It is worthy of remark that experience shows that rich pastures, used for fattening, fully maintain their fertility through a long series of years, whilst those used for dairy cows require periodical dressings to preserve their fertility. If these computations be at all accurate, they tend to show that too little attention has been given to the supply of substances rich in nitrogenous compounds in the food of our milch cows, whilst we have laid too much stress on this property in food for fattening cattle. They tend also to the inference that in the effects on the fertility of our pastures used for dairy purposes we derive advantage not only from the phosphate of lime, but also from the gelatine of bones used as manure. On comparing the results from my milch cows fed in summer on rich pasture, and treated at the same time with the extra food I have described, with the results when on winter food, and whilst wholly housed, taking into account both the yield of milk and the gain of weight, I find those from stall-feeding full equal to those from depasture. The cows which I buy as strippers, for fattening, giving little milk, from neighboring farmers who use ordinary food, such as turnips with straw or hay, when they come under my treatment increase their yield of milk, until after a week or two they give two quarts per day more than when they came, and that too of a much richer quality. RICHNESS OF MILK AND CREAM.--I sometimes observe, in the weekly publications which come under my notice, accounts of cows giving large quantities of butter. These are usually, however, extraordinary instances, and not accompanied with other statistical information requisite to their being taken as a guide; and it seldom happens that any allusion is made to the effects of the food on the condition of the animals, without which no accurate estimate can be arrived at. On looking over several treatises to which I have access, I find the following statistics on dairy produce: Mr. Morton, in his “Cyclopædia of Agriculture,” p. 621, gives the results of the practice of a Mr. Young, an extensive dairy-keeper in Scotland. The yield of milk per cow is stated at six hundred and eighty gallons per year; he obtains from sixteen quarts of milk twenty ounces of butter, or for the year two hundred and twenty-seven pounds per cow; from one gallon of cream three pounds of butter, or twelve ounces per quart (wine measure). Mr. Young is described as a high feeder; linseed is his chief auxiliary food for milch cows. Professor Johnston (“Elements of Agricultural Chemistry”) gives the proportion of butter from milk at one and a half ounces per quart, or from sixteen quarts twenty-four ounces, being the produce of four cows of different breeds,--Alderney, Devon, and Ayrshire,--on pasture, and in the height of the summer season. On other four cows of the Ayrshire breed he gives the proportion of butter from sixteen quarts as sixteen ounces, being one ounce per quart.