DAIRY MANAGEMENT AND PROFITS. 151 



butter we have across from Waterford has, I believe, 

 some sugar mixed with it in the making. Mind 

 and keep the surface of the butter in your potting- 

 firkins rough and scored across, so that the new 

 churning may unite better with the last instalment 

 to an intimate union with which it must be well 

 kneaded. 



Flat cisterns lined with lead, from which the milk 

 was run off by a tap in the corner, used to be fashion- 

 able, and are yet to some degree in vogue ; but they 

 are dangerous unless most incessantly scoured ; be- 

 sides that they blister on hot water being poured 

 into them. Zinc double pans are good. Hot water 

 being put into the outer one makes the cream rise 

 decidedly and firm. White china looks delicious, 

 but is a slippery customer unless in the canniest of 

 hands. To make fine butter, churn the collected 

 cream within three days in hot weather. In severe 

 frosts churn the whole milk daily, as a frozen cream 

 gives a rank flavour to the butter. Butter ought to 

 come within the hour. If it be backward, " at the 

 time it ought to come, not before," put in half a gill 

 of good vinegar mixed in a small quantity of warm 

 milk. 



A cow in good milk cannot be milked in less time 

 than about twelve minutes by the best hand. In 

 some dairies the herd is milked three times a day, 

 the yield they calculate being improved to the extent 

 of at least a third thereby. It is a good plan to 

 have a change of pasture — one for day, one for night 

 — the novelty stimulates the secretion of the system. 

 The last wringing of the teats, remember, is the 



