injury the hay receives, but extends to the future crop, which is prevented from shooting as early or vigorously in spring, as it would do if the after-grass covered the ground in winter; for it will probably be found, that, as a general practice, eating the after-grass is not a good one, though in many rich lands, or those that can be assisted by yard manure or clay ashes, it may be done, especially where the mowing has been performed at an early season; few, if any, ever think of using manure for this purpose; it is too much wanted for potatoes, which generally consume all the produce of the farm yard. When the grass is cut, it is generally thrown out of swathe, be the weather wet or dry; though certainly it would be much safer in the swathe in wet weather. It is also usually turned so often, especially in hot sun, that it loses much of its value; even after it is fit to put into field cocks, it is frequently spread about the field, and often caught by showers, and all the process of drying had recourse to again, to the great injury of the hay. There are very few who employ hands enough for this purpose, which requires more than any other farming operation, as every thing depends on catching the favourable moment. The very common oversight of not obliging hay makers to bring spades and other tools, according to the work they may have to perform, very frequently occurs here. Early in the morning, whilst dew is on the grass, or after a shower, whilst the hay is drying, much useful work might be performed; cleaning and sinking ditches, making drains, picking stones, and various other works, of which there can be no want in any farm in this county. It is a disgusting thing to see a number of labourers, at such a season of hurry, sitting smoaking under a hedge, waiting for the hay to dry, &c. The usual lazy method of mowing is injurious to both crops;

it leaves much of the grass uncut, and the stumps that are left, are worse than useless. When they cut meadow for themselves, that they buy standing, they not only shave it into the earth, but defer it to so late a season the grass has not time to recover before the winter sets in. In letting meadow on the foot, there should be always a restriction as to the time of cutting; in that case, if cut at an early period, the closer it is cut the better; but not so low as to injure the crown of the plant. There is a large portion of the hay of this county produced on callows, (meadows near the banks of rivers,) and though they are frequently lost by sudden floods, after being made into hay, yet so indolent are the proprietors, that they usually procrastinate their removal until, though they are not caught by flood, the bottom of each cock is much injured. Nothing is more common than to see hay cocks standing like small islands in the midst of water, especially along the river Suck.

Hay should always be shaken out of swathe after the mowers, by hand, and not in the customary lazy way with forks, which leave it in wisps, impervious to wind and sun; no grass cut after one or two o'clock should be spread out until the following morning when the dew evaporates, nor should any hay be left spread during the night, except it has received wet. "Oh never fear, Sir!" has spoiled much hay in this county, and in every other, for every thing is left to chance. Both tramp cocks and grass cocks are always left on too broad a base, they should be well pulled at the bottom, and every handful frequently crossed over each other on the top of the cock; the observance of this very simple process will, in a great measure, prevent the admission of rain water. The northern method of making the hay in lap cocks or muffs, is, I imagine, scarcely known

in this county, The fermentation of the hay is carefully prevented; if the cock gets the least warm they are frightened, and it is instantly taken down, I certainly am no advocate for that excessive high fermentation that makes the hay of a foxy colour, and though preferred in many parts of England, I agree with my horse in preferring green hay that has undergone a gentle fermentation. Although I am convinced our hay generally receives too much making, yet the generally succulent state of our herbage, and a more humid atmosphere, compared to that of England, make more time necessary than would be required in that country. When the hay is fit to make into tramp cocks, (field cocks of about a ton each,). if time will permit, it will be found a beneficial practice to draw it home to the rick yard, to be made into the same size as field cocks, and so ranged as to be easily built into a rick or large cocks, when sufficiently seasoned. It is nearly impossible to give directions suited to every case for the best method of making hay. Any one can make hay in good weather; the only danger then is too much making: wet weather is what tries the skill of the farmer; at this period an abundant supply of labourers, of all ages and sexes, enables the farmer to take instant advantage of every favourable moment.

It is a very common practice to spread out more hay than can be well made up the same evening; trusting too much to chance, nine times in ten they are caught by rain, or at least heavy dew, and have not sufficient help to prevent the effects of a coming shower, which in summer can be generally prognosticated by most country people sufficiently early, if help is at hand. It will be found a good general rule to spread hay as little as possible after it has been made into grass cocks, but frequently to re-make them from small into large, in

creasing the size with the state of dryness; always carefully shaking with the hand, each time of re-making, and pulling well the bottoms of the cocks, and spreading it on the tops, and the hay smoothed neatly down the sides of the cocks, so as to have the appearance of being thatched.

It is needless to detail the process of making clover into hay; he must be a wretched farmer that does not consume it by soiling in the house; also, Lucern, St. Foin, or any other green crop. The farmer should watch his field cocks to prevent too great a state of fermentation, which may easily be perceived at the leeward side of the cock, not only by the hand, but by an appearance of moisture, as if the cock was wetted on the surface in one spot near the top. Sometimes a hole made into the cock will check it, if not, it must be well shaken and re-made.

SECTION VIII.

DAIRIES-THEIR PRODUCE AND MANAGEMENT.

DAIRIES, on the extensive scale they are in the counties of Cork, Limerick, Waterford, or Carlow, are, I imagine, unknown in this county. Near Galway, especially on the west side, a large quantity of excellent butter is produced, and near every town as much as supplies the home consumption; any not used in this way is salted, and generally sold in Galway. The merchants of Galway have lately very laudably offered premiums for the best butter, and I trust they will shortly become exporters. Mr. Dodd, who was for

merly an eminent provision merchant in Dublin, and who is now weigh-master and butter-qualifier of Galway, has taken every pains to improve and extend the butter trade; though it commenced with such favorable prospects, that the butter brought the highest prices in the London and Spanish markets, yet I understand it has lately rather declined. The merchants are making every exertion for its advancement. The butter made at Barna, near Galway, is of very superior quality, and its character so well established, that there is always a competition for it by the inhabitants of Galway. Dare I say, that to my taste, (especially that made by one woman near Barna,) it is superior to any I have ever tasted elsewhere; it is made of the natural colour of butter, and not spoiled by the addition of too much hot water, which almost every dairy maid, from habit, uses to hasten the process. Many seem to overlook the bad taste caused by dirty vessels and hot hands,-which should never (nor indeed any hand) touch the butterso as the butter looks nice, and floats in clear water in a cut glass cooler. In excessive hot weather, cold spring water may be necessary to bring the butter to the breakfast table, but surely not in cold weather.

I trust the use of turnips will not be established in the dairies here, as they are beginning to be in the county of Carlow, where, if the practice becomes general, the merchants will have to regret it, in the loss of that high character their butter has obtained at foreign markets.

Almost every cottier near Barna has a cow, some

I have frequently heard "some bad weed that the cows eat," accused for the ill taste occasioned by dirty vessels. I beg to point my readers attention to the Survey of Kilkenny, by Mr. Tighe, for the filthy method of making Waterford butter.