great deal on her own responsibility. It had been very difficult to stop the bleeding, and Fred, already very weak, had been so faint and exhausted that she had felt considerable alarm, and was much rejoiced by the arrival of Philip Carey, who had not been at home when the messenger reached his house. Now, however, all was well; he had fully approved all that she had done, and though she did not repeat this to Mrs. Frederick Langford, had pronounced that her promptitude and energy had probably saved the patient's life. Fred greatly relieved, had fallen asleep, and she had now come, with almost an equal sense of relief, to tell his mother all that had passed, and ask her pardon. "Nay, Beatrice, what do you mean by that? Is it not what you and Geoffrey have always done to treat him as your own son instead of mine? and is it not almost my chief happiness to feel assured that you always will do so? You know that is the reason I never thank you."

Henrietta hung her head, and felt that she had been very unjust and ungrateful, more especially when her aunt said,

"You thought it very hard to have your mouth stopped, Henrietta, my dear, and I was sorry for it, but I had not much time to be polite."

"I am sorry I was in the way," said she, an acknowledgment such as she had seldom made.

Fred awoke the next morning much better, though greatly fallen back in his progress towards recovery, but his mother had during the night the worst fit of spasms from which she had ever suffered.

But Henrietta thought it so well accounted for by all the agitations of the evening before, that there was no reason for further anxiety.

It was a comfort to aunt Geoffrey, who took it rather more seriously, that she received that morning a letter from her husband, concluding,

"As to the Queen Bee, I have no doubt that you can judge of her frame better from the tone of her letters than from any. thing I have to tell. I think her essentially improved and improving, and you will think I do not speak without warrant, when I tell you that Lady Susan expressed herself quite warmly respecting her this morning. She continues to imagine that she has the charge of Queen Bee, and not Queen Bee of her, and I think it much that she has been allowed to continue in the belief. Lady Amelia comes to-morrow, and then I hope the poor little woman's penance may be over, for though she makes no complaints, there is no doubt that it is a heavy one, as her thorough enjoyment of a book, and an hour's freedom from that little gossiping flow of plaintive talk sufficiently testiy."

SCHLESWIG AND HOLSTEIN DAIRY MANAGEMENT. (From the Agricultural Gazette.)

THE pride and boast of the Holsteiner is his dairy; and as Holstein butter may well claim to be the best in the world, the following sketch of the management by which the dairy in that country is more especially distinguished, may not prove uninteresting nor useless to the English farmer.

A dairy consisting of two hundred cows gives employment to the following number of persons :-a dairyman, a dairymaid, a cook, a cooper, two cowherds, an odd man, a cheesemaid, and ten dairy girls. The dairyman's duty involves a general charge of the cattle, the calves, and the swine; he is responsible for their being regularly and suitably fed; that the cowherds do their duty; that the hours of milking, &c., are punctually adhered to; and that everything and every person is in proper place and keeping. He must pay strict attention that the cows are milked thoroughly out, on which so much depends. The dairymaid has the superintendence of every work which belongs to the treatment of milk, butter, and cheese, from the moment that the milk is brought to the dairy room, and is answerable for the cleanliness of the whole dairy house; she is also housekeeper, and orders the extra work for the girls not included in the dairy, as gardening in summer, and spinning in winter. Her own particular work in the dairy is to skim the milk, to manage the process of converting the cream into butter, to beat the butter as will afterwards be described, to superintend the cheese-making, to put in the proper quantity of rennet and salt, and to look after the cleanliness of the dairy utensils. The cheesemaid attends to the manipulation of cheese-making, and has to measure the fresh milk as it is put into the tubs, to clean out the dairy room, and to rub, dry, and turn the cheeses. The ten dairy girls have each to milk from sixteen to eighteen cows, to do all the work in cleaning the dairy utensils and the dairy house, and either to spin or work in the garden, or any other work which is ordered by the dairymaid. The cooper repairs and renews the dairy utensils, and makes the casks to contain the butter for sale; he assists at the milking, and takes the duties of the dairyman, in case of illness, so far as the care of the cows and pigs. The odd man milks his number of cows, feeds the pigs, and carries the skim milk out of the dairy-tub into the cheese-tub. When the cows are in the stables, these two last persons assist the dairyman, with the help of the cowherds, to give the hay and corn to the cows. One cowherd is kept for each hundred cows, their duty being to watch the cows as long as they are in pastures, and collect them together at the milking times. In the winter, when the cows are housed, they

have to give them straw and water, and to make up the beds four times a day, so that the cows may always have clean straw to lie down upon.

