76 



SILK MANUAL, AND 



Milk is often either spoiled or deteriorated from 

 the vessel not beinjr properly cleansed. If milk 

 is put into a |»lace not well ventilated, or where 

 other articles are kept, it will affect its flavor. 

 This was often ascertained by some of the Wil- 

 lowhank customers having their milk deteriorat- 

 ed, after remaining a short time with them, while 

 it retained its rich flavor with others, who receiv- 

 ed it from the same [titcher at the same time. 



There was a steam engine connected with the 

 establishment, for various purposes; for heating 

 water, for steaming provender, for propelling a 

 threshing machine, a turnip and potato-slicer, a 

 hay and straw-cutter, a grain-bruiser or grinder, 

 and a churning apparatus. The steam-engine was 

 one of about six-horse power; but the boiler could 

 have supplied an engine of twelve-horse power. 

 Coiled within the boiler was a leaden pipe, 150 

 feet long, and 2 inches in diameter ; cold water 

 was adn)itted at one end of this pipe, by a stop 

 cock, and the water was heated hy passing through 

 the boiler. Branches were taken from the other 

 end of the pipe to the scullery, hot baths, bakery, 

 &c. 



A steam-|)ipe, from the boiler, was introduced 

 into the steaming vessels, for preparing food for 

 the cattle, so that one fire of dross was sufficient 

 for the whole establishment. The milk office and 

 other apartments were also heated by hot water 

 vessels. The steaming vessels were made of plate 

 iron ; the one for cows was ten feet long, four 

 wide, and four and a half deep, witk a semi-circu- 

 lar toi), hinged on one side, and lifted by weights 

 and pulleys ; the lid was formed round the edges, 

 to prevent the steam from escaping. The cut 

 provender, consisting of turnips, hay, &c., was j)Ut 

 into this vessel in layers, well salted, and with a 

 sufficient quantity of water. The vessel had a 

 false bottom, perforated vvith holes, under which 

 the steam was admitted. The potatoes were gen- 

 erally steamed by themselves, in a vessel, and the 

 fresh water, which was deemed unwholesome, 

 drawn off. The potatoes, turnips, &c. for the 

 horses, were washed clean ; those for the cows 

 were not washed, but put in by themselves; and 

 when at the boiling point, the first water was let 

 off"; they were then mixed with turnips, hay, &c. 

 in alternate layers, and sprinkled plentifully vvith 

 salt. 



Every milker had a strong tin vessel without a 

 lid, which held about forty quarts. As each cow 

 was milked, the milk was einptied into this ves- 

 sel, which was placed in the transverse passage, 

 to be out of the reach of anything that might fall 

 into it, if it were placed in the passage behind the 

 cows. When the vessel was filled it was carried 

 to'the miik-of'"ce, and emptied into the receiving 

 tub, and the quantity marked upon a slate by the 

 clerk or person in attendance ; this task was re- 



peated till all the cows were milked, and the whole 

 transferred to the milk-book. 



Each distributor had a \ia\r of milk jiitchers 

 with lids to fit tight, which contained from twelve 

 to eighteen quarts. These were locked and se- 

 cured to prevent adulteration. Every possible 

 pains was taken to preserve tfie milk free from any 

 extraneous substance, and to deliver it pure to the 

 customers. 



We proceed now in our account of the Glas- 

 gow Dairy or milk establishment, quoting freely 

 from the accounts given of it from Harley him- 

 self. 



As there would occasionally be a sur|ilus of 

 milk, what was returned or not wanted for the 

 custnmers, was set for cream. Most of the ves- 

 sels for raising cream were made of oak, and were 

 well washed, boiled, and rinsed every time they 

 were emptied. To prevent the bottoms from 

 twisting or warping i y boiling, there was a second 

 bottom transverse ; and the two bottoms were 

 pinned together as in ship building. They were 

 twentyseven inches in diameter and five inches 

 deep. 



We believe that wooden vessels are, after all 

 much to be preferred for the keeping of milk. 

 Metalic dishes of every kind are liable to he cor- 

 roded by the acid of the milk, producing in some 

 cases a com|)ound absolutely poisonous ; and earth- 

 em vessels, which are glazed with lead, are liable 

 to the same objection. Glass or China would be 

 to expensive, and not procurable ; \vooden vessels 

 may require rather more care in order to keep 

 them clean, but there is no impracticability in the 

 case, otherwise they are liable to no objection. 



The vessels for holding milk or cream for scur- 

 ing stood in the churning-house or an adjoining 

 apartment; the milk or cream stood in them until 

 it was thick and sour, without which it would not 

 churn to advantage. There was a vesstd for each 

 diflTerent milking, as it was found injurious to mix 

 the milk ; and if milk and cream were put in at 

 different times, it was always well stirred. It was 

 found, however, that the preferable way was to 

 keep every quantity distinct, and to allow it to be- 

 come sour by itself. 



Large stands were filled at the wash trough and 

 carried to the head [»assages at feeding time ; from 

 these the feeders gave a small additional quantity 

 of food to the cows as they required it ; but great 

 care was taken not to give too much to any. Some 

 distiller's wash, or waters, or a mixture of both, 

 was given them to drink ; and when the animals 

 were satisfied the vessels were removed. There 

 was also a feeding vessel or tub for each cow, 

 which was made of oak, twenty inches in diameter, 

 and ten inches deep. 



The byrernen were each supplied with a rake, 

 a broom, and a forked stick, for gathering up the 



