Book VII. 



MILKING. 



983 



drawing the spindle (c) to admit the removal of the butter or the cleaning and scalding of 

 the churn. 



663 



664 



6313. The Lancashire plunge churn, {Jig- 665.) 

 is a simple and effective implement, worked by the 

 operator st&nding on the levers (a, h) throwing 

 his whole weight alternately on each, so as by 

 means of the line (c, d) connected with the churn 

 statF to raise it and turn it round, and lower it and 

 turn it round alternately. 



6314. The most exquisite cleanliness in the dairi/y 

 is an essential requisite, as to the walls, floor, shelves, 

 benches, and in the diflferent utensils. The milk 



coolers and all the dishes in which milk is put, as 

 well as the churn, must be scalded, scrubbed, 

 rinsed and dried every time they are used. Scald- 

 ing is less frequently requisite in the cheese 

 utensils, but they also must be almost daily washed 

 in hot water, dried, and aired. When any 

 vessel becomes tainted with the acidity of milk, 

 it operates like leaven, on what is put into it; 

 if this taint cannot be removed by ordinary 

 scalding, it may by boiling or immersing in water 

 impregnated with alkali ; but afterwards it must 

 be well boiled ; or a day or two immersed in 

 pure water. 



Sect III. Of Milking and the general Management of Milk, 



6315. The times of milking vary greatly in different districts. In most places cows 

 are milked twice in twenty-four hours throughout the year ; but in the best managed 

 dairies wliere they are abundantly fed, they are milked at morning, noon, and the approach 

 of night ; the additional quantity thus obtained is very considerable^ but according to the 

 experiments of Parmentier it must be inferior in quality ; for he found twelve hours re- 

 quisite for the due preparation of tlie milk in the cow. Where quantity of milk or cheese 

 is an object, three times milking must be decidedly preferable ; but it is certain that in 

 the best butter districts of England the cows are only drawn twice a day, between five and 

 six o'clock morning and evening. Whatever may be the times of milking, it is essen- 

 tial that the milk be drawn off clear ; for if the milk which the cow can be made to yield 

 at the time be not completely taken away, the quantity left will be reabsorbed into the 

 system, and no more will be generated than is necessary to supply the quantity actually 

 drawn off. 



6316. The operation of milking is performed by men in many districts, but taking 

 Britain generally it is more commonly the work of women. The milker, whether a 

 man or woman, ought to be mild in manners and good tempered. If the operation be 

 performed harshly, it becomes painful to the cow, who in this case often brings 

 into action her faculty of retaining her milk at pleasure ; but if gently performed, 

 it seems rather to give pleasure, as is exemplified on a large scale in Tiviot- 

 dale, and Switzerland, where the cows come to be milked at the call of the milkers. 

 Many instances have occurred. Dr. Anderson observes, in which cows would not let 

 down a single drop of milk to one dairy-maid, which let it flow in abundance whenever 

 another approached them ; exhibiting unequivocal marks of satisfaction in the one case, 

 and of sullen obstinacy in the other. For the same reason, when cows are ticklish, they 

 should be treated with the most soothing gentleness, and never with harshness or severity ; 

 and, when the udder is hard and painful, it should be tenderly fomented with luke-warm 

 water, and stroked gently, by which simple expedient the cow will be brought into 



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