66 THE DAIRY OF THE FARM. 



The late Mr. Duncan, of Bradwell, near Stony Strat- 

 ford, told us : " When I first took to dairying on a large 

 scale, I laid out 20Z. in glass pans. On further acquaint- 

 ance with them, I have come to the conclusion that they 

 are the cheapest things (even at 4s. each) that a farmer 

 can use ; for they are washed, and wiped, and kept clean 

 with 300 per cent, less trouhle than 'leads.' My glass 

 pans are ahout 20 inches in diameter : I do not like larger 

 ones. They hold ahout 5 quarts each." 



Besides these several materials, stone cisterns or vessels 

 cut out of what are called milk stones in Derbyshire, or 

 out of common slate, are in use in some dairies. 



As to the asserted differences ^ in the yield of cream from 

 milk set in different kinds of pans, that must arise if the 

 milk in each was of the same depth, from their influence 

 respectively on the temperature of the milk. 



Butter-making. There are wide differences of manage- 

 ment recently introduced into English dairy management 

 from ahroad. In the " Cooley " system milk is set in cylin- 

 drical vessels in ice-cold water ; and there is thus an im- 

 provement in both the quantity and quality of the cream and 

 in the rapidity of its separation. By means of the centri- 

 fugal separator cream is taken more thoroughly from the 

 milk, as well as more immediately, than in any other way ; 

 and the quantity and quality of the butter are improved. 

 To revert to ordinary management, however, let it be added 

 to the above, (1) that each day's skimming, or, rather, 

 the cream separated at each operation, at whatever 

 interval it be taken, is commonly placed in the cream- 

 crock, a vessel which may be of earthenware or tin ; 

 (2) that at each addition to the store in this vessel, and, 



