594 



THE AMERICAN FARMER. 



After the evening s milk is received, the dairy-woman fills out her return for the day. 

 To do this, she has blanks which give the names of the cows, just as they stand in the barn, 

 numbered as the stalls are, from 1 to 48, with those in other stables under a and b. There 

 are two columns ruled for the morning s and evening s milkings, and the weight of milk 

 given by each cow is recorded, and the whole footed up ; then the disposition of the whole is 

 noted on the same paper. The dairy is charged its quota, after whatever is necessary is taken 

 out for the house, for the families of the men, and for the young calves. This report is filed 

 daily, and at the end of the month each cow is credited with all she has given, and at the end 

 of the year the grand totals are footed up. So complete is this system, and so thoroughly 

 adhered to, that it takes but a few hours of simple figuring, on the 31st of December, to 

 exhibit a full statement for the 365 previous days. 



The advantage, in large dairies, of straining or filtering the cream is well understood. 

 A thorough homogeneousness is secured, whereby the butter comes quicker and is more 



CHURN. 



BUTTER-WORKER. 



thoroughly removed at one operation. If the cream lacks this quality, only a part of the 

 butter, sometimes, will come, while a second or continued churning will be needed to secure 

 the remainder; besides, specks from the windows, or open doors, are liable to fall in, which 

 ought to be removed. For these reasons the cream is strained, and it is no easy operation to 

 strain thick cream from flat pans. On this farm an apparatus is used, which is found in 

 some of the best dairies of Pennsylvania, and which is represented on the previous page. Two 

 vessels are here shown one, a simple receiver ol the strained cream; the other, the strainer. 

 This is a cylinder like a large can, of heavy tin, having above a heavy, fixed, rigid iron bail, 

 with a socket in the middle for a pump-handle to work in at right angles to the bail, while 

 below, in the bottom, are two tubes about six inches long, and two and a half inches in 

 diameter. These have their sides perforated with small holes. 



The bottoms are solid and locked on, so that they may be removed for cleansing the 

 apparatus. The mouths of the tubes are conical, that the cream may run in quickly, and 



