MANAGEMENT OF A DAIRY. jg'S 



The fojiov/ing method of preparing cream, which is said to 



|be pecuhar to some counties in Great Britain, is too interesting 



to be unnoticed. The milk, when 24 hours from the cow, is put 



into a kettle over a slow fire, which should be hot enoucrh to 



ibring It very near to the boiling point in about two hoursr and 



;not less. A person, usually a child, is set to watch it, and the 



moment a bubble rises to the top, formed by the vaporized 



milk, the whole is taken off and set to rest for 24 hours more. 



At the end of this time, if the quantity of milk be consi'derahle, 



tn e crearn will be an inch or more thick uptn the surface. It is 



now divided by a knife into squares of a convenient size and 



-emoyed. The milk, remaining after the cream is taken off, 



contains little beside the watry particles in its original compo- 



n.ion I he djury women in those counties say, that milk thus 



reated, will yield one fourth more butter than is pi-oduced-in 



he common way, and that a few strokes of the churn wiU form 



uch cream into excellent butter. At present this cream is 



hietiy confined to the breakfast table : it is excellent for w^e 



vith coffee, but when put into tea, it injures its taste, bv beinff 



ns. antly converted, partiaUy into butter, which rises to the sur- 



ace. Cream, prepared as above, will keep somewhat longer 



nan common cream. ^ 



It is said that the quantity of milk produced by cows fed by 



intoin, IS neariy double to that of any other food. The milk 



^'Iso much richer, and will yield a larger quantity of cream. 



s butter will also be better colorea and flavored than any 



cr. Parsnips are also easily raised, and will cause cows t© 



Mice abundance of milk, and they eat them as freely as they 



3 oil cake or corn meal. For cows w'dch are milked in the 



inter season, succulent food, as roots of some kind, should be 



•ovr.eu, and there is. none of more value than the parsnip-.* 



VV ith respect to the making and preservation of cheese, there 



much valuable science to be found in the Complete Grazier: 



3m which a few remarks shall here be inserted. 



The primary object in making good cheese is to have run- 



tvyeil prepared. Dairy women. usually preserve the maw, 



d the curd contamed in it, after salting them, and then by 



icping tins bag and curd, make a rennet, to turn the milk for 



iking cheese. But a more simple method, and which is e- 



ally good in every respect, is to throw away She curd, and af- 



• steeping it in pickle, stretcn out the maw upon a slend^ 



'-Seeessy on gardeaingio 



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