A SELF-SUPPORTING HOME 



in. Our strainer is made to order, and is 

 like a shallow colander with a wire gauze 

 bottom, over which a piece of doubled cheese- 

 cloth is spread before using, of course to be 

 washed and scalded after each straining. 



Insist on the pail being brought to the 

 house as soon as milking is over. The milk 

 must be strained at once into shallow pans. 

 Next year, when two cows are kept, a cream 

 separator will do away with the pans; but 

 at first such a luxury would be an extrava- 

 gance. Keep the pans in an even tempera- 

 ture in a perfectly clean milk room, or light 

 cellar, where no other food is kept; because 

 milk, cream, and butter readily absorb odors 

 which destroy purity and flavor. 



The night milk we skim the next morning, 

 so that there is fresh cream for the morning 

 cereal, and plenty of milk for the day's cook- 

 ing. The morning milk is left for twenty- 

 four or thirty-six hours, and then skimmed, 

 the cream going into the jar kept for the pur- 

 pose, and the clabbered milk turned into pot 



63 



