COOKERY. 161 



If the various modes of obtaining this object were 

 resorted to at once, and with zeal, throughout the 

 country, there would be a prodigious improvement in a 

 very short time. No young animal of promising ap- 

 pearance would go to the butcher. More care would 

 be taken of young stock. More young stock would be 

 retained to insure a better selection of milch cows. — 

 Farmers would think more of the advantages of em- 

 ploying bulls of the improved breeds. Heifers should 

 be milked with great care, and very thoroughly, to get 

 them in the habit of holding out as long milkers. If 

 they once dry early, no care and keeping afterwards 

 will correct this fault. Heifers with the first calf 

 should be fed well with some additional care the last 

 three months they are in milk, to make them hold out. 



The profit of a milch cow is not generally under- 

 stood. Milk is not only the most nutritious but the 

 cheapest article of food. The food necessary for a cow 

 in full milk, does not exceed in price, one third of what 

 is necessary in feeding for the Imtcher. 



TO SHORTEN THE TIME AND DIMINISH THE LABOR OF 

 MAKING BUTTER. 



Tlie component parts of milk are oil, curd and whey. 

 The oily parts constitute tlie cream, and the curd makes 

 the cheese. The oily parts being specifically lighter 

 than the other parts of the substance, ascends to the 

 surface in the form of cream. 



In winter, four or five days, according to the common 

 practice, are necessary to produce all the cream of a 

 pan of milk. Such cream from this tedious process not 

 unfrequently acquires a bitter taste, which is communi- 

 cated to the butter. And the churning of butter from 

 such cream is moreover an operation of four or five 

 hours, and sometimes longer, unless hot water be poured 

 into the cream, which invariably injures the butter bj 

 rendering it white and insipid. 



To shorten the time and to diminish the labor of ma- 

 king butter, and at the same time to improve its quality, 

 there has been recently established in the Dairy House 



o2 



