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Stone over the spring, or stone it up ; then dig a trench in the side of the hill to 

 reach the hottom of the well. Stone up the tvench and cover it with earth; or a 

 trough may answer the purpose, when buried in the ground. Where the water 

 issues out, there dis: a waterinof-i-)lace — water mav, in this way, be led to the cattle- 

 yard and house, and also used for irrigation. Besides good watering places, cows 

 need shade in hot weather. And if there be any dearth of trees in your pas- 

 tures, go to work at once, and plant them out; they will be growing while you 

 are sleeping, and will soon shelter your cattle trom the fiery rays of the summer's 

 sun. 



Having thus " beat the bush," and not altogether uselessly it is hoped, I come 

 now to the consideration of the subject more immediately in hand. Your cows 

 have come home from the pasture at night with udders well filled, and are 

 quietly ruminating, while the boys and girls are getting ready to relieve them of 

 their liquid treasures. Let this operation be performed w'ith all care, and gen- 

 tleness, and fidelity. Dirt and dung dropped into milk do not enhance its value, 

 at least for most people's taste — be careful, therefore, and not make a compound 

 of the contents of the milking pail, such as the dogs would make a wiy face to 

 swallow. The peculiar flavor which some butter possesses, is often acquired by 

 want of care in milking. Be gentle too, in milking. If the cow kicks, or slaps 

 her tail in your face, you will not mend her manners by flinging the stool at her 

 head, neither will you ease your pain by kicking her in return. Mild measures 

 and patience with all dumb animals, is the grand secret of teaching them docility. 

 Be faithful and milk quickly and tenderly, and strip, and strip, till the last drop 

 is taken away. These last drops — these strippings — are the richest parts of the 

 milk and should carefully be secured. Besides, by an opposite course, the cow 

 will be dried up, long before the proper time. 



Before the milk is taken to the milk-room, it should be cooled. To effect this 

 object, it is usual to let it stand in some cool place, in the pails. In some large 

 dairies, however, it is strained into a large vat, which does not stand in the milk- 

 room ; and when considerably cooled, is drawn oft" into pans, which are set in 

 their appropi'iate place. If milk, warm from the cows, is taken in large quanti- 

 ties to the milk-room ; it imparts to it a higher temperature than is suitable for 

 the keeping of the milk till all the cream rises. The pans — those used in this 

 region are now always of tin, though formerly earthen ones were common — 

 should not be filled more than half or two-thirds full ; the hotter the weather, 

 the less milk should be in a pan, as it will cool the quicker. The milk should 

 stand in these pans, carefully arranged on shelves, until all the cream is risen, 

 when it is skimmed. The time varies, according to the weather; from thirty- 

 six to forty-eight hours, may be taken as the usual pei'iod, with our best butter- 

 makers. In the hottest weather, the milk sours before all the cream is risen. As 



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