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Article VL 



On the Management of the Dairy, particularh 

 with refpeB to the making and curi?ig of 

 Butter. 



[By J. Anderson, LL.D. F.R.S. and F.S.A.S.] 



WHEN a dairy is cftablifhed, the undertaker 

 may fomctimes think it his intereft to ob- 

 tain the greatefl poflible quantity of produce, fome- 

 times it may be more beneficial for him to have it 

 of the ffiejl qualify, and at other times it may be 

 neceffary to have both thefe objedlis in view, the one 

 or the other in a greater or Jefs pi-oportion ; it is 

 therefore of importance he fhould know how he may 

 accomplifh the one or the other of thefe purpofes, 

 in the eafieft and mod dircdl manner. 



To be able to convert his milk to the higheft 

 pofDble profit in every cafe, he ought to be fully 

 acquainted with every circumftance refpe^ling the 

 manufacture both of butter and of cheefe ; as it 

 may in fome cafes happen that a certain portion of 

 that milk may be more advantageoufiy converted 

 into butter than into cheefe, while another portion 

 of it would return more profit if made into cheefe. 

 It is not, however, intended in the prefent cflay to 

 F a enter 



