THE DAIRY. 293 



some time, new properties, in consequence of which, it is 

 more easily converted into butter, which in all cases is per- 

 fectly sweet. 



The affinity of the oil of cream for the other ingredients is 

 such, that it never separates completely from them. Not only 

 is curd and whey always found in the cream, but some of this 

 oil is constantly found in creamed milk, and even in whey it 

 has been ascertained by experiments that butter may be ob- 

 tained by churning whey. This accounts for the fact that 

 more butter may be obtained from the same quantity of milk, 

 if it be churned as drawn from the cow, than when the cream 

 alone is collected and churned. 



Curd, which may be separated from creamed milk by ren- 

 net, has many of the properties of coagulated albumen. It is 

 white and solid; and when all the moisture is squeezed out, it 

 has a good deal of brittleness. Curd is used in making cheese, 

 and the cheese is the better the more it contains of cream, or 

 of that oily matter which constitutes cream. It is known to 

 cheese-mdkers, that the goodness of it depends in a great mea- 

 sure on the manner of separating the whey from the curd. If 

 the milk be much heated, the coagulum broken in pieces, and 

 the whey forcibly separated, the cheese is scarcely good for 

 any thing; but the whey is delicious, and butter may be ob- 

 tained from it in considerable quantity. Whereas, if the milk 

 be not too much heated, (about 100 is sufficient,) if the coagu- 

 lum be allowed to remain unbroken, and the whey be separated 

 by very slow and gentle pressure, the cheese is good. 



A dairy, more especially if within the reach of a ready mar- 

 ket, may be profitably conducted on a moderate scale, in con- 

 junction with an arable farm; as a small portion of pasture 

 land, either natural or artificial, will answer every useful pur- 

 pose in connection with the sugar-beet, ruta-baga, and other 

 roots, which are easily raised in great abundance, and which, 

 as a general rule in the hands of competent persons, not only 

 cause an increase in the quantity, but also a great improve- 

 ment in the richness and flavour of the milk and butter pro- 

 duced from an equal number of cows. The dairy business is 

 in no degree hazardous, if it is conducted as it should be, as 

 well as all other departments of agriculture on sound princi- 

 ples. The market is subject to fe\v or trifling fluctuations. 



There are various points essential to the successful and pro- 

 fitable management of a dairy. A few only of the most promi- 

 nent are here noticed. 1. The animals should be of a good 

 breed; that is, kind and free milkers. 2. The greatest care 

 and attention should be devoted to them in order that they 

 may be kept in good heart and condition. 3. Suitable build- 

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