DAIRY. 
a rien oe sia than the latter in the market, yet 
from ere the quantity o ne products, in 
various 
emount, ee er of butter and butter-milk, or of cheefe 
an whey, to nearly four-pence half-penny for each galion of 
milk ; which at Pe ent is perhaps little lefs than from - 
pence to fix-pence half-penny or feven-pen It is 
ever fuppofed, One in the nei aboueed of large ld 
and other places where the demand for butter is confta 
extenfive, it may be more prohtable to have a butter-sair 
than one of the cheefe kind. But in v all cafes of this nature 
intercft to obtain the eL 
poffible quantity of produce, fometimes it may be more be- 
neficial for kim to os it of th 1e up 7 lity ee at other 
pith tre one or the other of thefe purpofes, in 
the cafielh A molt dive€&i manner, To be able to convert 
his milk to the higheft pcffible dst in every cafe, he ought 
to be fully acquairte very circumitance refpeCting 
the manufacture of butter as well as of cheefe ; and it may 
es 
may b 
eheefe, while another portion of it would 
if — into checfe. See Darryi 
ort, the conf: quence and re credit of the dairy muft, 
inde all circumitances, principally depend on the neatnefs 
of the managemenc which is purfued, every part being kept 
perfcAly ee ane in order, the floors being regue 
Jarly rendered cool, b uent wafhing with cold water, 
and the various mea ll cleaned and fcalded after every 
cine of being ne 
utter 
return more pro oft, 
se earn is that fort of farm which is 
parts of Eis, Carakridee, Suffolk, and the county of Dor- 
ft, &c. there are extenfive freee thisnature. In molt, if 
not all farms of this defcription, there fhou!d, however, always 
be a portion of the land under the ftate of tillage, i in order that 
a lufficiency of grain, and ftraw for litter, may be provided 
for the teams, and at the fam 8 be 
ry 
e profit and rachael 
See Dairy- 
mer mea 
than in the ufual old method of eanieete ent. 
ING. 
It te ftated by Mr. Holland, that ‘* the more general intro- 
dudtion of green crops, and of the practice of ftall feeding for 
dairy cows, may certainly be reckoned among the moft con- 
fiderable improvements which have taken place of late years 
in the agriculture of Chefhire. With the dairy-farmer,”’ fays 
he, “‘itisa principal objedt to increafe the quantity of his sien 
and to continue it as long as poffible. ‘This can in no w 
be more effeGiually done than .by giving green food to < 
cattle; and he is ernest eh soil cana farmers, that 
y this managementthe m y becontinued a month longer 
inthe autumn than could . elected by eer to the paftures 
only for a fupply of food.” It is therefore « conceived, that 
the importance of this circumftance in a dairy 
have plac 
peint ae view, that t 
donbt concerning it. See Daiayine. 
Dairy: Aeufe. in Rural Economy, a building or place ere€t. 
ed for the purpofe of carrying on the bufinefs of dairying. 
Thefe forts of buildings fhould conftantly be ey and 
senate in {uch a manner, in refpeét to the other -offt- 
that labour may be abridged as een as poffible, and 
the pee poflible convenience e obtained, while a‘due 
cannot be the reat ‘difficulty or 
hee! conveyed to 
with the ature of the other 
: e room deftined for 
the milk, being made through that of the f{calding room, 
which fhould have the copper for heating water and other 
purpofes placed in a fhed without it, that the heat may be 
kept at as great a diftance as poffible from the milk, a cock 
being fixed in the bcttom of it, for conveying the heated 
water through a trough or pipe acrofs the fcalding room, in 
which another cock fhould be fixed, for the convenience of 
through it into the neceflary trays or pete in auch it is to 
ftand ; as by this fim mple contrivance, the neceflity of dirty 
men or boys entering the dairy-houfe is wholly prevented. 
There fhould likewife be a trough, pipe, or fome other fimi- 
lar contr (Sia aie for the purpofe “of eugleS the wafte milk, 
whey, & m the dairy-houfe to the ciflerns for contain- 
ing the wafh ee the pigs. Thefe Gonvcuace: have many of 
them been a chee by Mr. Young in bis excellent “ Ca- 
lendar of andry.’ 
Where tel samen are intended to become objects of 
ornament, and expence is not regarded, fituations fhould be 
felected fo as alae the cffeéts of them may he the moft pleaf- 
ing and complete. 
The regulation of temperature may be accomplifhed either 
on the plan fuggefted by do€tor Anderfon, of having double 
walls and roofs or by means of hollow walls; and tor com. 
mon purpofes, by the walls having 2 Kaguaae| left, of eight or 
ten inches in width, between the lath and platter, as fug- 
gefted by Mr. London in his “ Treatife on Country Refi- 
dences.””, Where a {pring, fountain, or jef d’eau can be fo 
contrived as to break or burft forth, in the centre of the 
principal room or ara it ee not only afford a highly 
agreeable efte&t, but be of great convenience to the perfow 
who has the management ae i. bufinefs of the dairy. 
En ae is neceffary for the buildings to vary ace 
Ba cording 
