432 FARMING FOR LADIES, [chap. xxii. 



hour and a half gave 32^ ounces of butter." 

 The increase in quantity of cream and butter, 

 is therefore rather more than one-fifth ; but 

 the milk, when subjected to this process, 

 seems to be more or less impregnated with 

 the soluble salts of zinc ; and, as these salts 

 communicate an astringent and partly eme- 

 tic quality, the use of that metal, in dairy 

 implements, should, we think, be avoided. 



These different modes, it will be observed, 

 apply solely to the making of butter from 

 cream alone ; but in many parts of the north 

 of England and Scotland, and throughout the 

 greater part of Ireland, it is made of the 

 ichole milk unskimmed, without any separation 

 of the milk and cream : but although such 

 different modes of manufacture might seem 

 to cause very different results, they have 

 very little perceptible effect on the quantity 

 or quality, the process of which in the best 

 dairies around Glasgow, in which the con- 

 sumption of butter-milk is very great, is thus 

 described in Alton's ' Dairy Husbandry :' — 



" The milk, when drawu from the cow, is placed in the 

 coolers on the floor of a clean, cool, and well-aired milk-house 

 from twelve to twenty-four hours, till it has cooled to the 

 temperature of the milk-house, and the cream has risen to the 



