Dairy Management. 127 



at all times, and in all seasons, the tempe- 

 rature of the dairy, is a most important de- 

 fect; for on this entirely depends the quan- 

 tity of cream produced. Secondly, collecting 

 all the milk at every meal, from all the cows 

 together, is wholly destructive of the fine flavor 

 of butter; while the subsequent unchemical 

 methods pursued in making cheese are not less 

 destructive of the dairyman's interest than a 

 reproach to his understanding. 



Dr. Anderson, in his Essays, " relating to 

 agriculture and rural affairs," is the only author, 

 I believe, who has treated this subject scienti- 

 fically, and at the same time in so familiar a way 

 as to make his discussions practically useful, 

 his labors however have, I believe, done little 

 good, and until the business of the dairy shall 

 be conducted agreeably to those chemical rules 

 and regulations, which its true interest de- 

 mands, the proprietors must be content to re- 

 ceive such returns as the best guess of the best 

 dairy-maids may enable them to yield to their 



employers. 



' 



On our return to the inn our landlord intro- 



duced us to a neighbouring farmer, who told us 



he was an advocate for the soiling system, and 



that he soiled his own cows by feeding them 



7 



