DAIR YING. 
But in many of the midland and fouthern dairy diftri&s, it 
is common to make it up, for the London market, into 
dumps of two pounds each. 
After the butter, in well-managed dairies, is weighed 
and made up for market, it is ufually placed in cold water 
u cream ich it 2 medium, 
four gallons of milk will tedoce’t fixteen ounces of butter ; 
d the ntity which a dairy of co f any magnitude, 
in regard to numbers, may uppofed to vield, ma 
In Seffolk they find that four eal and a half of milk 
afford a quart of cream, which, 
weighs one pound and suber Mr. Abdey, in 
the Epping praétice, found the avarage quantity of butter 
w per week, to be four pounds, of fixteen 
months, one hundred and 
fifty-fig pounds; befides the advantage of fix fhillings a 
piece for three pigs which were kept. is itatement, as 
given in the Annals of Agriculture, is this: 
ae. ae 
: 156 lbs. at 10d. per lb. 6 10 0 
Calf, - - 0 18 o 
3 pigs, - “ 018 oOo 
§ 60 
But at the prefent price. 
Le te ade 
156 lbs. at 1s. 3d. per lb. gQ 15 0 
Calf, - - I 5 0 
3 pigs, = “ rio o 
I2 10 0 
In the Lincolnfhire Report on a aegle a oe be 
quantity of milk which a und of butter is ftated 
fe d-churn is penseyel: 
But in the accurate 
. Curwen, efq. where oil-cake, in a 
fmall proportion, was made ufe of in feeding is cows, and 
a pendulum churn conftructed by ugall em- 
ployed; eight wine quarts of the ftrippings, and ane quarts 
and a half of a mixture of the whole milk, were found t 
give a pound of butter. This ftriking difference in the 
nhangaa is accounted for, partly from the large propor- 
tion of heifer’s-mitk, but more A aaa from the ufe of 
the oib-cake i in feeding the 
r fort of ae 
ro 
atter often made from whey, 
airy-farmer. 
m 
dairies the whole whey, when taken from the cheefe- 
tub is,” he fays, “¢ put into fkeels or other vefiels, where it 
remains about twenty-four hours ; when it is creamed, and 
the whey applied to the ufe of the “calves and pigs, the latter 
of which are faid to thrive as well on it after the cream has 
been taken from it as before. And the cream, when {kim 
med off the whey, is put into a brafs pan and boiled, and 
siewarts fet in pans or jars, where it remains till a fufficient 
quantity for a churning be procured, which in nae dairie 
happens generally once, but fometimes twice in the week.”’ In 
others, ‘¢ the green whey is put almoft immediately from the 
cheefe-tub into the furnace-pan, where it is fcalded. When 
it acquires the proper degree of {calding-heat, cold water, 
or fome white whey, is eeereael put in; this canfes the 
whey to break, and throw upathick white fort of [cem, fomee 
what refembling cream, aie the dairy-maid kéeps conftant. 
ly {kimming off as it rifes, and which fhe puts into oT 
or jars, where it i til the ufual time of churning. In 
the dairies where the green whey is fcalded, the ange 
calding, the ordinary way.” 
n the Ch sae dairies, the shruffings or white whey is in 
fome cafes fet e, and acidulate for 
churning, either by the warmth of the Teafoa, or of a room, 
in the fame manner as in making mille butter. But in other 
tafte) {uch a fire is kept as will make the w as 
offib!e, without boiling ; and as foon as that cae of heat 
has been acquired, the buttery matter, which t ey cons 
n it, and rifes to ae furface, 
fometimes are e to 
But in the Gloncelterthire ae, according to Mr. 
Rudge, the whey is immediately ‘removed from the tub or 
cowl into the receivers, which are made of an oblong fquare 
form, fix or feven feet long, three wide, and from four to fix 
inches deep, with a tap-hole in fome part of the bottom to 
draw it off. The infide is lined with lead, nee this affifts in 
keeping up a great coolnefs, fo neceflary in the hot m ear 3 
for if it were left toa high ftate o cemperate it would 
come four in a few hours ; but in = way it will ftand ce 
me - pacers fkime 
m t mn ieing ¢ hurned in the ufual 
manner seh butter, and the ae given to the ho 
But in two experiments made for the purpofe of afcer- 
taining oe nature of making butter from whey, Mr. Robert- 
fon found the refult the fame, though the precefs was dif- 
ferently conducted. In one the whey had ftood four-and- 
put to th uite 
and frefh immediately from the curd ; the vey as oi a 
quantity were alike in both thefe metho 
It is aflerted that the quantity of ie procured fro 
whey is confiderable ; in two initances, where particular ce 
1 &, it was not lefs 
made from the cream of milk, or from 
churned together, but not fo much fo as ftated by Mr. Mare 
fhall in his *«* Rural Economy of Gloucefterfhire,”? which is 
one-third. In the Report of the County of Leicefter, it §¢ in- 
deed obferved, ‘that whey butter fells for nine-pence per 
ound, when other butter fells from ten-pence to eleven- 
pence, and alfo, that eighteen cows will make about feven- 
teen pounds, fixteen ounces each, of whey-butter per — 
which is acircumftance Mr. Donaldion nes ‘6 that 
tainly merits the attention of thofe who are in the eacice rof 
making eithes one-meal or two-meal cheefes.”? ; 
n 
