NOTICING in your October number an account of a dairy on Long Island, I am induced to give you a description of one in this vicinity. Mr. Henry Charley has a dairy farm near Laurel Hill, where he keeps from 40 to 50 cows, consisting of Ayrshire, Holderness, Alderny, Durham, and a few natives; but mostly crossed with a fine, thorough-bred Short-Horn bull, and is raising full bloods, and high grades of this breed as fast as possible. He makes veal of his bull-calves, and raises all his best heifer-calves from his best cows for his own use. I found the cows luxuriating in a rich clover pasture when I visited them last summer between 2 and 3 o'clock, the hour for afternoon milking, from which they were taken by the herdsman, and driven half a mile to the barn. This is a stone building 100 feet long, 46 feet wide, with a wing of 60 feet, the same width as the barn, high walls, and steep roof, which make it capable of holding a great quantity of fodder, consisting last year mostly of cornstalks, (some of which he bought very cheap of his neighbors, while others let theirs stand in the field and this spring raked them up and burned them,) rye straw, and oats unthrashed, all of which he cuts and steams--sometimes with a little hay cut also and mixed with the above articles. These are all steamed together, or each separately, (as best suits the appetites of the cows) in a large vat, connected with a pipe through which the steam passes from the boiler, which stands in a room adjoining with stone or ground floor. The chimney is of sheet-iron running up through the roof, and coal used for fuel, renders the risk for insurance at a very low rate. The water is supplied from a spring running into the yard, and thence through a pipe into the boiler. The cows are also watered from the same when the weather is stormy in winter, and they are not allowed to go out. But to return from this digression. After the fodder is sufficiently cooked, which takes but a short time, it is taken out into other larger vats or troughs, with scoop shovels, and there left to cool; then a suitable portion of Indian meal or ground rye, buck-wheat, or oats, or any two or all four mixed and ground together, (which in my opinion would be better,) adding a portion of ship-stuffs, shorts, or even bran. This is the food for the cows at all seasons, except when there is a full supply of grass. They are driven to a woods pasture for exercise and air when there is little or no grass. Air and exercise are indispensably necessary for the health of cows, and without these, the milk will always be more or less unhealthy, according to the nature of their confinement.