Management of Dairy Cattle. 277 



val 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 cowhouse 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 boAvls, 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 continues to flow for about five minutes, when the supply is 

 exhausted. The bowls being of thick earthenware — a slow con- 

 ductor — 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 tem- 

 perature of the dairy is momentarily increased to above 60", but 

 speedilv subsides, the average temperature being 52 to 56°. 



It will be observed that the churnings in summer and winter 

 occupy half an hour or upwards ; by increasing the temperature 

 of the cream I could easily churn in half the time, but 1 should 

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

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

 buttermilk, out of the churn, which is rinced with water ; the 

 butter is then placed 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 whitish appearance. By this process the salt is equally dif- 

 fused through the butter, which requires little manipulation, and 

 is freed from a portion of caseous matter. A recent analysis of 

 my butter shows only 1*07 instead of 245 per cent, of casein, as 

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

 that my purchaser willingly gives me \d. per roll more than the 

 highest price in Otley market, and complains that I do not supply 

 him with a greater quantity. 



In this dairy, of the small dimensions I have described, my 

 produce of butter reaches at times 60 to 70 lbs, per week. Though 

 the size may appear inconveniently small, yet 1 beg to remark on 

 the greater facility of regulating the temperature of a small in 

 comparison with a large dairy. This difficulty will be found 

 greater in summer than in winter, as it is far easier to iieighten 

 than depress the temperature. 



I have cooked or steamed my food for several years. It will 

 be observed that I blend bean-straw, bran and malt com])s, as 



