400 MODERN FARRIEK. 



with boiling water before using. When the milk 

 is brought into the dairy, to every eigl it quarts mix 

 one quart of boiling water ; then put up the milk 

 into the bowls to stand for cream.' Dr. Anderson 

 says, ' that if the milk is to be used sweet, its taste 

 may be considerably diminished by boiling ; and 

 that other means of sweetening milk have been at- 

 tempted more troublesome and expensive, and not 

 more efficacious.' 



67. Colouring Butter. 



As butter made in winter is generally pale or 

 white, and its richness at the same time inferior to 

 that which is made during the summer months, the 

 idea of excellence has been associated with the yel- 

 low colour. Means are therefore employed by those 

 who prepare and sell butter, to impart to it the yel- 

 low colour where that is naturally wanting. The 

 substances most commonly employed are, the root 

 of the carrot, and the flowers of the marigold. The 

 juice of either of these is expressed, and passed 

 through a linen cloth. A small quantity of it, (and 

 the proportion necessary is soon learned from expe- 

 rience,) is diluted with a little cream, and this mix- 

 ture is added to the rest of the cream when it enters 

 the churn. So little of this colouring matter unites 

 with the butter, that it never communicates to it 

 any peculiar taste. 



68. Laws respecting Butter. 



An act of parliament (36th Geo. III. c. 86.) parti- 

 cularly regulates the packing, salting, and selling of 

 butter. By that statute it is enacted, that every 

 vessel made for the packing of butter, shall be of 

 good well-seasoned wood marked with the maker's 

 name, and, by a subsequent act, his place of abode ; 

 that it shall be a tub containing 84, a firkin contain- 



