256 THE COMPLETE GRAZIER. BOOK n. 



these are dipped in salt water and then drawn over the whole of 

 the tin milk-cans ; the contrivance is quite successful, and is in great 

 favour with the consumers. I have not heard a single complaint 

 since I adopted it. 



" Finding my butter rather soft in hot weather, I uncovered a draw- 

 well which I had not used since I introduced water-works for the 

 supply of the village and my own premises. On lowering a thermo- 

 meter down the well to a depth of 28 feet, I found it indicated a tem- 

 perature of 43, that on the surface being 70. I first let down the 

 butter, which was somewhat improved, but afterwards the cream ; for 

 this purpose I procured a movable windlass, with a rope of the required 

 length; the cream jar is placed in a basket 2 feet 4 inches deep, 

 suspended on the rope, and let down the evening previous to churning. 

 It is drawn up early the next morning, and immediately churned ; by 

 this means the churning occupies about the same time as in winter, 

 and the butter is of like consistency. The advantage I derive from 

 this is such that, rather than be without it, I should prefer sinking a 

 well for the purpose of reaching a like temperature. 



" When the winter approaches, the open trellis window to the north 

 is closed, an additional shutter being fixed outside, and the interval 

 between this and an inner shutter closely packed with straw, to prevent 

 the access of air and cold ; the door to the kitchen is, at the same 

 time, unclosed, to admit warmth. Before the milk is brought from 

 the cow-house, the dairymaid washes the bowls well with hot water, 

 the effect of which is to take off the chill, but not to warm them ; the 

 milk is brought in as milked, and is passed through a sile into the 

 bowls, which are then placed on the cisterns. A thermometer, with 

 its bulb immersed in the milk, denotes a temperature of about 90. 

 The hot water is applied immediately, at a temperature of 100, or 

 upwards, and continues to flow for about five minutes, when the 

 supply is exhausted. The bowls being of thick earthenware a slow 

 conductor this does not heighten the temperature of the milk. The 

 cooling, however, is thereby retarded, as I find the milk, after standing 

 four hours, maintains a temperature of 60. This application of hot 

 water is renewed at each milking to the new milk, but not repeated 

 to the same after it has cooled." 



At the Aylesbury Dairy Company's Farms, at Stammerham, Hors- 

 ham, Sussex, the staple of the food given to cows in the milking- 

 houses is ground oats, which produce very sweet milk. From 5 Ib, 

 to 6 Ib. of crushed oats, with 1 Ib. of other meal wheat, pea, barley, 

 or maize, according to season and convenience are given to each 

 cow per day. The meal is mixed with chaff', and with pulped or 

 sliced mangel or cabbage, or with silage, according to season. Over 

 this mixture, a kind of soup, made by boiling linseed, at the rate of 

 1 Ib. per cow in winter, and half that quantity in summer, is poured, 

 and the whole is allowed to heat slightly, the mixture being prepared 

 a day before it is used. Salt, at the rate of 2 oz. per cow per diem, is 

 sprinkled over the food. When silage is used, the quantity given is 

 from 51b. to 81b. per cow each day. There is an ample supply of 



