AND RURAL ECONOMIST. 81 



* In making butter the dairymaids are particularly atten- 

 tive to one circumstance, that tliere must be a certain pro- 

 portion of sour in the cream, either natural or artificial, cr 

 they cannot insure a good churning of butter ; some keep a 

 little of the old cream for that purpose ; others use a little 

 runnet ; and some a little lemon juice.' 



In order to determine which cow's milk is best for cream, 

 it has been recommended to let the milk of each be put by 

 itself, and churn each separately. 



The properties requisite in a dairy-house are, that it be 

 cool in summer and moderately warm in winter, so as to 

 preserve nearly the same temperature throughout the year, 

 which, according to Loudon, should be about forty -five de- 

 grees. A northern exposure, as much under the shade of 

 trees as possible, is to be preferred. A well constructed but- 

 ter dairy, says Loudon, should consist of three apartments ; 

 a milk house, a churning house, v.'ith proper boiler, as well 

 as other conveniences for scalding and washing the imple- 

 ments, and a room to keep them in, and for drying and airing 

 them, when the weather will not permit of its being done 

 without doors. The cheese dairy should likewise consist of 

 three apartments : a milk house, a scalding and pressing 

 house, and a salting house. To these should be added a 

 cheese room, or loft, which may with great propriery be made 

 above the dairy. This is, however, generally separate from 

 the dairy. But a milk dairy requires only a good milk 

 house, and a room for scalding, cleaning, and airing the 

 utensils. 



A daily for tlie private use of any farmer or family need 

 not be large, and may very economically be form.ei in a 

 thick-walled dry cellar, so situated as to have windows on 

 two sides ; the north and east in preference for ventilation: 

 and in order that these windows may the better exclude cold 

 in winter and heat in summer, they should be fitted with 

 double sashes, and on the outside of the oiter sash should 

 be a fixed frame of close wire netting or haircloth, to exclude 

 flies and other insects.^ 



On Making and Preserving Butter. The dairy-house 

 should be kept neat, should not front the south, south-east, 

 or south-west. An apartment in a sweet and well ventilated 

 cellar will answer a good purpose to keep milk and cream in. 



* For several different plans of dairy houses, see Loudon's Enc. of 

 Agr. Par. 6300, &cc. 



