Cultivation of Graft Land, Dairying, Mating ofCheefe. 



a dairy of cows of any magnitude, in regard to numbers, may be fuppofed to yield, 

 may be rated at fix pounds each per week in fummer, and from four to five in win 

 ter, according to the manner of feeding them. In Suffolk they find that four gallons 

 and a half of milk affords a quart of cream, which, when made into butter, weighs 

 one pound and three quarters. Mr. Abdy found the average quantity of butter 

 made by a cow per week to be four pounds, of fixteen ounces, and the whole in 

 nine months, one hundred and fifty-fix pounds,* befides the advantages of fix (hil 

 lings a-piece for three pigs. 



An inferior fort of butter is often made from whey, where checfe is the principal 

 object of the dairy, 



Ibs. d. . s. d. . (1. . f. d. 



* 156 at lOpcrlb. 6 10 But at the prcfent price, I 3 - 9 15 



Calf 30 18 ditto - - - 150 



3 pigs - 18 ditto - 1 10 



860 12 10 O 



The methods of conducing the procefs in this cafe are thus ftated by Mr. Donaldfon : 

 ** In forae dairies the whole whey when taken from the cheefe-tub is put intofkeels or other veflels, 

 where it remains about twenty-four hours, when it is creamed, and the whey applied to the ufe of the 

 calves andpiga, the latter of which are faid to thrive as well on it after the latter has been taken from 

 it as before. And the cream, when flcimmed oft the whey, is put into a brafs pan and boiled, and af 

 terwards fet in pans or jars, where it remains till a fufficient quantity for a churning be procured, which 

 in large, dairies happens generally once, but fometimes twice in the week.&quot; In others &quot; the green \.hey 

 is put almofl immediately from the eheefe-tub into the furnace-pan where it is fcalded. When it ac 

 quires the proper degree of fcalding heat, cold water, or fome white whey isoccafionally put in: this 

 caufes the whey to break, and throw up a thick white fort of fcum, foraewhat refembling cream, which 

 the dairy-maid keeps conftantly fkimming off as it rifes, and which fhe puts into cream jugs or jar.?, 

 where it remains till the ufual time of churning. In the dairies, where the green whey is fcalded, 

 the runnings, except a .little that is kept for the purpofe of forcing thegreenwhey when fcalding, 

 to throw up the cream, are ufually fet in fkeels or jars, in the fame manner as the milk from the 

 cows ; and .the cream, when taken off, being added to that procured by fcalding, is churned in the 

 ordinary way. 



* In two experiment?, made for the purpofe of afcertaining the nature of making butter, from whey, 

 Mr. Robertfon found the refult the fame, though the procefs was differently conduced. In one, the 

 whey had flood twenty-four hours after being taken from the curd before it was put to the fire ; but 



