No. 149.] 381 



Ewe's milk is exceedingly like cow's milk. It yields a much 

 larger quantity of cream, and makes more cheese than any other 

 kind of milk, though it contains but a small quantity of sugar. 

 Camel's milk is said to be good. Buffalo's milk is thinner than 

 that of the cow, but very similar to it. 



Mare's milk contains a large per centage of sugar, but very 

 little butter. 



It is an 'easy matter to discover how much water milk contains 

 by weighing any given quantity of milk, then place it over a 

 gentle fire until it is evaporated to dryness ; this dry matter must 

 be weighed, and the difference in weight between the two, is the 

 loss of water. 



If it is further desired to discover the quantity of inorganic 

 saline substance contained in the same, burn the dry milk pow- 

 der in the open air until its combustible matter has vanished, 

 and weigh the residue. 



If you would know the quantity of cheese a given portion of 

 skimmed milk will produce, add vinegar to it, and the curd will 

 immediately separate, this may be collected, pressed in a cloth, 

 dried and weighed. 



If you would know how to make the most exquisite butter, it 

 will afford me pleasure ta'inform you, to wit : permit the calf 

 to draw from the cow, half her usual quantum of milk, and set 

 the balance for cream, the butter this will yield is delicious be- 

 yond description. 



The milk first drawn is thin, watery and of little value; the 

 second drawing is better ; but the strippings are incomparably 

 richer than either ; and will give fifteen times more cream. The 

 milk likewise is far richer after the cream has been skimmed off, 

 than the first milk taken from the udder. The first cream that 

 rises after the milk has been placed in the pans, makes far better 

 butter than the after-creamings : the color of the first will be 

 yellow ; that of the second white. Cream should be a little sour 

 before churned, and at least an hour and twenty minutes spent 

 churning in summer ; and an hour in winter ; so that the tem- 

 perature may be kept equable ; if attention is not paid to these 

 minor matters, the butter will be white, oily and soft. 



