unremitting attention and perseverance, have accomplished my object most successfully with my old Teezcwater Beauty, 1 have watched her closely during the w O whole period of gestation, with an eye single to ascertain if it injured the milk ing qualities of the cow in future, nnc whether it injured the calf tiiat she vat then carrying. In her best days, she milked ulnnitsix gallons per day of good rich milk, when it was all taken. Slit was about 13 \ cars old last spring, had a calf in February, and is now giving len or twelve quarts per day. Two or three months after calving, she was in bad health, consequently did not give as much ? II. UoMl/./nn, tvhnn lif>r linlf 111 : I tv fl> 111 IVIVIVK } ? xuia ..... young, lint wc thought it was owing tc the sate of her health, more than age, and allowed the calf all of the milk. All of the secretions decrease with an increase of age, owing in a great degree to the loss of teeth, which necessarily throws the harden upon the stomach, and this gives way sooner or later, depending Uj>on the adaptation of food to the age and condition of the animal. Old animal* ought to have the most nutritious and digestible food ; it should lie well steamer or cooked for them after they loose theii their teeth, or a large portion will pass nfi undigested. Children, l>efore teething and old persons, after loosing their teeth consume more food than in middle life and I apprehend it so with other animals TJI stomach and lower bowels consuming only the finer particles of the food, whils the coarser portions are rejected. IIer.c< I infer the reason why children and oh people are more subject to Diarrhea.? i We should perhaps apologize to th< "Young Farmer," for this digression, anc endeavor to stifck more closely to the sub ject we commenced upon. The quantity and quality of milk depends at all times materially upon the quantity and quality of food. For the first six months aftei calving, there is very little varaitioi under uniform treatment; from six t< nine months, there w ill l?e some decrcasi in quantity, and the milker generally re laxes her exertions to empty the udde NUMB I', 11 t o. completely, for the simple plain reaon that it is much easier tq milk a fill disi tended udder than one that has lost it* tenseness? die very willingly quits the stripper, and gives it to the calf or suffer her to go dry. lu this way your cow gives less and less, until at the end of ; nine or tea months, the milk becomes saltish, or dried up. Wnenevor the milk j liecomcs saltish, change ti?e food?give j what she will eat of something more suc.{ culcnt, perspyore in having her milked j clean, and if the calf will suck, let him | tug the udder freely, and you will find ! an increase in quantity, and a change in ! quality, which may be kept until the day i of calving, without injuring the cow or tie j calf in utlcro. Such, at least, has been the result of my experience, aud'the only j regret with me i3 that I have not been successful wtfh all my cows, owing entir? ly, as I licUcve, to the negligence of my milkers. Ifyourcowis managed in this way, with her first calf, you wdl have no trouble afterwards, but if she has been sullbred to "go dry," at a particular period j you will have considerable difficulty in 1 passing that period, though it can be ac. I - I ! ? I I I... tf/VMa M I tt t K / . A/\nrjO ; COIIipil?lieu U\ pciKVfuiiiig III lite I/VUI.7C advised. I apprehend the philosophy of the whole matter io liethis?for I hold it to be sound doctrine* that there is as much philosophy in knowing how to i lcreuse the quantity* and change the quality of the cow's milk* as to build a steam boiler that cannot burst, 'and the one isjust as practicable to my mind as the other. When the cow is impregnated, another 9et of vessels are brought into action, and as selfpreservation is the first law of nature, she points to the embryo in the wo.nb, and directs the fluids from the udder to the womb for the puprose of sustaining the young, aud unless you give your cow the quantity and quality of food that will supply the secretion of in:!k^ it i must necessarily diminish, in proportion ??s the growth of the calf increases. But i if you will supply your cow with as much . goo I rich food as she can digest, sho will eo .tiiitie to yield you good sweet milk, iu proportion to the capacity of the sys'etn to SLStaii the action of the udder and utorus at the same time. If your cow eo?. . tinues to milk freely, the calf will be poor * * ?i? -i- _ i i WIICI1 l( Iir.si comes, Uiiit-SM ?ntr nun ii very well led. If must lie obvio'is to every one, that the system cannot sustain two such iinportunt drams, unless great care is taken to provide lil>eni!iy with good food. Ifyou will adopt these sug; gestions and act up to them completely, I | will guarantee that you shall hav? good ; sweet milk from your cow the days before alir> P:tll/C)i. without riiurimr her or the r * ' J - - O I culf. Our Champion h iler, S\dlc9 wu* , three years old on the J2th day of Septcm!>er, she had h calf on the 7 h of l)e, i j ecm'ier, it is now 11 months a::d 11 days * jcid. I measured the milk piggin this >; morning, and if the milker tells- truth, slie I ; is milking 10 quarts })erday out of three j teats, the other teat and the srrippingsaie ( given to the ca'f, b-sides this it gets as . ! much cut oats and cob.mcal as it will eat. , | Nydia has kept fat, grow n finely and has - ' been in ca!fsince last spring. XVc shad ; give her good keep and have no fear but . , she will yield up 9 or 10 quarts of good I milk per day until she has another calf. i The history oi N vd a may not be deemed ! j uninteresting to the Young Farmer, alI ' though not exactly embraced by his en. i , quirers. 2d. ?* I have sometimes henrd it said by ' : old ladies, that pumpkins will dry up milk. (s it possible that rich nutritious diet will ' diminish the yield of milk from the cow 1 1 to whom it is fed ?" [ ,| This is not a full quotation, but it is [ sufficient to give answer to the enquiry. I i have heard this opinion advanced as long ! !. 0 I can recollect, which is about half a , j century, without heeding it, until a few uoorunnr-i.. I nm now well convicted I that pumpkins will diminish " the quanti, tity of milk in the cow." You may call ! it " drying up/' if you prefer. My at. 5 tention was directed to this matter^ for the I | express jmrpoge pf controverting the idea, [ j and my observations satisfied mc that the r j old ladies were right, J presume that [ every farmer who has fed his horses freer ly with pumpkins, will roa lily admit that ' his stables were wetter from this food than any other. Observing this effect upon my horses, I examined my cowr stalls and found them deluged with urine: [ that the pumpkin j lice was running off ; through the kidneys in gallons of water, j instead of passing through the udder in the secretion of milk. I mixed them i . x j?J _ x -K*.! . ? j wnn meai, diu aia mn uuiain my ouj* m j j I then had them well boiled and mixed withmeal, which lessened their diuretic r effect to a considerable extent, hut I was notlsatisfied that it overcomethus tendency . altogether. They act upon the kidneys r of all animals that eat them in the raw ! stale, in the same manner, and probably to as great a degree, as Watermelons do 5 upon the human family. So I say with trie " old ladies, that pumpkins will dry up . the cow's milk." i I