THE USE OF BUTTER-MILK. 329 



In many sections the butter is colored with an ex- 

 tract of saffron in water, or of marigold, or with the 

 juice of carrots, which is applied to the cream before 

 churning. 



The coloring adds nothing to the quality or the taste. 

 It is done for the sake of the looks ; but it gives the 

 butter a deceptive appearance. 



USE OF THE BUTTER-MILK. The butter-milk in the 

 churn is poured into a great cask, which in large 

 dairies, as a general rule, is painted blue outside and 

 white inside, with broad black iron hoops. It stands 

 generally in the kitchen covered with a wooden lid. 

 Butter-milk is used either in cooking, or for calves or 

 swine, or is sold. 



Dairymen in the vicinity of large cities have barrels 

 with broad, bright brass hoops, in which they carry 

 their butter-milk to market. It is put into them 

 through a bung-hole, and when full the wooden bung 

 is wound with linen and driven in. In these barrels 

 the butter-milk is carried to Amsterdam, Rotterdam, 

 etc., sometimes by boats on the canals, sometimes on 

 wagons, and by yokes, and there sold to the grocers at 

 wholesale, to be again sold out by them. The butter- 

 milk thus brings an income by no means inconsiderable 

 to well-managed dairies. 



THE MANUFACTURE OF THE DIFFERENT KINDS OF DUTCH 

 CHEESE. From time immemorial, cheese, as an article 

 of commerce, which has had a large sale, has brought 

 an extensive income to the cattle-breeders and dairy- 

 men where its manufacture has been largely carried 

 on, as everywhere in West Friesland, North and South 

 Holland, and along the borders of the crooked Rhine in 

 Utrecht. 



Dairymen are not the only ones who enjoy the advan- 

 tage which grows out of the cheese-trade ; but a large 

 28* 



