THE WINTER DAIRY. 233 



ing butter to keep well ; for by it you can remove 

 almost every particle of butter-milk, which is the great 

 agent in the destruction of its sweetness and solidity. 

 For the winter dairy a room in which is placed a stove 

 should be provided, which can be made warm, and also 

 well ventilated. I prefer the use of coal, on account of 

 keeping the fire through the night. My dairy-room is 

 adjoining the spring-house, and connects with it, which 

 I consider important. This room should be used for 

 no other purpose, as cream and butter are the greatest 

 absorbents of effluvia with which I am acquainted. I 

 have known good butter to be spoiled by being placed 

 over night in a close closet. 



" The thermometer should always accompany the 

 winter dairy. There is one thing very important in 

 the winter dairy, which, perhaps, I should have placed 

 first, and that is the food of the cows; for, without 

 something else than hay, you will not make very fine 

 butter. Mill-feed and corn-meal I consider about the 

 best for yield and quality, although there are many 

 other articles of food which will be useful, and con- 

 tribute to the appetite and health of the cattle. 



" The process for the winter dairy is similar to that 

 of the summer, with the exception of the regulation as 

 to the temperature of room, etc., which is as follows : 



" Particular care should be taken not to let the milk 

 get cold before placing it in the dairy-room; for, should 

 it be completely chilled, the cream will not rise well. 

 Add about a gill of warm water to the sour milk for 

 each pan, before straining into it, which will greatly 

 facilitate the rising of the cream. Keep the tempera- 

 ture of the room as near fifty-eight degrees, Fahrenheit, 

 as possible, and guard against the air being dry by 

 having a small vessel of water upon the stove, or else 

 a dry coat will form on the surface of the cream. The 

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