410 BRITISH HUSBANDRY. [Ch. XXXVII; 



The form of these utensils is, however, a matter of secondary considera- 

 tion, in comparison with that of their extreme cleanhness, which is the 

 cliief requisite in all the operations of the dairy ; and, therefore, those 

 vessels which can be the most easily cleansed are the best to be employed, 

 whatever may be their shape and material. In order to effect this, not only 

 should the dairy-maid be a careful, cleanly person, but the floor of the dairy 

 should be kept perfectly dry ; for water "thrown down in hot weather will 

 assuredly rise again in steam, and affect the milk with its humidity. The 

 vessels used for holding the milk, the churn, and all the dairy utensils, after 

 being first washed thoroughly clean, should then be rinsed a first and second 

 time with sweet milk : " a cruet, washed ever so clean with water, will 

 cause vinegar to become dreggy ; but if rinsed with a little of the same, will 

 always appear limpid and clear." 



The main point is, indeed, the superintendence of the dairy ; for unless 

 that care be confided to the mistress of the family, and that she be in every 

 respect competent to conduct it with judgment, regularity, and that ])erse- 

 vering industry which is actuated by motives of self-interest, it will be only 

 rarely found to aflbrd any material profit. The making of butter and of 

 cheese are also essentially different ; for although every dairywoman ought 

 to be well acquainted with the former, yet, excepting in the United King- 

 dom and in Holland, no two districts in any other part of Emope manu- 

 facture cheese of similar flavour. This extraordinary difference has been 

 attributed to the nature of the pasture on which the cows are fed ; and 

 this, doubtless, must have some effect, for experiments have been made by 

 experienced persons brought from places where they have regularly lived, 

 and well acquainted with the mode of making the peculiar quality there 

 known, and yet when moved to another spot they have not succeeded. 



MILK. 



IVhen ike milk has been drawn from the cow it should be carried as 

 gently as possible to tlie dairy, and after being there strained through the 

 sieve, it must be then deposited in shallow pans or coolers, not exceeding 

 three or four inches in depth, where it is left to collect the cream, which 

 rises to the surface within a few hours, according to the temperature of the 

 air. Those who are particularly nice, either in the consumption of the raw 

 cream, or for the making of butter, skim it, perhaps, within twelve hours : 

 but it is more generally left full twenty-four or even thirty-six hours, ac- 

 cording to the state of the season, when intended for butter, and is then 

 not unfrequently skimmed again. A small quantity of water — cold in sum- 

 mer, and warm in winter — if put into the bottom of the pan, will be found 

 to assist in making the cream rise, as it equalizes the heat to somewhat 

 approaching the temperature of the milk-house, which it is generally 

 thought should be always kept as nearly as possible at about 55 degrees of 

 Fahrenheit ; but it is doubtful whether the mixture may not prejudice its 

 quality. 



Tlie chief component parts of milk are those which, when separated, are 

 known as forming butter and cheese ; the residue of which is called whey*. 



* These are distinguished by scientific persons as the liulyraceous or oily substance 

 producing cream, of which butter is composed ; the caseous matter, of which cheese is 

 formed; and seiiim, or whey : — 



Cream forming . . 4-5 parts] 



Cheese ,, . . . 3-5 ,, Vof 100 



Wliey ,, . . . 92- ,, J 



This, however, can only convey a general idea of the component parts ; for they must 

 necessarily vary according to the quality of the milk. The 



