THE JERSEY, ALDERxYEY AND GUERNSEY COW 127 



As soon as ever the milk is taken from the cow have 

 it in, and strain it carefully through the sieve into the 

 pans before it gets cool ; after which it should not be 

 disturbed till skimmed, and care should be taken not to 

 agitate the milk before it is deposited in the pans to 

 set ; all milk required for use must therefore be taken 

 before putting in the pans. 



As an equable temperature is advantageous to the 

 speedy production of the cream, in hot weather the 

 floor of the dairy should be kept moist, to produce cool- 

 ness by evaporation ; and in winter a small stove will 

 be of benefit, if smoke and smell be avoided in its use. 



To produce the most delicate butter, where economy 

 is not an object, the first rising of the cream (about 

 twelve hours after the milk has been panned) should 

 be taken , but for ordinary purposes the milk should 

 stand twenty-four hours in summer and forty-eight in 

 winter. The cream while accumulating should be stirred 

 night and morning, which will air it and keep it sweet 

 to churn once or twice a week — that is, once a week in 

 the cold and cool months, and twice during the warm 

 months, June, July, August and September 



Be careful to keep all tin vessels well-tinned, so that 

 no rust of iron shall^come in contact with the milk , and 

 look well to the earrings of the pail-handles, that grease 

 and dirt may not accumulate there. Be sure also that 

 your strainer and all other cloths are kept well scalded 

 and cleansed : in fact, too much stress cannot be laid 

 on the word cleanliness. 



