166 . SMALL COWS PREFERRED. 



large breeds are kept in many parts of the country 

 about London, for the purpose of supplying the city. 

 By giving them succulent food, the milkmen contrive 

 to increase still farther the watery nature of their 

 milk, as before noticed. 



The small breeds have one great advantage : it 

 requires a much less quantity of food to supply the 

 wants of their bodies, so that all over that quantity 

 goes to the enriching of the milk. A weight of 

 food therefore, with which they could give good milk, 

 would only suffice to keep up the body of the larger 

 animal, and the milk would consequently be poor and 

 watery. This is probably one chief reason, w r hy the 

 milk of the small breeds generally excels so decidedly 

 in richness. 



SECTION II. OF BUTTER. 



We are now to consider the various methods of 

 making butter, and some of the questions connected 

 with its preservation. The object in churning, is to 

 break up the coverings of the little globules of 

 butter : this is done by continued dashing and agita 

 tion ; when it has been continued for a certain time, 

 the butter appears first in small grains, and finally 

 w r orks together into lumps. 



a. Where cream is churned, the best practice seems 

 to be, to allow of its becoming slightly sour : this 

 sourness takes place in the cheesy matter, or casein, 

 that is mixed in the cream, and has no effect upon 

 the butter beyond causing its more speedy and perfect 

 separation. 



b. In many dairies the practice is to churn the whole 

 milk. This requires larger churns, and is best done 

 by the aid of water or animal power: it is considered 

 to produce more butter, and this is said by some to be 

 finer and of better quality. I do not think that there 



