18 JANUARY. 



better. The trays in which it is set, should also b 

 scalded with hot water, or else warmed by the fire, 

 before the milk is set in them. All trays should* 

 be of deal, about three inches and a half deep : 

 they are preferable to leaden ones, which not only 

 blister when hot water is poured into them, but 

 are also said to be unwholesome. About twelve 

 square yards of tray, with some spare bowls, will 

 do for twenty cows. The churn for such a dairy 

 should contain about fifty gallons beer measure. 

 The copper should hold 100 gallons. Chaffing- 

 dishes of charcoal are kept in dairies in frost, but 

 then the cream does not rise so well. The best 

 dairy-maids never put the butter in layers in the 

 firkin ; but leave the surface every day rough and 

 broken, in order to unite better with that of the 

 succeeding churning. In Suffolk, from three and a 

 half to four pints of salt are commonly used to a 

 firkin of butter ; but two, with good management, 

 are better. The milk, after the first skimming, is 

 left twelve hours (more in farm-houses), to make 

 a.second butter, which is sold to the poor at an 

 inferior price. A dairy-maid commonly milks seven 

 dr eight cows in an hour. 



YEARLING CALVES. 



" These are very subject to the garget, supposed 

 to resemble the rheumatism in the human body : 

 lying wet, either in yards or in fields, will give it. 

 To be kept perfectly dry, is an almost sure preven- 

 tative/'- Mrs, Chevallier. 



YOUNG 



