JAN.] 1HE DAIRY. 17 



" time, with a spoon or ladle, until it be tho- 

 " roughly incorporated, then let the mixture be 

 " put into the other part of the milk, and the 

 (C whole made nearly as warm as new milk from 

 " the cow. After a time, the quantity of oil -cake 

 " may be increased." 



THE DAIRY. 



Mrs. Chevallier, a lady very attentive to a. very 

 successful dairy, remarks^ that in winter, it is a 

 good way to add hot water to milk, direclly as it 

 comes from the cow ; it makes it yield the cream 

 better. The trays in which it is set, should also be 

 scalded with hot water, or else warmed by the fire, 

 before the milk is set in them. All trays should 

 be of deal, about three inches and a half deep : 

 they are preferable to leaden ones$ which not only 

 blister when hot water is poured into them, but 

 are also said to be unwholesome. About twelve 

 square yards of tray, with some spare bowls, will 

 do for twenty cows. The churn for such a dairy 

 should contain about 50 gallons beer measure. 

 The copper should hold 100 gallons. Chaffing 

 dishes of charcoal are kept in dairies in frost, but 

 then the cream does not rise so well. The best 

 dairy-maids never put the butter in layers in the 

 firkin ; but leave the surface every day rough and 

 broken, in order to unite better with that of the suc- 

 ceeding churning. In Suffolk, from three and a half 

 to four pints of salt are commonly used to a firkin of 

 butter ; but two, with good management, are better. 

 The milk,, after the first skimming, is left twelve 



c hours 



