T11K 



AND Till <:<)AT 



DAIRY FARMING 



HiBtory 



following Dam. s : -Bengal, 4 ; United Provinces, 11 ; Central India and 

 Kuj!> I'iinjab, 6; Assam, 1; Burma, 1; Bombay, 18; and 



Madras, 5. Still, the problem of the protection of the public against diaaaae 

 through the supplv of impure and adulterated milk has hardly been even 

 Miphited. For kindred subjects consult : Bees and Honey 



I ; Poultry and Ducks, etc. (pp. 134-6) ; Feathers (pp. 13&-42) ; 

 (p. I'M) ; Hides and Skins (pp. 632-40) ; Horns (pp. 644-6) ; Manure, 

 irmyard (p. 7(58) ; Pigs and Bristles (p. 752) ; and Wool, Hair 

 id Pashm (pp. 1121-31). In the present article Dairy Produce, surih as 

 lilk. Mutter, (Jhi, Cheese, etc., will be dealt with in such detail as space 

 rill admit. 



History. Voolckor (Improv. Ind. Agri., 1896, 206-11) has very properly ob- 

 r\v.l i hiit I ho t.wo most striking features of Indian dairying are, the small yield 

 milk uiven by the cows, and the richness of the milk of the buffalo. In Bengal 

 I i nary country cow will not give more than 2 Ib. of milk a day. In Madras 

 1 from 2 to 4 Ib. a day. As a rule, the cows will only milk for six months, 

 1 1 >f ten have but one calf in the course of two years. The milk of the buffalo, on 

 other hand, is very much richer than the average cow's milk in England, for, 

 areas the latter may be said to contain 3 to 4 per cent, of butter-fat, and 12 

 115 PIT cent, of total solids, buffalo's milk has no less than 7J per cent, of butter- 

 b and 18 per cent, of total solids." These are exceedingly important facts 

 lich cannot be overlooked. No conception of the value and extent of dairy 

 ling in India could be formed were the part played by the buffalo and the 

 >at to be omitted. 



Another highly significant feature is the extent to which milk and the pre- 

 rations derived from it are boiled before being eaten. Milk, butter and cheese 

 we been boiled preparations from the most ancient classic times of India 

 jnfer with the references below to the Institutes of Manu) a direct and practical 

 iptiition doubtless to the greater danger in the East than in the West of con- 

 ning articles of food so liable to contamination as milk and its derivatives. 

 ichanan-Hamilton (Journ. Mysore, etc., i., 6, 116; ii., 14-5, 382) wrote in 1807 

 account of the milk and butter of Mysore that is fully corroborative of the 

 nt to which in India boiling is and has always been an essential feature. His 

 uription is not only true to-day (and not of Mysore only, but of the greater part 

 ' India), but it is one of the most concise and accurate that has been penned. It 

 i&y, therefore, be interesting to give here an extract from that historic work : 

 The cattle in this country are milked by men who carry the produce home to 

 ' women ; for they prepare the butter. The milk on its arrival, is immediately 

 )iled for at least one hour ; but two or three hours are reckoned better. The 

 then pots, in which this is done, are in general so nasty, that after this operation 

 i part of the produce of the dairy is tolerable to an European ; and whatever they 

 9, their own servants must prepare. The Natives never use raw milk, alleging 

 :it it has no flavour. The boiled milk, that the family has not used, is allowed 

 cool in the same vessel ; and a little of the former day's Tyre, or curdled milk, is 

 led to promote its coagulation, and the acid fermentation. Next morning it 

 i become Tyre or coagulated acid milk. From the top of each potful, five or 

 inches of Tyre are taken, and put into an earthen jar, where it is churned by 

 ing round in it a split bamboo." ..." After half an hour's churning some 

 water is added and the operation is repeated for about half an hour more ; 

 len the butter forms. The Natives never use butter but prefer what is called 

 not only as that keeps better but also as it has more taste and smell. In 

 er to collect a quantity sufficient for making Qhee the butter is often kept for 

 ro or three days and in that time a warm climate renders it highly rancid. 

 Tien a sufficient quantity has been collected it is melted in an earthen pot and 

 ailed until all the water mixed with the butter has been evaporated. It is 

 en taken from the fire. ... It is eaten when even a year old." Buchanan- 

 unilton (Stat. Ace. Dinaj., 277) gives the following : " Chhana or curd is pro- 

 red by boiling the milk, and by adding to it while hot, some acid milk, which 

 >agulates the whole into one mass. This is put into a cloth and the whey ex- 

 so that it is a kind of cheese." In his Gazetteer of Bihar and Patna (pub- 

 lish. <! by Montgomery Martin) Buchanan-Hamilton speaks of two distinct 

 classes of milkmen : the one, he says, churns the milk as it comes from the cow, 



469 



Indian 



Km. Ir. I 



Produce. 



SMI .11 Yi.-M. 



Rich Quality. 



Buffalo and 

 Goat. 



Boiled 

 Preparations. 



Boiled for at 

 least one Hour. 



Curdled Milk 

 (Tyre). 



Ohi. 



One Year Old. 



' W,, ri.UVXri l.f 



