at the rate of two pails a day, cut up fine, of course, but don’t feed turnips when she is milking. I have tried every way to destroy the flavor of turnips in milk, but without success. I have boiled it, put soda in it, fed the cow after milking, but it was all the same—turnip flavor unmistakable—and as we don’t like our butter so flavored, I only feed turnips when the cow is dry. The Rev. E. P. Roe in his delightful book called “Play and Profit in My Garden,” says: “If a family in ordinary good circumstances, kept a separate account of the fruit and vegetables bought and used during the year, they would, doubtless, be surprised at the sum total. But if they could see the amount they could and would consume if they didn’t have to buy, surprise would be a very mild way of putting it.” The same rule applies to the keeping of a cow. We buy one quart a day and manage to get along with it. Our cow gives us ten to twenty quarts a day and we make way with the greater part of it. I think with a cow and a garden, one may manage to live, but life without either, according to my ways of thinking, would be shorn of many of its pleasures. [Illustration] THE COW IN THE MIDDLE STATES. BY W. L. BATTLES, GIRARD, PA. Instead of writing on how a cow might be kept, I propose simply to tell just how we manage our cow, what we feed her, how we procure that food; in fact everything relating to her care, so that any one can go and do likewise. “Spot,” we call her, for she has a beautiful white spot in her forehead, is not a Jersey, for we can not afford to buy one at the prices at which they are held with us; nor is she a thorough-bred of any kind; yet she is a good cow, of medium size, fills a twelve-quart pail each night and morning, when her milk is in good flow, that raises a thick coat of rich cream, which, after been churned, furnishes all the butter needed for a family of six, and some to spare. Our place is small, only two acres, and a portion of this is covered by the dwelling, barn, poultry-house, etc. The fruit garden occupies about one-fourth of an acre, and from this portion nothing is grown to furnish food for “Spot.” Adjoining the barn there is half an acre of the land in good grass, or mostly clover, and every spring a quart of clover seed is sown, so as fast as the old plants die out, young ones take their places. A bushel of land plaster is sown on this when the grass begins to start in the spring. This plot produces a very heavy growth of grass and clover, enabling us to cut it three times each season; about the first of June, August, and of October. A coat of fine manure is always spread over the ground immediately after each mowing. The grass is mostly cured, and makes fine hay for winter feeding. Occasionally a small portion of the crop is used green for soiling. Besides the land occupied by buildings, fruit garden, and clover plot, there remains about one acre, which we call the garden. Here are