300 THE DAIRY. 



the milk until the cream rises upon the surface, and a vessel 

 for containing the cream. 4. Flat dishes of willow, ivory, 

 or horn, for the purpose of skimming the cream from the sur- 

 face of the milk. 5. A churn. 6. A wooden vat or tub in 

 which the milk is placed when the curd is coagulated. 7. A 

 cheese-knife, for the purpose of cutting or breaking the coagu- 

 lated curd, that the whey may be separated. 8. A vessel per- 

 forated with holes, in which the curd may be placed, that it 

 may be broken, and the serous matter further separated. 9. 

 Wooden vessels, with perforated side and bottom, in which 

 the curd is placed for being compressed. 10. A cheese press. 

 These articles are mostly figured and described in the chapter 

 on agricultural implements. 



Various materials are used in the construction of milk dishes 

 and other dairy utensils. The employment of leaden vessels, 

 in any way, should be wholly discarded. Cast iron, smoothed 

 within and coated with tin is recommended by Professor Low, 

 who says, that cast iron and zinc are superior to the more com- 

 mon material, wood as they are more easily kept clean, and 

 sooner cooled, which contributes to the more ready separation 

 of the cream. If the traces of arsenic found in zinc can be 

 neutralized, then would we recommend it for general use; but 

 if not, we would adhere to wooden vessels properly constructed, 

 as being free from all the serious objections raised against those 

 formed of metal. They can, with proper attention and labour, 

 be kept sweet, clean, and free from every taint. 



There are a great variety of churns of different modes of 

 construction, the most common of which is the ancient imple- 

 ment, moved by hand and called the plunge-churn. The form 

 of this domestic instrument is every where known. It con- 

 sists of a cylindrical vessel of wood placed upright; it acts by 

 means of a long handle furnished at the inner end with a per- 

 forated board, which nearly fits the cylinder; this is worked 

 up and down by the dairy-maid, which agitates the milk until 

 the butter is separated. This is considered the most efficient, 



to be closed; and the water is permitted to stand twelve hours, when it is to 

 be drawn off by the tap below, opening first the pipe above, to give vent. After 

 this, the milk is to be drawn off, by placing a vessel to receive it, and opening 

 the tap; every particle of the cream having risen to the surface. Thus the 

 milk will be found to drain away, leaving the cream in the pan, from whence 

 it can be removed with the greatest ease and facility; very little practice in this 

 part of the process will make perfect. As soon, however, as the cream is re- 

 moved, the pan should be well washed with hot water and soap, which will 

 neutralize any acidity there might be; and a careful rincing after, fits it for an 

 immediate re-filling without removal or labour. 



The cream might now be transferred to the churn, where it will soon he- 

 come butter of the finest quality; or might be "brought" by merely stirring with 

 the hand in a pan, after the Devonshire method; either way, which is thought 

 most convenient. 



