MILK. 59 



churned, and a small bit of common salt was put into the 

 milk-pan when the milk was brought in from the cows. 

 The cream was put to stand in boiling water for half an 

 hour, and frequently stirred while the water cooled before 

 it was churned. Ultimately we had good butter, but cer- 

 tainly not till after this season of the year had passed. 



No. 4 recommends, that as soon as the milk is brought 

 into the dairy (warm from the cows), there should be poured 

 into it half a pint of boiling-water to every gallon of milk ; 

 cover it over with a cloth four times doubled for half an 

 hour ; then strain and pour it into milk dishes to stand for 

 cream. The cloth will absorb the steam and entirely re- 

 move any unpleasant taste. 



No. 5 has occupied a farm of 500 acres, and kept a large 

 dairy of cows, and never had the taste of turnips in the 

 butter. The application of hot-water and steam, at different 

 times, to the milk and cream, entirely took away all flavour 

 of the turnip. 



No. 6 says : My butter is made from the milk of cows 

 fed, morning and evening, on swedes : the only precaution 

 adopted is that the cream, before being placed in the churn, 

 should stand in a room with a fire, and raised to the tem- 

 perature of 65 Fahr. 



No. 7 says : If you collect so many gallons of cream 

 before churning, put that number of half pints of vinegar 

 into. the jar to begin with, and churn when the usual quan- 

 tity is collected. 



No. 8 makes a strong solution of nitre, and adds a 

 dessert-spoonful of it to every two gallons of milk as it is 

 brought in from the cow. 



No. 9 says : My cows were fed last winter on mangold 

 wurzel cut into shreds with a Moody's (Frome) turnip- 



