ManafxeTnent — Cleanliness, 275 



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receptacles for milk: these must be scalded 

 perfectly clean, outside and in, beside be- 

 ing frequently boiled in a copper conve- 

 niently posited, well scrubbed with a brush, 

 and rinced in plenty of clean water. Milk 

 should be set immediately : if the weather be 

 cold, put warm water at the bottom of the 

 milk-pan ; if warm, cool the dishes pre- 

 viously with cold water. Skim off the 

 cream in summer, every twelve, in winter, 

 every twenty -four hours. Shift the cream 

 into clean pans daily, in winter ; twice a 

 day, in summer ; generally stirring it se- 

 veral times a day, with a clean wooden spa- 

 tula. To make fine butter, cream should be 

 churned within three days, in hot weather. 

 In severe frosts, it is best to churn the wJiole 

 of the milk daily, according to the practice 

 in Scotland, a frozen cream always making 

 rank butter. German stoves, burning char- 

 coal, are useful in a dairy. The milker 

 should never be suffered to enter the dairy 

 in a dirty apron, covered with hairs from 

 the cow-house ; on this head, three repri- 

 mands, the last accompanied with a dis^ 

 charge. 



