THE DAIRY. 281 



water, which is known to be practised to a great extent in 

 some of the capitals of Europe, and chiefly in London and 

 Paris. The effect is not confined to an impairing of the 

 nutritive properties of the milk : it leads to other devices, 

 still more criminal, for the purpose of concealing the adul- 

 teration. 



The next destination of the dairy is the production of 

 Butter. The preparation of butter is a simple process, capable 

 of being performed on the large scale, as well as on the small 

 by the domestic inmates of the household. It may be ob- 

 tained either by separating the cream from the milk and 

 churning it, or by churning the cream and milk together. By 

 churning the cream alone, butter will be obtained of better 

 flavour and more valued for domestic use ; by churning the 

 milk without separation of the cream, butter will be obtained 

 in larger quantity, and, though not usually so delicate in its 

 fresh state, equally suited for being salted. 



When butter is to be prepared by churning the cream alone, 

 the following is the method adopted. The Cows being milked, 

 the milk is carried home to the dairy in pails or larger vessels, 

 into which the smaller ones have been emptied, with the least 

 possible delay or agitation of the milk. For which reasons, 

 as well as in order to economize the time of the milkers, the 

 cows to be milked may be driven quietly home to the vici- 

 nity of the dairy. The milk is passed through a hair-sieve 

 into the vessels in which it is to remain. These vessels may 

 either consist of shallow troughs formed of marble or slate, 

 of a size to contain the milk of several cows, and having an 

 aperture with a stopcock at bottom ; or of shallow circular 

 vessels capable of containing from half a gallon to a gallon. 

 The latter are made of wood, but better of unglazed earthen- 

 ware ; and, with still greater advantage, of zinc, or of cast- 

 iron softened by annealing, turned smooth inside, and coated 

 with tin. Whichever class of coolers is employed, the milk 

 is emptied into them to the depth of from four to six inches, 

 and the liquid is left at rest in the milk-room. In twenty- 



