124 On the different Kinds of Cattle Farms, 



ting five yolks of eggs to every pound of curd, mixing the whole pro- 

 perly, and putting it into the cheese-press as usual. As to whey, it 

 is sometimes used for making butter, sometimes for feeding swine or 

 calves, and in the north of England, is sometimes prepared in the fol- 

 lowing manner : The whey is put into a kettle or pot on a smartish 

 fire, and when it is near boiling, some butter-milk is put into it, which 

 is skimmed off, as soon as any curd appears to be formed on the top 

 of the whey. Some butter-milk is then again put in, and so on from 

 time to time, as long as the curds will continue to rise. This sub- 

 stance is called whey curds, may be eaten with cream or milk, and is 

 not unpalatable diet. The whey that remains from this curd, is com- 

 monly called whig, and when kept until it is sour, and two or three 

 sprigs of mint put into it, many are of opinion that it makes a pleasant 

 liquor, particularly in hot weather *. 



7. General Remarks on the Dairy. The accommodations and 

 the apparatus necessary for carrying on a dairy, cannot here be mi- 

 nutely described. The cow-house, or byre, should be large, high in 

 the roof, and well ventilated. The milk-house should be near to the 

 cow-house, but kept free from the effluvia arising from the breathing 

 of the cattle, their dung or their urine. It should be as much as pos- 

 sible protected from the sun, with its windows on the north side, cover- 

 ed with a grating of wire, to keep out mice, and that covered with 

 gauze, to exclude flies. Slates or tiles make a bad roof for a milk- 

 house, as the heat of the sun comes through them ; and on that ac- 

 count, milk-houses should be covered with thin turf and thatch. No 

 dungstead, or drain, or pool of water, or bulky herbage, should be 

 allowed to remain near the milk-house. The dairy-house should be 

 near to the milk-house, but so constructed, as to prevent the heat of 

 the boiler, or the effluvia of the dairy from reaching the latter. The 

 smaller utensils are too minute and too numerous to be noticed in this 

 work. 



It may be proper to add, that cleanliness is the most important ob- 



* It may be interesting here, to state the origin of two party distinctions, which 

 have long agitated the political world, namely, Whigs and Tories, more espe- 

 cially as the first is connected with dairy husbandry. 



The Tories were originally a race of freebooters in Ireland, who inhabited the 

 mountainous districts in that country, and the friends to republican principles 

 gave that name, by way of reproach, to the Royalists. 



The appellation of" Whigs," on the other hand, was given by the " Tories," 

 or royalists, to the Scots Covenanters, who were determined friends to a re- 

 publican government. They were principally to be found in Ayrshire and the 

 western counties of Scotland, and as they inhabited a dairy district, they lived 

 much on milk and whey, or whig, as it was provincially called. They were fre- 

 quently compelled however, from the scarcity of food, to come, with great bodies 

 of horse, to purchase oatmeal at Leith, sent there, from the more productive arable 

 counties on the eastern coast of Scotland. In 1648, they made an inroad into 

 the low eastern districts, in one body, to the amount of 6000 horsemen, which 

 was called " The Whigamore's Inroad. " The name was afterwards shortened 

 into Whig. 



It is singular that appellations, originally given as terms of reproach, should 

 become designations, by which two great political parties, should afterwards feel 

 a pride in being respectively distinguished. 



