108 TEANSACTIONS. 



eighty cents. The rent of a cow, per year, in Ireland and Scotland, 

 varies from, seven to twelve pounds sterling. 



Lastly. The dairy-room. This should be of equable temperature, 

 say about forty-five degrees — with a northern exposure — well venti- 

 lated — no inside communication with any other building — free from 

 smoke — and perfectly clean. So of every utensil used. Cast-iron 

 pans, tinned on the inside, are the best coolers ; these, and the pails, 

 &-C-, should all be exposed daily to the sun. Milk but twice a day, 

 and be sure that you strip perfectly clean. Allow no harsh, rough, 

 cross-grained milker to approach your cows any sooner than you 

 would a slut or snuff-taker, to enter the dairy-room. With regard to 

 churning, the cream should be of the temperature of about fifty-three 

 degrees. This is declared to be the very best temperature for churn- 

 ing, if you would make butter of the finest quality. If you desire 

 to obtain the greatest quantity, churn at fifty-six degrees. When 

 the churning is done, place the butter in pure cold spring water, with 

 some salt in it, preparatory to freeing it from every particle of milk. 

 Butter should be salted at the rate of about one pound of the finest 

 and purest salt that can be obtained, to every fourteen pounds of 

 butter. 



The process of obtaining the cream, to an extent hitherto unattain- 

 able, has been eff'ected by Mr. Carter, an Englishman, who details 

 his experiment, in a paper presented to the Society of Arts, as fol- 

 lows : 



"A peculiar process of extracting cream from milk, by which a superior rich- 

 ness is produced in the cream, has long been known and practiced in Devon- 

 shire ; this produce of the dairies of that county being well known to every one 

 by the name of ' clotted ' or ' clouted cream.' As there is no peculiarity in the 

 milk from which this fluid is extracted, it has been freciuently a matter of sur- 

 prise that the process has not been adojjted in other places of the kingdom. A 

 four-sided vessel is formed of zinc-plates, 12 inches long, 8 inches wide, and 6 

 inches deep, TOth a false bottom at one-half of the depth. The only commu- 

 nication with the lower compartment is by the lip, through which it may be 

 filled or emptied. Haviiag first jjlaced at the bottom of the upper compartment 

 a plate of perforated zinc, the area of which is equal to that of the false bottom, 

 a gallon (or any given quantity) of milk is poured (immediately when drawn 

 from the cow) into it, and must remain there at rest for twelve hours ; an equal 

 quantity of boiling water must then be poured into the lower compartment 

 through the lip ; it is then permitted to stand twelve hours more (i. e. twenty- 

 four hours altogether), when the cream will be found perfect, and of such con- 

 sistence that the whole may be lifted oft" with the linger and thumb. It is, 

 however, more effectually removed by gently raising the plate of perforated 

 zinc ixovo. the bottom by the ringed handles, by which means the whole of the 



