214 PRODUCE DAIRY UTENSILS. 



twenty-two pounds of butter : and in the present 

 year 1829, Mr. Joshua Salt of Lounsley Green, 

 near Chesterfield, has a short-horned cow that milks 

 upwards of twenty-one quarts daily, from which 

 three pounds of butter are churned, making twenty- 

 one pounds of butter weekly, sixteen ounces to the 

 pound ; she calved in Chesterfield race week. On 

 the average, three gallons of good milk will make 

 one pound of butter. 



The DAIRY must be the seat of the most exquisite 

 and punctilious cleanliness, in every part of its ma- 

 nagement. Hence all sluts, snuff-takers, and dandles 

 away to the dust-hole and cinder-heap ! a proper 

 inscription to be placed in an advantageous light. 

 The room must be airy, and both glazed and lat- 

 ticed, and floored with flag-stones or broad brick. 

 Lead is dangerous, and well-glazed earthen pans are 

 the best and most convenient receptacles for milk: 

 these must be scalded perfectly clean, outside and 

 in, beside being frequently boiled in a copper con- 

 veniently posited, well scrubbed with a brush, and 

 rinced in plenty of clean water. Milk should be set 

 immediately : if the weather be cold, put warm 

 water at the bottom of the milk pan ; if warm, cool 

 the dishes previously with cold water. Skim off the 

 cream, in summer every twelve, in winter every 

 twenty-four hours. Shift the cream into clean pans 

 daily, in winter; twice a day, in summer; generally 

 stirring it several times a day, with a clean wooden 

 spatula. To make fine butter, cream should be 

 churned within three days, in hot weather. In se- 

 vere frosts, it is best to churn the whole of the milk 



