are so improperly deprived, and it would also promote the formation of saliva. Indeed, calves are much disposed to lick and suckle everything that comes within their reach, which seems to be the way that nature teaches them to supply their stomachs with saliva. “But, though suckling their dams may be most advantageous in that respect, yet it has also some disadvantages. The cow is always more injured than the calf is benefited, by that mode of feeding. She becomes so fond of the calf that she does not, for a long time after, yield her milk freely to the dairy-maid. The calf does not when young draw off the milk completely, and when it is taken off by the hand the cow withholds part of her milk; and, whenever a cow’s udder is not completely emptied every time she is milked, the lactic secretion is thereby diminished. “Feeding of calves by the hand is in various other respects advantageous. Instead of depending on the uncertain or perhaps precarious supply of the dam, which may be more at first than the young animal can consume or digest, and at other times too little for its supply, its food can, by hand-feeding, be regulated to suit the age, appetite, and purposes for which the calf is intended; other admixtures or substitutes can be introduced into the milk, and the quantity gradually increased or withdrawn at pleasure. This is highly necessary when the calves are reared for stock. The milk is in that case diminished, and other food introduced so gradually that the stomach of the young animal is not injured as it is when the food is too suddenly changed. And, in the case of feeding of calves for the butcher, the quantity of milk is not limited to that of the dam (for no cow will allow a stranger calf to suckle her), but it can be increased, or the richest or poorest parts of the milk given, at pleasure.”