376 [Assembly 



the proportion of cream which it contains. I have had lifteeu 

 years experience in cheese making. 



Mr. Pell, of Pellham, stated that he had given attention to this 

 subject of milk and butter, and would submit a few remarks : 



We prepare numerous articles of diet from milk, from the fact 

 that it undergoes various chemical changes. It is only obtained 

 from animals belonging to the class Mammalise, who secrete it for 

 the nourishment of their young. The milk of each of the mam- 

 malia tribe is distinguished by different peculiarities, and as the 

 milk of the cow is the most useful to man, I will first confine my 

 observations to it. 



If milk is taken from the cow daily, she continues her supply 

 for a long period, and is consequently of inestimable value to us. 

 We are indebted to her for the most essential articles of our daily 

 food, to wit — cheese^ butter and inilk. When milk is first taken 

 from the animal after calving, it presents a yellowish white rich 

 appearance, of an agreeable though saccharine taste, and its spe- 

 cific gravity is greater than water. It has been frequently ob- 

 served that the Alderney breed give the richest milk, though the 

 quantity is smaller than other breeds. The first milk drawn 

 from any cow is inferior and thinner than that which succeeds 

 it; as the dairy maid progresses in the operation, it gradually 

 and progressively increases in richness of quality, until that last 

 drawn becomes at least ten times richer than the first. It should 

 not be carried far, or much shaken before it is placed in the pans 

 preparatory for the cream to rise ; the sooner it can be so placed 

 after it has been drawn from the cow, the better. 



Milk, when exposed to fire heat, will boil at 199^, when a curd 

 is coagulated, and rises to the top in the form of very thin skin. 

 If this be skimmed off, another immediately succeeds it ; this is 

 the pellicle, which continues to rise until the residuum presents 

 a blue, watery appearance. Milk can be slowly evaporated 

 without fire heat, until it forms a thick white substance, known 

 to chemists as franchipane, which may readily be made to form 

 a delicious custard by mixing it with sugar, almonds, &c. 



