AND RURAL ECONOMIST. 55 



creim acquires an unpleasant taste that is imparted to the 

 butter. 



' Since the month of January, 1823, my dairy people have 

 been in the practice of always placing the pans containing 

 the milk in water simmering hot. The oily parts which 

 constitute the cream are by such heat separated from the 

 other ingredients, and then, from their specific lightness, they 

 of course ascend to the top in ihe form of cream. Cream 

 is thus obtained during the coldest weather in winter in the 

 course of about twelve hourc after the milk has been taken 

 from the cows. And the operation of churning such cream 

 never exceeds twenty-five minutes. The milk pans remain 

 in the hot water about thirty minutes. The butter has in- 

 variably been of a fine flavor, and of a beautiful yellow color ; 

 and, in the nature of things, it never can be otherwise, unless 

 the dairy iVoman should be utterly ignorant of the art of 

 making sweet butter. 



' It may not be amiss to state to you that the skim-milk 

 under this process is a very pleai^ant beverage. In summer 

 and winter it bears the agitation of a carriage without becom- 

 ing sour. And every morning through the year a person 

 comes to the farm and takes from 250 to 300 quarts, for 

 which he pays two cents per quart, cash, and on the same 

 day he retails the whole among the people of the town, at 

 three cents per quart. 



' The hot water in which the milk pans are placed is con- 

 tained in large flat wooden vessels, attached to a stove. The 

 water is heated by means of a flat tube fastened to the side, 

 and near to the bottom of each vessel, and introduced through 

 an aperture into the stove. The heat of the stove affords 

 the additional advantage of preserving in the dairy house 

 the requisite temperature during the winter season. 



' The dairy house is a stone building, consisting of three 

 spacious apartments for the preservation of the milk, the 

 cream, and the butter, and for the making of the butter. 

 Two of these apartments are under ground and arched, and 

 properly ventilated. To the south side is attached a con- 

 venient shed, with the requisite shelves, and with a copper 

 boiler fo^* washing and keeping in good and sweet condition 

 all the dairy utensils. In front is a pent house.' 



Jesse Buel, Esq., recommends using a boiler instead of a 

 wooden vessel for cooking food for swine. He observes, ' I 

 have th7•o^vn by my steamt r for hog food and substituted a 

 boiler. The former consisted of a sixty gallon cask, over a 



