24 INTRODUCTORY REMARKS: 



tity than that which rises in a second equal space of time; and the cream which 

 rises in the second interval of time is greater in quantity and richer in quality 

 than that which rises in a third equal space of time ; that of the third is greater 

 than that of the fourth, and so of the rest ; the cream that risrs ccntinuing pro 

 gressively to decrease in quantity, and to decline in quality, so long as any rises 

 1 ) the surface. 



&quot; Thick milk always throws up a much smaller proportion of the cream which 

 i actually contains than milk that is thinner ; but the cream is of a richer qual 

 ity ; and, if water be added to that thick milk, it will afford a considerably great 

 er quantity of cream, and consequently more butter, than it would have&quot; done if 

 allowed to remain pure ; but its quality is, at the same time, greatly debased. 



&quot; Milk which is put into a bucket or other proper vessel, and earned in it to a 

 considerable distance, so as to be much agitated, and in part cooled, before it be 

 put into the milk-pans to settle for cream, never throws up so much or so rich 

 cream as if the same milk had been put into the milk-pans dirtily after it was 

 milked. 



&quot; From these fundamental facts, the reflecting dairyist wii . derive many im 

 portant practical rules. Some of these we shaU enumerate, and leave the rest to 

 be discovered. Cows should be milked as near the dairy as possible, in order to 

 prevent the necessity of carrying and cooling the milk before it is put into the 

 creaming dishes. Every Cow s milk should be kept separate till the peculiar 

 properties of each are so well known as to admit of their being classed, when 

 those that are most nearly allied may be mixed together. When it is intended 

 to make butler of a very fine quality, reject entirely the milk of all those Cows 

 which yield cream of a bad quality, and also keep the milk that is first drawn 

 from the Cow at each milking entirely separate from that which is last obtained, 

 as the quality of the butter must otherwise be greatly debased, without materi 

 ally augmenting its quantity. For the same purpose, take only the cream that 

 is fi*t. separated from the first drawn milk. Butter of the very best quality can 

 only be economically made in those dairies where cheese is also made ; because 

 in them the best part of each Cow s milk can be set apart for throwing up cream 

 the best part of this cream can be taken in order to be made into butter and 

 the remainder or all the rest of the milk and cream of the dairy can be turned in 

 to cheese. The spontaneous separation of cream, and the production of butter, 

 are never effected but in consequence of the production of acid in the milk. 

 Hence it is that, where the whole milk is set apart for the separation of cream, 

 and the whole of the cream is separated, the milk must necessarily have turned 

 sour before it is made into cheese ; and no very excellent cheese can be made from 

 milk which has once attained that state.&quot; 



We now pass on to a consideration of the most valuable ingredient in the dairy 

 produce 



Butter. 



Butter is made of cream, freed from its milky and serous properties. This is 

 effected by churning. Some imagine that no butter can be good except such as 

 is made from fresh cream ; but this is a mistake, as cream requires to have a lit 

 tle acidity before the butter will form. The length of time which the cream 

 should stand before churning has never been clearly ascertained ; from three to 

 seven days, however, may be considered as the proper period. A more import 

 ant matter than the length of time which cream requires to stand, is the degree 

 of temperature at which the cream will turn into butter. This has been ascer 

 tained from experiment to be from 45 to 75 of Fahrenheit. In Holland, when 

 the cream is too cold, hot water is put into the churn to raise the temperature to 

 70 or 75. The best quality of butter is obtained at a temperature of 51 accord 

 ing to experiments performed by Mr. Pooler ; and the greatest quantity at a tem 

 perature of 56. During the process of churning, the agitation will increase the 

 heat to about five degrees more than it was when the cream was put into the 

 churn. Mr. Pooler is of opinion, that the greater quantity of butter is obtained 

 by the increased heat causing more milk to remain among the butter ; and this, 

 of course, must decrease its quality. 



In some of the dairies in the neighborhood of Edinburgh, and in all those near 

 Glasgow, the butter is made by churning the cream and the milk together This 



