134 THE DAIRY OF THE FARM. 



milking qualities of Dutch cows are generally known. In 

 the best dairies it is customary to skim at 12 hours to 

 make the first quality of butter, and at 24 for the second, 

 but 24 and 36 hours' skimming are most frequent with 

 the smaller farmers. 



In the manufacture of Delft butter the milk is first 

 cooled in copper vessels, which stand in very cold water 

 for 2 hours. It is then transferred into shallow pans in a 

 cool dairy, skimming taking place at 12, 18, and 24 hours. 

 The churns used are exceedingly primitive and much 

 inferior to those adopted in this country. The working is 

 done by hand, and the salting and packing exceedingly 

 well-managed ; but as a general rule it is not thoroughly 

 well- washed nor too carefully made. Although an immense 

 quantity of butter is imported into this country from 

 Holland, there is very little of high quality, or such as our 

 makers need attempt to imitate, the greater part of it being 

 an imitation, in the art of producing which the Dutch seem 

 to have long taken the lead, for there are numerous 

 factories in Holland, and large quantities of poor butter, 

 especially Campine, made for the purposes of mixing with 

 and giving a character to, the imitation. 



Edam. The most famous dairy products of Holland so 

 far as British consumers are concerned, are the Edam and 

 Gouda cheeses. The former is the round, red Dutch, and 

 is made as follows : The rennet is added to the milk at a 

 temperature of 90 F., and in 20 to 25 minutes, it is cut with 

 an instrument resembling a lyre with a dozen strings. After 

 standing for a short time for the separation to take place, 

 the whey is taken out and the curd afterwards thoroughly 

 worked by the hand; and, when fit, it is placed in the 



