N£Af CATTtfi. 61 



and tliey require milking by six o'clock in the afternoon 

 when that is the case. 



CREAM. 



If milk is heated to nearly the boilinsf point, immedi- 

 ately after it comes ft-om the cow, and put in a cool 

 place, the cream will soon rise. In the summer it ought 

 to be churaed every morning. Many dairymen let the 

 cream sour before churning ; when this is done, care 

 should be taken that it does not remain in that state too 

 long. The operation of churning ought to be done in 

 the shortest possible time. 



CHURNING THE NA^HOLE MILK. 



This is done in some countries with profit ; it yields a 

 larger quantity of butter, which is said to be of better 

 quality and will keep longer; it is, however, not much 

 practised in this country. It requires machinery to per- 

 form the churning with advantage. 



CHEESE. 



Perhaps in no production of the farm is there so great 

 a difference in its quality as in that of cheese. This is 

 owino- to the variety of cows, quality of the milk, quan- 

 tity and quality of the rennet used, pressing, &c. It is 

 needless here to say that cleanliness is absolutely neces- 

 sary in everything connected with the dairy. If the 

 richest kind of cheese is desired, do not skim the milk at 

 all ; but cheese of a sufficient richness can be made from 

 milk half of which has been skimmed. 



RENNET. 



Rennet is made from the stomach of the calf, and is 

 prepared by partly filling it with coarse salt, rolling it up 

 for a few days, and then opening and exposing it to the 

 sun or to a fire to dry ; or by putting it into salt and wa- 

 ter for four days, and then sprinkling it with fine salt, 

 and drying it as before. When the rennet is wanted for 

 use, cut off a piece according to the quantity of milk to 

 be used, put it into a small quantity of lukewarm water, 

 adding a little salt, and it will be ready for use in eight 

 hours. 



