DAIRY HUSBA.\DRY THE DAIRIES OF HOLSTEIN. 29 



DAIRY HUSBANDRY— THE DAIRIES OF HOLSTEIN. 



The use of steam eveiy year for a greater vaiiety of pui-poses, the laying down of rail 

 and plank roads, and opening canals, ai'e working revolutions in the industrial economy of 

 all sections of the coiniUy. This liability to change of circumstances requiiing coirespond- 

 ing changes in the habits and pursuits of different localities, imposes . the necessity for a 

 greater variety of knowledge — that is, for a practical knowledge of a gi-eater number of 

 pursuits than fonnerly. 



A grazing disti-ict this year may next year be converted into a farming one by being pene- 

 trated by a railroad and presented with facilities for transportation wliicli it had never before 

 enjoyed. We have long been impressed with the belief that, along with their fine climate, 

 and cool fountauis, and fragrant herbage in the mountain regions of the Southern States, 

 there should be large flocks of sheep and ample dairies for the manufactui'e of butter and 

 cheese — articles that, if well made, will bear to be kept until remunerating prices will pay 

 for producing and sending them to market. To some of our patrons who entertain the same 

 views — in fact to every curious and polite inquirer, we feel persuaded we may be making 

 an acceptable oflering m the following papier on 



THE DAIRIES OF HOLSTEIN. 



HoLSTEiN butter is said to be (Avith the exception of that made in Holland 

 proper) the best in the world. It may not be uninteresting to our readers to 

 describe the process adopted in that Duchy for making that valuable article. 



The Duchy of Holstein (together with the Duchies of Schleswig and Lauen- 

 burg) lies in a favorable position for commerce, being bounded by the Elbe and 

 the German Ocean on the west, and by the Baltic on the east, while a ship canal 

 unites the two seas. The climate is temperate, inclining to moisture ; it does 

 not materially differ from that of the midland country of England, except that 

 the cold is more steady and severe in winter, Avhile the summers are warmer 

 and drier. The night-frosts in April and May are the most unfavorable circum- 

 stance affecting the interests of Agriculture ; they are felt more than in England 

 because the heat of the sun in the daytime is greater and the contrast, therefore, the 

 more prejudicial. The soil is rich, and often receives accessions from the depo- 

 sitions of the river Elbe. The peculiarities of management in the Holstein dai- 

 ries relate to the buildings and utensils ; to the time of milking and number of 

 hands employed ; to the management of the milk ;"and to the mode of working, 

 salting and packing the butter. These have been described by Mr. Carr in a 

 communication to the Royal Agricultural Society, and may be thus shortly stated : 



The buildings on a large dairy are a milk-cellar, a butter-cellar, a churning- 

 house, with a horse-mill adjoining, a cheese-room and a kitchen, in which the 

 utensils are washed and food is cooked for all persons immediately engaged in 

 dairy work ; to which are sometimes added tiieir sleeping-apartments. The 

 size and situation of the milk-cellar are deemed of great importance: it fronts 

 the north, and is shaded from the summer sun by rows of trees, the elder being 

 chosen especially, and planted as near the windows as possible, on account of 

 the influence of this tree in keeping oil insects. A thatched, projecting roof af- 

 fords protection from tlie heat, and great care is taken in choosing the site of the 

 dairy to place it out of the reach of anything that might taint the atmosphere. 

 The size of the milk-cellar is regulated by the nuitiber of cows, but it is gener- 

 ally calculated to contain the produce of four milkings. The milk-dishes are 

 placed on the floor, and usually occupy the space of two feet square each. Thus 

 the produce of one hundred cows giving on an average eight quarts per day, 

 would hll fifty milk-dishes at each milking, and would require a ground surface 

 of five hundred square feet, as there must unavoidably be space left to enable 



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