PHKBEnvATiox OF MILK.] CATTLE, AND THEIR VARIETIES. [rui: daiuy. 



the nncienta, in modem times has only been 

 practised partially for soiuo years. Jt can 

 uow bo pertcirmi'd without exlenial incision, 



will {jreiitly improv«» its Icecpinj» qualities. It 

 phoulii aJHO, after this, bo kept as cool as possi- 

 blo. M. Adepert's metliod id to subject the 



and with little dan<;or. By this means the , milk to a heat so gentle, that the great bulk 

 nature of tlio nniinal is chantred, and the i of the purely watery parts will be evaporated ; 

 pucoeysions of rut, gestation, and parturition then to bo closely corked up. This has a far 

 disappear. In this new state, tho milk be- greater tendency to resist dceomposition than 

 conies regular, and is yielded in full abundance . if the whole of tho watery particles were still 

 for a whole year, and in smaller quantit}', but , retained as an element iu the beverage. If, 

 improved qi:alitv, for two, or even three years, ; while hot, it were boiled in tho bottles in 

 provided the animal is not too old. AV'lien the | which it was to be finally corked uj), as in tho 

 lactation ceases, this animal, which, during a { instance above, with a snuiU addition of soda, 

 calm and tranquil life, has gained the de- j it might keep in a palatable condition for a 

 velopment and fatness necessary for the mar- considerable period — not indeed to compete 

 ket. can be delivered to the butcher in perfect | with newly-produced milk, but to be a luxury 



condition, its flesh much superior to that of 

 ordinary cattle. Thus, not only is better 

 milk given, but better beef is produced. This 

 milk is more abundant in cream than usual, 

 and it is equally rich in "caseum," which 

 forms the nourishing principle in milk. The 

 butter extracted from it is exquisite in taste, 

 testifying the abundance and richness of the 

 caseiue. This milk is found, moreover, ex- 

 cellent for nourishing infants, who instinctively 

 prefer it to any other. 



PRESERVATION OF MILK. 

 For this purpose, various plans have been 



on board a ship far out at sea, without any 

 fresh supply of that nutritious article. Duchoft', 

 a Russian chemist, goes beyond Adepert, and 

 professes to furnish a supply of milk for any 

 length of time, to be used at pleasure. It is 

 by forming essentially a milk powder. He 

 proposes to evaporate irom the milk, by a 

 slow fire, the whole of the watery matter, and 

 thus have a solid and pulverulent mass, which 

 may be kept iu a small compass in a bottle, 

 and, when required, be dissolved in a proper 

 quantity of water ; and, as milk contains water 

 in the ratio of nearly nine-tenths of its sub- 

 stance, it may, possibly, be much reduced in 



adopted, notwithstanding that the ingredients compass, and made capable of being produced 

 of which milk is composed are so various and extemporaneously at pleasure. This would 



changeable in their nature, that it is more 

 difficult than might at first be supposed, to 

 preserve it with success. The Dutch mix 

 their milk with carbonate of magnesia, which 

 thickens it, and prevents it from souring. 



supply a great desideratum. 



THE DAIRY. 

 The dairy should be kept apart from the 

 house, from open grates and from dung-heaps, 



This, or some other alkaline mixture, has the and should, as far as possible, be so regulated 

 efiect of preserving it for a short time, es- I as to preserve an equable temperature, 

 pecially in winter, by forming a salt with the "What its construction ougiit to be is thus 

 lactic acid, and by keeping the caseine in a described : — "As, however, it is much easier 



state of solution. Carbonate of soda will pro- 

 duce a similar action ; and it is believed by 

 some to improve the tendency of the cream to 

 separate from the milk. Another plan is to 

 bottle the new milk, and immerse them in a 

 pan of cold water, placing this on the fire 

 until the water boils. The air in the bottles 



to keep a cold building warm, than to cool a 

 hot one, it is desirable 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, if possible, be let into the earth 

 a few feet, but not so deep as to interfere 

 with the drainage. If covered by a large tree, 



thus becomes rarefied; and, if corked up hot, it would be all the better. Around it should 

 the milk can be kept for a considerable time ; be either a hollow wall, or peat earth should 

 in a state of comparative freshness, to be used be walled round its exterior ; or, as another 

 immediately the bottles arc opened. The ad- alternative, and possibly the best, but most 

 dition of a few grains of carbonate of soda expensive, it should be surrounded by a 



GS3 



