"Strathaven in Scotland has long been famed for rearing good _veal_ for the Glasgow and Edinburgh markets. The dairy farmers there retain the quey calves for maintaining the number of the cows, while they feed the male calves for veal. Their plan is simple, and may be followed anywhere. Milk only is given to the calves, and very seldom with any admixture, and they are not allowed to suck the cows. Some give milk, but sparingly at first, to whet the appetite, and prevent surfeit. The youngest calves get the first drawn milk, or _fore-broads_, as it is termed, and the older the _afterings_, even of two or three cows, being the richest portion of the milk. After being three or four weeks old, they get abundance of milk twice a-day. They get plenty of dry litter, fresh air, moderate warmth, and are kept nearly in the dark to check sportiveness. They are not bled during the time they are fed, and a lump of chalk is placed within their reach. They are fed from 4 to 6 weeks, when they fetch from £3 to £4 a-piece; and it is found more profitable to fatten the larger number of calves for that time, to succeed each other, of from 25 lb. to 30 lb. per quarter, than to force a fewer number beyond the state of marketable veal." The Caledonian Railway now puts this choice veal within the reach of English mouths; and we hope it will, at the same time, add to the prosperity and profits of the Strathaven breeders. The lambing of ewes, the care of the mothers and offspring, the diseases to which they are subject, as well as the other operations which demand the farmer's care in the months of spring, we must pass by. We could go on commenting and quoting from this book, as we have already done, till an entire number of Maga was filled up. But as this would be preposterous, we stop, earnestly pressing upon our readers to place a copy of this storehouse of rural information in the hands of every practical husbandman, in whose professional skill they are at all interested.