280 THE ox. 



and they are generally limited to the vicinity of the markets 

 of consumption, or to places having easy access to them. 

 Where the market is remote, or the access to it difficult, the 

 butter, in place of being used in the fresh state, is salted for 

 preservation. The third kind of dairy is chiefly employed in 

 the preparation of cheese ; but, for the most part, in the prac- 

 tice of the dairy, the manufacture of cheese is combined with 

 the preparation of butter to be disposed of in the salted state. 

 The interests and habits of the dairyman will lead him to the 

 kind of dairy which he shall establish. If he is in the vicinity 

 of a town, he will generally adopt that which is to supply the 

 inhabitants with milk in the natural state. In this kind of 

 dairy the rule of practice is, that the milk shall be conveyed 

 to the consumer before the cream has separated from the 

 liquid, and before acidity has taken place by the formation 

 of acids. To prevent ascescence and the separation of the 

 lighter parts, it should be kept at the greatest possible degree 

 of cold. The ascescence and coagulation of the milk, too, 

 may be retarded or prevented by the addition of an alkaline 

 carbonate, of which the most suitable is carbonate of soda. 

 The crystallized salt, being dissolved in two or three times 

 its weight of cold water, is to be mixed with the milk, until 

 a slip of turmeric paper, dipped into the fluid, retains its 

 yellow colour, or rather just begins to change its yellow 

 colour to brown. And even when milk has become acid 

 and curdled, it may have its properties restored by this 

 mean. Milk, too, may be preserved by heating it when taken 

 from the Cow, and once a-day afterwards. When milk is 

 evaporated to dryness, the residuum, in the form of a powder, 

 may be preserved in close bottles ; and when required for 

 use, mixed with water, to be formed into an emulsion, which 

 is not very different in its flavour and qualities from the ori- 

 ginal milk ; and in this manner the substance of milk may 

 be preserved for the longest sea-voyages and distant jour- 

 neys. The trade in milk in large towns has given rise to a 

 system of adulteration which ought to be punished as a fraud 

 upon the consumer. The primary adulteration is dilution by 



