The Dairy

A QUAiiT of luilk for every six Inhabitanta ia the rule by which the araount oí inilk required to anpply the populaüün of auy city is calculated. If oleomargarinc, says the London Live Stock Jonrnnl, nota as a spur to onr dairymaids, causing them to improve the quality and eondition of the butter they make, it will lili a not altogefher ignoble mission. CorrKHA8 has no odor itsclf, but absoi-bs and disinfecls the atmosphere of a roorn rapidly. If every dairyman would keep a littlo of t dissolvod n water Id his milk-room, ohanging it every day or two, it would repay the cost. Wiiex oowa gnaw fence-boards and piot up filthy matters,' they are troubled with indigestión, and this causes their ao-called depravedappetlte. Toremedy this, grive a pint of linseed-oil, and repeat ii the next day. Then rive a tablespooníul of salt daily until thecow does not care for it. The trouble is caused by pasture or feed tliat is deficient in soine nutritivo qnality, and a few good feeds of wheut or rye bran might be useful for them. - Exchange. Extra milkers should be kept to breed from, their milkintr qualittea alone entitling them to this preterence. It ia quite as necessarv to raise the calves of good mllkers, in order to have another raoe of good milkers, as it is to mise the colts of good trotters in order to-have Ía8t horses. Extra dairy cpws are ahvays in demand. It is eertainly to be regretted tliat more oáre is not taken to improve the milking fiialities of our eows, and it ia also a source of regjre( that so many of our farmers are in the habit of disposing of so many of their young calves to the bulchers. An oíd dairy man says daring the heat of summer the cow should be milkcd thrée times a day, at regular intervals - about five o'clock in th( morning, one in the afternoon and nine in the evening. The uantity of milk and butter is considerably increased, and the qnality improved, by this practico. The miJk is injured by remaininj in the adder through the heat of the day, and the cow is made uncomfortable, ■ which, of neoeasity, ditninishes her oaefulness. When cows are milked but twice a day in hot weather the adder becomes too much heated and feverish, and the milk is in a similar condition - the cream seems to be melted, the milk soon becomes sour, the cream does not rise well, and the butter is soft and oily. 'J'hese ditliculties, aimoat universally attending butter-making, dfering the summer months, are mostly ovcrcoinu by the praotice of miiking three times a day, and the cow being ncar af hand it is a small matter to adopt this practice."