Dairy Farming. 695 = 429 
lunging boards on a common axis. The butter is longer in com- 
tig, and is said to be hardly of such good keeping quality, owing 
I the larger proportion of casein which it is believed to contain. 
There are some points affecting butter-making generally, and 
jt belonging to any particular district, to which reference 
liould be made. Any offensive taste of butter, owing to faulty 
eding of the cows — as when they are getting turnips, and in a 
ss degree when they are getting cabbages, or mangold-wurzel — 
tried to be corrected in the milk. A drachm of chloi'ide of 
ne in the milk for every infected pound of butter — a dessert- 
Donful of a strong solution of saltpetre to every two gallons of 
ilk — are among the remedies employed. The heating of the 
ilk before setting it for cream in order to dissipate the faultv 
oma— or the steaming of the turnips, and giving them in a hot 
ish to the cows, so as in some measure to drive off the aroma 
fore they are taken as food — is recommended as likely to have 
e same result. Anyhow, care should be taken to give the cow 
' ly perfectly fresh and wholesome food of these doubtful kinds — 
•pecially avoiding any decayed turnip or cabbage leaves. 
Another point of first-rate importance, whether in butter- or 
< eese-dairies, is the need of setting the milk — whether for cream 
• curd — in a perfectly sweet atmosphere. The neighbourhood of 
fal smells, and even of a larder, is mischievous. Milk easily 
!»quires a taint. This is universally known, but acted on with 
'rious degrees of intelligence. Dairies are almost universally 
i a washed and wet and often sloppy plight, and it is not at all 
f aerally acknowledged that the air should he not only sweet but 
adry as possible, in order to diminish its power for mischief. 
The apparatus of the butter dairy, besides the milk pail (a Dairy 
1 oden one-handled vessel holding 4 gallons or thereabouts), ™P'6""^i' 
i ludes the vessels in which the milk is set for cream, glazed 
e thenware or glass, or tinned, or enamelled iron (the first the 
I St common) holding 2 or 3 gallons each, or large shallow 
1 den vats of the kind already named ; the skimming-dish — a 
sillow tin saucer perforated to allow the passage of milk ; the 
cirn, either a barrel-churn or an upright cylinder in which 
;i axis carrying several plungers works up and down, or a 
i id horizontal cylinder with revolving dashers inside. Some- 
tiies this cylinder is of tinned iron, and provided with a dupli- 
ce coat, leaving an interval into which hot or cold water may 
1 introduced, according to the season of the year. There are 
) fancy churns, in one of which two revolving dashers on 
ight axes are worked alongside, and partly inside one 
^Dther. In another, a long wooden tub is divided by a longi- 
tiinal partition, open, however, at either end, and dashers 
