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CHAPTER XIV. 



MILK, AND DAIRY PRODUCE GENERALLY. 



Properties of milk : quantities of water, curd, sugar, butter-, tbi 

 ash, its composition. Cream: ways of separation ; richness of 

 milk; making of butter. Proper temperature for churning: 

 with cream; with whole milk. Time proper to be occupied ir: 

 churning. Kinds of fat in butter; precautions needed for ^s 

 preservation. Casein. Cheese; various modes of making. 

 Composition of cheese; of its ash. Temperature at which milk 

 should be curdled. Imperfections of cheese. Reasons for the 

 exhaustion of the pastures in dairy districts. Perfection of 

 milk as food for the young animal. 



SECTION I. THE COMPOSITION OF MILK. 



This is an important branch of agriculture, and 

 ,>ne upon which we have hitherto merely given some 

 passing mnts; w T e will now take it up somewhat in 

 letail 



The appearance and the usual qualities of milk, 

 are too well known to require description here. It 

 differs considerably in its composition as obtained 

 from different animals, but its general nature is simi- 

 lar in all cases. From SO to 90 lbs. in every 100 lbs. 

 of cow's milk, are water. This quantity may be in- 

 creased by special feeding for this purpose. Some 

 sellers of milk in the neighborhood of large cities, 

 who are too conscientious to add pump-water to their 

 milk, but who still desire to dilute it, contrive to ef- 

 fect their purpose by feeding their cows on juicy suc- 

 culent food, containing much water; such watered 



