242 CREAM DAIRY. 



apparatus I have instituted a series of experiments : 

 and as a mean of twelve successive ones, I obtained 

 the following results : 4 gallons of milk, treated as 

 above, produced, in twenty-four hours, 4| pints of 

 clotted cream, which after churning only fifteen mi- 

 nutes, gave 40 ounces of butter 4 gallons of milk 

 treated in the common mode in earthenware pans, 

 and standing forty-eight hours, produced, 4 pints of 

 cream, which, after churning ninety minutes, gave 

 36 ounces of butter. The increase in the quantity 

 of cream, therefore, is 12% per cent., and of butter 

 upwards of 1 1 per cent. The experimental farmer 

 will instantly perceive the advantages accruing from 

 its adoption, and probably his attention to the subject 

 may produce greater results. 



The DAIRY must be the seat of the most exquisite 

 and punctilious cleanliness in every part of its ma- 

 nagement. Hence all sluts, snuff-takers, and dandles 

 away to the dust-hole and cinder-heap ! a proper 

 inscription to be placed in an advantageous light. 

 The room must be airy, and both glazed and lat- 

 ticed, and floored with flag stones or broad brick. 

 Well-glazed earthen pans are the best and most 

 convenient receptacles for milk ; lead is dangerous : 

 the pans must be scalded perfectly clean, outside and 

 in, besides being frequently boiled in a copper, well 

 scrubbed with a brush, and rinced in plenty of clean 

 water. Milk should be set immediately : if the 

 weather be cold, put warm water at the bottom of 

 the milk pan ; if warm, cool the dishes previously 

 with cold water. Skim off the cream, in summer 

 every twelve, in winter every twenty-four hours. 



