MILK AND MILKING.
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The practice of milking thrice day, especially when COWS are in good pasture, is recommended each milking willgive aI- most as much as if only done twice, for. when the udder is full, the milk begins to he absorbed into the body of che animal, This practice will be found not only to increase the quantity of manure but ot milk.

 Milk should be poured into pans as soon as possible, and if carried far, or much shook, never gives abundant or very good cream. .,, In order to fud the richness of the milk of your different cows, pour the nrst Q! your milking each into glass tumblerss ana when the cream has risen you can easily see which bears the thickest coat. Win- ter's-miIk, although less abundant, will oe found to be richer than summers.

 Milk gradually increases in richness

 from the first drop down to the last. Take

 a tunbler full Of first, and another full o

 the last you will find that the first yieldi not one tenth part as much as the last 1; ant | the difference of it's quality is as great al

 that ofits quantity. They who by careless milking, leave half pint, in reality los not only as much cream as the five pint afford; but also all that part of the crean

 which gives richness and flavor to tn butter, and dry up the COW into the bar gain. .

 II A milk pan should not be above thre' inches deep.--NeW England Farmer.