MILK. 121 



could fifty years ago, when, a ruddy lass of 

 twenty, she was first hired by my grandmother, 

 in the kitchen. 



I believe, if I could make Susan understand 

 that I was pretending to print in a book any 

 part of the business of the dairy, or hen- 

 houses, she would think the subject as much 

 beyond my knowledge, as I consider natural 

 philosophy to be above hers. As I am quite 

 certain she will never read my writings, I will 

 venture to proceed with the best information I 

 possess. 



I suppose I need not say that the material, 

 the management of which, makes the business 

 of the dairy, is milk. This kindly and health- 

 ful fluid, the benign sustenance of the infant 

 from its birth, and, in one form or another, of 

 man in all periods of his life, is produced by 

 various animals in quantity sufficient to afford 

 L 



