522 Cultivation of Grafs Land. Dairying. Management df Millt. 



management of dairies milk is never (kimmed more than once; but in the courr- 

 tyof Effex, as well as fome others, it is the common practice to fkim it three or 

 four times, or till no more cream arifc. In the bufmefs of feparating the cream from- 

 the milk there arc t\vo methods purfued, that moft generally practifed is to fkim 

 it off \vith a fkimming-difh, made either of tin or of wood. The other is adopted 

 only where leads or citterns are common, and where the milk is u fed for making 

 fkim-milk or two rneal cheefes ; and, of courfe before it coagulate, or acquire any 

 degree ofr acidity. Toward the centre of the cittern there is a hole or pipe, which 

 before the milk be put in is (hut with a wooden (topper that rifes feveral inches 

 above the furface of the milk. When the milk is wanted for any of the purpofes 

 above mentioned, a veffel is placed under the pipe, and the (topper drawn up fo far 

 as to allow the milk to run off, but fo gently as that the furface of the cream may 

 not be broken. The milk being thus gradually drained off, the cream (inks down 

 till it at laft retts on the ciftcrn,when the veffel containing the milk being removed, 

 and another placed for the purpofe of receiving the cream, the (topper is entirely 

 drawn out, and the creams drop into the veffels&quot;*. The firft of thefe methods 

 &quot; requires a dexterity of manipulation that can be acquired by practice alone ; but 

 it is of great importance to the fuccefs of the dairy that it be well done ; for if any 

 part of the cream be left the quantity of butter will be diminidied; and if any part 

 of the milk be taken its quality will be debafed.&quot; + 



When the cream has been &quot; thus feparated from the milk it ought to be im 

 mediately put into a veffel by itfelf, to be kept till a proper quantity be col 

 lected for being made into butter, and no veffel can be better adapted for that 

 purpofe than a firm neat-made wooden barrel, in fize proportioned to the extent 

 of the dairy, open at one end, \vitha lid exactly fitted to clofe it.. In the under 

 part of this veffel, clofe to the bottom, mould be placed a cock for drawing off 

 from time to time any thin ferous part of the milk that may chance to be generated ; 

 for mould this be allowed to remain it acts upon the cream- in a powerful manner, 

 and greatly diminimes the richnefs of the quality of the butter. The infide of 

 the opening of the barrel mould be covered with a bit of clofe fine wire .or filver 

 gauze netting, to keep back the cream, while the ferum is allowed to pafs ; and 

 the barrel on its (tand mould be inclined a little forward in the top, to allow the 

 whole to run off.| 



&quot; It is difficult to (tate any particular period for its being kept in thefe refervoirs 



* Anderfon in Bath Papers. f Modern Agriculture, vol. III. + Jfcid*, v * .-&quot; 



