DAIR YING. 
rates no more than to fupp 
taken away. If this leflened quantity be not again thoroughly 
rawn off, it occafions a yet farther enue ] . quan 
tity of milk generated ; and fo on it may to pro- 
ceed in perpetual progreffion from lire . lels, “il none 
ie this is the practice i in al] cafes 
_- wa ae 
In 
the profits of a dairy might be ‘ vonderfully 
that it behoves the owner to be extremely attentive to this 
circumftance if he wifhes to av ae ught to bea 
fo as to difcharge the milk into the trays or other veffelg 
efined for the purpofe of receiving it. See Dai 
he trials which have hitherto been attem 
ry aaa gravity than the part 
which is commonly : eeesrie e 
rule without an exception, never t allow nie eae ane de- while in the ftate of 
partment to be entrufted, ey controul, to nages Head it would appear that the aalicd of placing it, which 
ment of hir 8} aS COWS e treat s moft adapted to the proper, full, and expeditious creaming, 
with great gentlenefs, and foothed by mild ufage, efpecially is that of a dea it in very fha ilo afons, pans, trays, or 
when young a lith, or when the paps - leads, fo as not to t a greater depth than about three 
der; in lat cafe the udder ought to be fomented with s under aay circumitances, there will be the leaft 
warm ae ice milking, and touched with the greateft refiftance afforded to i ing, and a fame time the 
gentlenefs, otherwife the cow will be in danger of contra&t- greateft poffible extent of furface for it to colle& u 
ing bad habits, becoming ftubborn and unruly, and retain- nd experience has fome beft butter dairy~ 
ing her milk ever after. A cow never lets down her milk 
pleafantly to the perfon fhe dreads or diflikes. The udder 
and paps fhould always be wafhed with clean water before 
milking; but care fhould be taken that none of that water 
be admitted into the milking-pail. The importance of this 
is ftill more manifeft from many separa which take 
place in refpeG to milk ; and many of which, in fo far as 
they refpect the dairy, have been but little, if at ‘all, noticed, 
though they have evidently much effect on thed different pro- 
ceffes and products refulting from them. See Mirx and 
Cow-Keeping. 
‘In cafes where two milkings are only praGtifed in the 
courfe of the e performed about five 
cows rendered dr roper period, and at the 
fame time made more liable to difeafes of the udder. 
The average quantity of milk which is afforded by cows 
ie very different in different hen ae depending mate- 
rially on paftures, feafon, and the mode of winter keeping ; 
but 1 : eo principal cheefe aiftridt, from eight to twelve 
of others which do not give fo ae a quan 
Managing of the Milk, for oe 
In refpe€&t to the managment of the milk, it may be ob- 
ferved to be a circumftance of the utmoft importance to the 
fuccefg of the dairy-bufinefs, as upon its being properly ex- 
ecuted, the profit of the farraer muft in a great meafure de- 
end. 
It is the commor practice in moft of the nee diflri€s of 
n bro 
ate | 
ufually a hair or fine wire fieve, firmly fecured in the bettors 
of a large bowl formed of wood; or where the dairy is ex- 
tenfive, a fort of trough fixed conveniently for the purpofe, 
vent a 
It has not been lean. as the refult of experiments, what 
kind of fubftance is the moft proper and advantageous in this 
intention, for the forming of {uch veffels of ; though there can 
be little doubt, but that wood, ftone, o r flate, areany of them 
pag eee to lead, not only from their being capable of be- 
ing kept clean with much greater facility, and being lefs apt 
to fur, but from their being more fafe, in confequence of 
ae not being liable to be acted upon by the acid of the 
The aie: a have been made by doétor 
Anderfon _ : firft, that, of the milk ae 
is drawn aave tine that which comes off a 
ie firft is ‘always thinner, adc uch worfe quality, an 
_w ich ¢ afterwards; and the richnels goes on, 
er at that ti 
ns aa “milk which is 
milking, which is often provincially ca'led ftroakings, is richer 
than the reft of the milk; but very few are aware of the 
greatnefs of the difproportion between the quality of the 
firit and the laft drawn milk from the fame cow at one. 
a The following faéts refpe&ting this circumftance 
were, he fays, afcertained by him many years ago, and have 
been confirmed by many fubfequent experiments and obfer. 
ions. Having taken feveral large tea-cups exaCtly of the 
ued fize and fhape, one of thefe tea-cups was filled at the 
ning of the cow’s milking, and the others at regular 
g 
intervals till the laft, _ was filled with the dregs of the 
Thefe were each weighed, the weight of each 
ments, frequently bf eoecial with many diffe 
e refult was in all cafes thus: u 
tained die the firft dr 
nearer the b 
It is unneceflary here to fpecify, he fays, thefe 
intermediate proportions; but it is proper the reader fhould 
be informed, that the quantity of cream obtained from the 
laft drawn cup, from fome cows, exceeded that from the firft 
ia 
