CATTLE. 137 



advisable but absolutely necessary. A cow not put to the bull will hold 

 to her milk much longer than one which is res^ulai'ly breeding. 



THE DAIRY— BUTTER AND CHEESE MARmG.— In all dairy establish 

 ments ventilation and cleanliness are indispensable ; and if butter is 

 made, the dairy proper, or butter-room, should be as near the cow-house 

 as possible, as the milk sufters more or less considerably from being 

 agitated, or too much cooled, before it is set for the cream to rise. The 

 milk should be brought from the cows without being exposed to the 

 outer air, before it is set to cream ; which should be in vessels arranged 

 on a stone slab, below the level of the ground ; the apartment being 

 sunk to the depth of three or four feet, and kept perfectly dry. The 

 air may be admitted through perforated zinc plates, or woven-wire win- 

 dows, placed opposite to each other, having shutters which may be 

 opened or closed according to the temperature and state of the weather. 

 Glazed windows may be added, and should be open, excepting in very 

 hot or very cold weather. The situation should be dry, and well shielded 

 from tlie north, east, and south. 



The Dairy-House is, perhaps, of all other appliances, the one on which 

 success most depends. It should be apart from all household operations, 

 from open grates, and from dung-lieaps, and should have as much as 

 possible tlie means of an equable temperature. As, however, it is much 

 easier to keep a cold building warm, than to cool a hot one, it is desir- 

 able that it should be as much as possible shielded from the sun's rays. 

 It should have its side to the north, its end to the east, and should, if 

 possible, be let into the earth a few f(;et, but not so deep as to interfere 

 with the drainage. If covered by a large tree it would be all the better. 

 Around it should be either a hollow wall, or peat earth should be walled 

 round its exterior; or, as another alternative, and possibly the best but 

 most expensive, it should be suri'ounded by a veranda. It should also 

 have a double roof, and abundant top and side ventilation — either of 

 which should admit of being closed. It is necessary to have in it a 

 pump, the floor sloping, and on the highest part a perforated pipe should 

 be connected with the pump, to allow of the cleansing of the floor 

 Avith cold spring water when necessary. The bowls should either be 

 earthen-ware or glass dishes, placed upon wooden tables — fir, maple, or 

 sycamore are the best; or leaden bowls may be used, placed on frames, 

 and surrounding the dairy. Stones are the best for the floors, and a 

 lining for the walls of white pottery is not only elegant but useful ; a 

 pipe connected with the boiler attached to the kitchen fire is a great 

 advantage, with a stop-cock, so as to regulate the heat of the room in 

 winter. The scalding and churning rooms should be distinct from the 

 milk-house, and the latter should be kept as free as possible from all 

 kinds of foreign iiiatter. An outer veranda is useful for drying the 

 dishes and pails, and therefore desirable, when the dairy is sufiiciently 

 extensive to fender the expense of its erection judicious. 



Butter is the fat or oleaginous part of the milk of various animals, 

 principally of the domestic cow. The milk of the cow is composed of 

 three distinct ingredients — the curd, the whey, and the butter; the two 

 first form the largest portion, and the last the most valuable. The com- 

 parative value of the milk of different cows, or of the same cows fed on 



