MANAGEMENT OF A DAIRT. WS 



2. The mUk drawn from each Cow separately, should be put 

 Into the creaming pans as soon as milked, without being ever 

 mixed with any other. The dairy maid would thua be able to 

 remark without any trouble, the quantity of milk afforded by 

 each cow every day, as well as the peculiar qualities of the 

 cow's milk. By this means it would be easy to ascertain which 

 of the cows it would be the owner's interest to dispose of, and 

 "which it would be best to keep and breed from, 



3. To make butter of the best quality, it will be advisable, 

 not only to reject entirely the milk of ail those cows which 

 yield milk of a bad quality, but also, in every case, to keep the 

 milk that is first drawn from the cow, at each milking-, entirely 

 separate from that which is got last, as it is obvious, if this is 

 not done, the quality of the butter must be greatly debased, 

 without much augmenting its quantity. It is also obvious, that 

 the quality of the butter will be improved in proportion to the 

 smallness of the quantity of the last drawn milk which is used, 

 as it increases in richness to the very last drop that can be 

 drawn from the udder at that time ; so that those who wish to 

 be very particular as to the quality of their butter, will do well 

 to keep a very small proportion only, of the last drawn milk, 

 for that purpose. 



In that case too, they will give to calves which are designed 

 for rearing, the first part of the milk instead of the last, as the 

 practice of many farmers has been. 



"Butter is found suspended in milk in the form of a white 

 and liquid oil. This suspension is the effect of the saccharine 

 matter and the curd, which are among the component parts of 

 milk. In a state of repose and a cool temperature, this oily 

 matter separates itself in a great degi-ee from the serum, rises 

 to the surface, and there forms a pelicle of greater or less den- 

 sity. 



The formation of cream is a process of nature, which we 

 best promote by giving to the dairies a northern exposition ; by 

 keeping then: perfectly clean ; because filth, besides other mis- 

 chief, is predisposed to fermentation, and is, of course, produc- 

 tive of heat : and by forming the pans in which it ie placed, so 

 as to make them narrow at the bottom and wide at the top, that 

 tliev may offer to the atpiosphere the largest possible surface. 



The separation of the butter from the milk, by churning, must 

 be C3.refully and thoroughly performed. And for an invariable 

 fule, it should be a moderate and continued agitation. If the 