The routine of dairy work is regulated to follow in twelve hours, to leave exactly the space of time between each operation with the milk, cream, and butter. The morning work commences in summer at two o'clock, by the establishment being called by the girl whose duty for the week has been to remain up the night, preparing the hot water required for the first operations. On entering the dairy room, the dairymaid, with the assistance of the cheesemaid and two of the handiest of the girls, skims the milk, which has stood in the tubs thirty-six hours; it is carried by the odd man into the cheese-tub; the milk-tubs, as they are emptied, are washed and cleaned in the following manner. The tubs, made of oak wood, painted red inside, are placed upon the floor of the antecellar, and the girls are divided into two parties, so that two tubs at a time are undergoing the same process of cleaning. The first girl puts a ladle of boiling water into each of two tubs; next two girls follow with small birch scrubbers, to remove the particles of adhering cream or milk, which is emptied in a pail for the pigs; the fourth and fifth girls, with boiling water and a hard round brush made of pigs' bristles, with which every hair's breadth is thoroughly scrubbed and polished, to remove all acidity. The sixth and seventh girls wash the outsides and bottoms of the tubs with cold water, and dash the insides well with cold water. The eighth girl gives them the final washing in a cold bath, and places them on a heap, when they are examined by the dairymaid, and put out in the air to dry. During the time the dairymaid is examining the tubs, the cheesemaid washes the floor in the milk cellar upon which the tubs stood. As soon as the girls have finished the cleaning of the tubs, they carry the skimmed milk which has been heated into the cheese-tub, to give the proper temperature to the whole before the dairymaid adds the rennet and colouring. These preliminary operations being ended, the dairy girls dress, and having partaken of a piece of bread and butter, at four o'clock proceed with the men to milk the cows. The dairymaid now commences the churning operations, which must be accomplished in not less than fifty minutes, or more than sixty minutes, by the power of either steam or horses. While the churn is in motion, she has time to beat the butter made the previous day, and to put it into casks; all attention being paid that no insterstice shall remain either between the layers of butter or the sides of the cask. The cheesemaid is now occupied in cheese-making. At half-past six the milkers have finished milking, the milk is conveyed in pails swung upon bars stretched across a wagon, to the dairy house, and carried into the cellar by the girls, where it is immediately strained through a hair sieve into the tubs, each containing

a measured quantity; this duty is performed by the cheese-maid, who must have finished, with the assistance of the cook, cheesemaking on the return of the milkers.

The girls then carry the tubs placed out to air into the cellar, where they remain twelve hours. They then go to breakfast. After breakfast they wash out the milk pails and the conveyance pails, the churn, &c., and all other utensils that have been used that morning, and wash out the ante-cellar, and then they dress. At nine o'clock they do any work unconnected with the dairy until eleven o'clock, when they are called to dinner; at twelve o'clock they lie down to repose until two o'clock, when the routine of work is repeated as above described, and completed at seven o'clock, when they sup, and dispose of their time until nine o'clock, at which hour they retire to bed.

The dairymaid is by far the most important person in the establishment, as on her skill, attention, and diligence, depends in a great measure both the quantity and quality of the butter, and, by consequence, the profit of the produce. She must not only thoroughly understand but accurately observe the moment when the cream has attained the proper degree of acidity in the cream tub, also regard the temperature, adding either hot or cold water in the churning. The cream, when skimmed, is put into a large tub, where it generally remains twenty-four hours, or until it has reached the first stage of fermentation, before it is churned. When the butter" is come," it is placed in a trough, and washed over with water as cold as possible, to separate the milk from the butter; the water is drawn off, and the butter is beaten so much that the milk is almost entirely pressed out. Salt is then sprinkled upon it, and the mass loosely turned over, to give the salt time to extract any remaining particles of milk or moisture. After remaining twelve hours, the butter is again beaten to squeeze out the brine, and after remaining twelve hours longer it is again beaten and placed in the casks.

Although it is an ascertained and undeniable fact that the quality of the butter depends much upon the nature of the pasture, yet to the untiring attention and experienced skill of the Holstein dairy farmer must, in a great measure, be ascribed the great reputation which his butter has of late years held in the London market, to which the greater part finds its way.

SOWING AND REAPING.-Time is the proper season for sowing; eternity for reaping. Can that labour, which is attended with an eternal recompense, possibly seem too long, and make us faint and weary? husbandman seeks only the proper time and opportunity to sow, hides

A

and buries his seed with care, expects not the fruit of his labour and of his seed till the time of harvest, and persists in toil and hope to the end. Súch ought the life of every Christian to be, with respect to all good works.-QUESNEL,

MACRINA, SISTER OF S. BASIL.

(Compiled from Fleury.)

IN our second Volume we gave a short history of that holy Saint of the fourth century-Basil, called the Great. The assistance his widowed mother received from the wise counsels of her mother Macrina was there incidentally mentioned, and to these two holy women his early training and the formation of his character are attributed, for he himself thus writes on it: "I was brought up by my grandmother, blessed woman! who taught me the words of the holy Gregory which she cherished herself, while she fashioned and formed me, being yet a child, upon the doctrines of piety. By the grace of God, I have never given in to any false doctrine, having always preserved those which my blessed mother and my grandmother Macrina breathed into me.

But among the blessings of good and Christian parents and relations, there was one to whose bright example he was indebted, under GOD, for the fixing of his heart on heavenly wisdom, and that at the time when he was in great danger of being taken captive by the wisdom of this world. Of a noble and rich family, and numbering on the side of both father and mother relations of high station and renown, both military and civil, the career before him was such as this world would call brilliant. Not that his descent was less illustrious in a Christian aspect, for his maternal grandfather was a martyr; his father's parents were forced to live seven years in the woods and mountains of Pontus, to shield themselves from the Maximian persecution. Two brothers lived to be Bishops, and his mother Emmelia and his sister Macrina are held in remembrance as saints; but the applause of the world was near blinding his eyes to the true and only Light, and deafening his ears to the Gospel sound.

He and his friend S. Gregory Nazianzen had been educated for rhetoricians, and had completed their studies at far-famed Athens. Their oratorical powers were such that every prize which secular ambition could desire seemed within their reach. Their names were known far and wide; their enemies ever acknowledged their high attainments, and what was still more dangerous, they were themselves popular in their circle of acquaintance, which was far from small.

S. Basil left Athens before his friend, and returning to his home at Cæsarea in Cappadocia, began his official career by pleading in trials, as a prelude to obtaining a high civil station; and this it was which made the study of eloquence so eminent in those days.