106 



D A I 



DAI 



from those especially which are 

 old and decaying. The time to 

 cut them is in February or March, 

 just before the buds begin to swell, 

 and appear fresh, which will be 

 earlier or later, according to the 

 season and climate. They should 

 be taken from the ends of limbs of 

 the former year's growth, not from 

 young suckers of an over quick 

 growth; and kept moist in a cel- 

 lar, with the lower ends inserted 

 in moist clay, or mud, till the pro- 

 per time for grafting. In such a 

 position they will keep well for 

 two months or more, before 

 grafting. 



D. 



DAIRY. Butter is oftener well 

 managed than cheese. But there 

 are few who salt early made butter 

 so that it will keep good and 

 sweet. An ounce and a half, or 

 more, of the strongest and best 

 salt, very tinely powdered, should 

 be worked into a pound of butter, 

 and so thoroughly mixed that every 

 part may be equally salt. For if 

 ever so small a part misses of be- 

 ing salted, it will turn rank, and 

 communicate its ill taste to the re- 

 mainder. It should then be put 

 into tubs that are quite sweet, and 

 so closely packed and crowded, 

 that no air can be in contact with 

 the butter ; which should be care- 

 fully covered with a piece of tine 

 cloth, after dipping it in melted 

 sweet butter. When more is to 

 be put into the tub, take up the 

 cloth ; and after that is well crowd- 

 ed in, and levelled, put on the 

 cloth again so nicely as to shut 



out, if possible, every particle of 

 air. The same should b< done as 

 often as any is taken out for use. 

 The tubs, during summer arid fall, 

 should stand on the bottom of the 

 coldest part of the cellar. When 

 there is occasion to carry butter to 

 any distance for sale, in hoi weath- 

 er, let not the tubs, or boxes, be 

 exposed to the heat of a traveling 

 horse, by lying against his sides. 

 For by this practice it is known 

 that a great deal of butter is great- 

 ly damaged. 



" The Rev. Mr. Packard of 

 Marlborough, made an answer to 

 a question, which we wish was 

 pasied up in every dairy-room in 

 the state : — The last year, said he 

 (1799,) three cows in this town 

 produced 278 pounds of butter. If 

 their calves had been taken from 

 them at a week old, they would 

 have njade 451 pounds of butter. 

 These three cows were a more 

 productive dairy than six usually 

 are, with ordinary feed. Farmers 

 egregiously mistake when they 

 overstock their farms. Were dai- 

 ries estimated by the pails of milk 

 they produce, instead of the num- 

 her of C07DS, many fiirmers wives, 

 instead of asking their husbands to 

 buy another cow, would urge them 

 to sell two to enrich their dairies." 

 Mass. Agr. Rep. vol. v. p. 74. 

 See Butter and Cheese. 



DAIRY, OR DAIRY-ROOM, a 

 house or apartment where milk is 

 kept, &c. 



Our farmers and their wives 

 seem to think it necessary, or 

 highly convenient, to have a dairy- 

 room annexed to their dwelling 

 house, partly above and partly 



