Mrs. Lance Rawson

“ If the cow is restless and uncomfortable in the bail, don't scold or become impatient with her, but try and find out the cause. See if the bail is comfortable and not too small, if her udder or teats are sore, if she is standing in slush or filth—this last is always a cause of unrest, for the reason that it irritates and stings the feet, and will often make the cow kick. ”

“ A cow which has no calf must be milked quite dry, not a drop left. Brewer's grains are good food for milch cows, they are not fattening, but will make milk. They are also good for young growing pigs, and for poultry.
HINTS ABOUT COWS.
First and foremost, a hint that every man who milks a cow should bear in mind is never to make her afraid of him. A cow that is frightened, worried, or fretted in the least never does her best. She becomes nervous and irritable, however good tempered she may naturally be. ”

“ Many families buy a cow to supply the family with milk. Where there is a good town common or plenty of green pasturage on the outskirts of the town, the custom is to turn her out directly after milking in the morning, and either trust to her coming home to be fed at night, or else going or sending for her. ”

“ At two years of age you will find a wrinkle at the base of the cow's horns, but it is not fully developed till she turns three. When five years old another wrinkle will form, and after five she will get a new one each year of her life. ”

“ If she has access to plenty of grass, twice a day, that is, night and morning will be often enough to feed her, and then give a bucketful of warm water with two or three quarts of bran or light meal of some kind in it. Green sugar cane is excellent for a milking cow, especially if mollasses is cheap enough for you to use with it. ”

“ In the hot weather it is well nigh impossible to keep butter at all firm, but the following plan will do if any will:—Dissolve about half a teaspoonful of saltpetre in a medium sized milk dish or basin. ”

“ Now place the curd in a cloth, squeeze the whey out, and then break it up fine in the hands if you have no machine. To every 4 lbs. of curd allow 1 oz. of salt. It is now ready to be divided into quantities for cheeses, placed in the cloths, then into the moulds, and lastly pressed till all the moisture is squeezed from the cheese. ”