England, the buttermilk of farmers is usually employed in feeding pigs. In New- 

 York it is always found for sale at the markets at from two to three cents per 

 quart. 



Devonshire Clouted Cream. 



This is a preparation of the rich milk of Devonshire, and may be said to be a 

 kind of half-formed butter, such is the solidness of its consistency. In Van- 

 couver's " Survey of Devonshire," the following is described as the mode of pre; 

 paring this delicious article : — " The milk is put into tin or earthen pans, holding 

 about ten or twelve quarts each. The evening's meal is placed the following 

 morning, and the morning's milk is placed in the afternoon, upon a broad iron plate 

 heated by a small furnace, or otherwise over stoves, where exposed to a gentle 

 fire, they remain tmtil after the whole body of cream is supposed to have formed 

 upon the surface ; which being gently removed by the edge of a spoon or ladle, 

 small air-bubbles will begin to rise, that denote the approach of a boiling heat, 

 wheu the pans must be removed from off the heated plate or stoves. The cream 

 remains upon the milk in this state until quite cold, when it may be removed into 

 a chum, or, as is more frequently the case, into an open vessel, and then moved 

 by the hand with a stick about a foot long, at the end of which is fixed a sort of 

 peel from four to six inches in diameter, and with which about twelve pounds 

 of butter may be separated from the buttermilk at a time — the butter in both 

 cases being found to separate much more freely, and sooner to coagulate into a 

 mass, than in the ordinary way, when churned from raw cream that may have 

 been several days in gathering ; and at the same time will answer a more valua- 

 ble purpose in preserving, which should be first salted in the usual way, then 

 ; placed in convenient-sized egg-shaped earthen crocks, and always kept covered 

 with a pickle, made strong enough to float and buoy up about half out of the brine 



Devon." 



This cream, before churning, is the celebrated clouted cream of 



Cheese. 



Cheese may be made from cream alone, or from the whole milk ; the object 

 in either case being in the first place to separate the serum from the other mate- 

 rials. This is effected by curding the cream or milk, by the infusion of an acid, 

 the refuse being tho serum or whey, which is of scarcely any value. [For a very 

 valuable Treatise on the best mode of manufacturing Cheese, see Fakmees' Li- 

 beaky AND Monthly JouENAL of Ageicultuke, Vol. 1. pp. 137 — 150.] 



LONDON DAIRY MANAGEMENT. 



The quantity of fresh milk annually consumed in the British metropolis was 

 lately calculated to be 39,420,000 quarts, costing £985,500, and being tlie pro- 

 duce of 12,000 Cows, kept principally in large dairy establishments in all parts 

 of the environs. The milk is generally of the best kind when drawn from the 

 animals ; but, between the dairv and the consumer, it passes through several 

 hands, each of whom takes a profit upon it, and increases the quantity of salable 

 liquid by large infusions of water, chalk, &c. In the condition it usually reaches 

 the public, it is shamefully adulterated. The charge of deteriorating the quality 

 of the article is seldom made upon the cow-keepers, whose establishments are, 

 for the most part, models of good management. As it may be interesting to our 

 readers to have some account of these large dairies, we present the following par- 

 ticulars : 



The two largest dairy establishments are those of Mr. Flight (known as Lay- 

 cock's dairy) and of Messrs. Rhodes. Flight's is one of the curiosities of Lori- 

 don ; it covers fourteen acres of ground, surrounded by a high wall, and including 

 buildings for the different purposes required. In the cow-house there are up- 

 ward of 400 Cows, the whole of which are fed in stalls. The food is very prop- 

 erly varied ; at one time they have mangel-wurzel ; then they have turnips, car- 

 rots, cabbages, and clover ; and, when fattening for market, they are fed on oil- 

 cake and other articles. All are curried daily, i djoining the cow-house is a 

 hospital for unwell Cows, or Cows which are calving. The milk-house is kept 

 beautifully clean, being scoured daily with hot water. 



With respect to E.hodes's dairy, which is situated at Islingtcaa, Mr. Loudon, m 



