Cultivation of Grafs Land.-*- Dairying. Management of Milk y -$c. &amp;lt;T. 525 



fcparating any part of the cream from it. After milking, it is cooled, according 

 to the heat of the weather in fummer, in feparate veffels for the purpofe, and a cer 

 tain degree of acidity brought on and warmed in the winter by being fet by the fire. 

 In this way they obtain a greater quantity of butter, though of an inferior quality. 

 By careful management, however, efpecially if a portion of the firft-drawn milk be 

 feparated, very good butter may, it is fuppofed, be obtained; but the practice, on 

 many accounts, is not to be recommended.* 



In fummer, o-r while the cows are fed on grafs, no art is requifite to give butter 

 that colour which is agreeable to the purchaferor the confumer ; but in the winter 

 and fpring months the dairy people find it neceflary, in order to pleafe their cuf- 

 tomers, to alter that tallowy appearance which is natural to butter in thefe feafons. 

 This is effected by means of a little arnetla, which, after being reduced by tritura- 

 tion to as fine a powder as poffible, is mixed with the cream before it is put into 

 the churn, and in fuch quantities as, from experience, has been found neceflary 

 for giving the requifite appearance. 



Churning. As while the oily or butyraceous part of the milk Is in the ftate of 

 cream, the particles are not in a fufficiently concentrated ftate for producing an 

 uniform fubftance, on account of the large portion of interpofing ferous fluid, 

 in order to produce butter, it is therefore neceflary to force out this by means of 

 continued agitation in the procefs of churning. The cream or milk, after being 

 feparated and prepared as above, is to be put into the churn of the kind which is 

 preferred, as there are feveral different forts employed in different places, and agi 

 tated for fome time, in order to effect the feparation of the butter. (f From the 

 practice generally adopted in the beft managed dairies of cooling, the churn, by fil 

 ling it for fome time with cold water before churning in fummer,and of warming it 

 with fcalding water when the weather is very cold in winter, and of putting in 

 alfocold or hot water among the cream in the churn occasionally, according to the 

 Jfeafon of the year,&quot; it is concluded &quot; that cream pofleffing a proper temperature, 

 whatever that temperature may be, is, among the mofl exact dairy farmers, confi- 

 dered efientially neceflary in the making of good butter; which being admitted, it 

 mufl follow that fome churns may be better fuited to the purpofe than others as 

 fuch as admit a free fupply of atmofpheric air, and permit that which,from the vio 

 lent agitation, has become overheated to efcape,from their preferving that medium 

 temperature which, it would appear, cream, in the courfe of making into butter^ 



* Aftderfon, in Bath Papers* 



