STATE AGBICULTURAL SOCIETY. 237 



" When winter approaches, the open trellis window is closed, an 

 additional shutter being fixed outside, and the interval between 

 this and an inner shutter closely packed with straw, to prevent 

 the access of air and cold; the door to the kitchen is at the same 

 time unclosed, to admit warmth. Before the milk is brought 

 from the cow-house, the dairymaid washes the bowls well with 

 hot water, the effect of which is to take off the chill, but not to 

 warm them; the milk is brought in as milked, and is passed 

 through a sile into the bowls, which are then placed on the 

 cistern. A thermometer, with its bulb immersed in the milk, 

 denotes a temperature of about 90*^. The hot water is applied 

 immediately, at a temperature of 100^, or upwards, and con- 

 tinues to flow for about five minutes, when the supply is exhausted. 

 The bowls being of thick earthenware — a slow conductor — this 

 does not heighten the temperature of the milk. The cooling, 

 however, is thereby retarded, as I find the milk, after standing 

 four hours, maintains a temperature of 60^. This application of 

 hot water is renewed at each milking to the new milk, but not 

 repeated to the same after it has cooled. The temperature of the 

 dairy is momentarily increased to above CO^, but speedily sub- 

 sides, the average temperature being 52^ to 56°. 



" It will be observed that the churnings in summer and winter 

 occupy half an l\our or upwards. By increasing the temperature 

 of the cream, I could easily churn in half the time, but I should 

 thereby injure the quality of the butter. When the butter has 

 come, and gathered into a mass, it is taken, together with the but- 

 ter milk, out of the churn, which is rinsed with water. The 

 butter is then [)laced again in the churn, with a quantity of cold 

 spring water in which salt has been dissolved, at the rate of 1 oz. 

 per quart of cream. After a few minutes churning, the butter is 

 again taken out; the water in which it has been washed assumes 

 a wliitish appearance. By this process tlie salt is equally difluirX'd 

 thriHigh the Initter, which requires little manipulation, and is 

 freed fronwi portion of caseous matter. A recent analysis of my 

 butter shows only 1.07 instead of 2.45 per cent, of casein, as 

 before; that it ranks us choice may be inferred, when I state that 

 my purchaser >villiiigly gives me 1 d. per roll more than the 

 hit^hest price in Otley market, and com]»lains that I do not su}>ply 

 him with a greater quantity. 



