298 THE DAIRY. 



Aphorism II. If milk be put in a dish and allowed to stand till it throws up 

 cream, that portion of cream which rises first to the surface is richer in quality, 

 and greater in quantity, than what rises in a second equal portion of time; and 

 the cream that rises in the second interval of time is greater in quantity and 

 richer in quality than that which rises in a third equal space of time; and that 

 of the third than the fourth, and so on, the cream that rises decreases in quan- 

 tity, and declines in quality continually, as long as any rises to the surface. 



Aphorism III. Thick milk always throws up a smaller proportion of the 

 cream it actually contains to the surface, than milk that is thinner, but that 

 cream is of a richer quality; and if water be added to that thick milk it will 

 afford a considerably greater quantity of cream than it would have done if 

 allowed to remain pure; but. its quality is at the same time greatly debased. 



Aphorism IV. Milk which is put into a bucket or other proper vessel, and 

 carried in it to any considerable distance, so as to be much agitated and in part 

 cooled before it be put into the milk-pans to settle for cream, never throws up 

 as much nor so rich cream, as if the same milk had been put into the milk- 

 pans directly after it was milked. 



A practice prevails among dairymen of putting all the milk 

 of all the cows in one large vessel. This certainly is not good 

 practice, as the produce of a large dairy may be greatly debased 

 by the milk of one bad cow. If the milk from each cow be 

 placed in separate pans, the farmer will be able to form a cor- 

 rect judgment as to the quantity and quality and also, what 

 is highly important, he will know which of his cows it is his 

 interest to dispose of to the butcher, and likewise those most 

 desirable for breeding. It should be remembered that the true 

 value of a milker, does not consist so much in her appearance, 

 as in the quantity and quality of the milk yielded. 



When butter of a very superior quality is desired, the 

 milk last drawn must be reserved for the purpose. It is stated 

 by Dr. ANDERSON but a difference of opinion is entertained 

 on this point that the best butter can only be, with economy, 

 made in those dairies where the manufacture of cheese is the 

 principal object. The reason is obvious. The stroakings, or 

 the cream which rises during the three or four first hours, 

 (which is generally conceded to be the richest portion,) is 

 taken for the butter, and the remainder converted into cheese, 

 with nearly as great advantage as the new milk itself. 



A correspondent of the Cultivator, Mr. JAMES SMEALLE, 

 in noticing the difference that exists in butter, says, "some 

 butter is very fine, while another parcel is unfit for the table, 

 yet both the good and the bad are obtained from milk possess- 

 ing exactly the same properties. It is evident that it is not to 

 the milk, but to the management of it, that we must look for 

 the cause of that great diversity of quality existing in butter." 



The properties of a good milk-room are, that it be cool in 

 summer and moderately warm in winter, so as to preserve 

 throughout the year a temperature of from 50 to 55; for this 

 purpose a stone wall will be necessary in winter. A good ther- 

 mometer will also be found an indispensable article. It should 

 have its windows to the north well ventilated, perfectly dry, 



