480 
Farmiiuj of Dcvonsliirc. 
previously placed, and in the winter the same quantity of boiling 
water is used. The water is employed to prevent the milk stick- 
ing to the pan, by which it would be burnt and thereby rendered 
useless for the manufacture of cream. It now remains undisturbed 
in the dair}' 12 or 24 hours, according to the state of the weather. 
Thus in sultry weather the morning's milk is scalded in the even- 
ing, whereas, under ordinary circumstances, it would be retained 
until the following morning and done with the previous evening's 
milk. The process of " scalding " is performed by various means, 
generally over a small charcoal furnace, occasionally on a clear 
wood-fire, or by a warm water-bath. By the first plan the pans 
are placed on the iron-plate which covers the flue of the furnace, 
and moved slowly towards the fire so as gradually to increase the 
heat of the milk. This usually takes from 40 to 50 minutes; and 
too much haste is a frequent cause of failure with persons unac- 
customed to the practice. The period for removing the pan from 
the fire is indicated by the appearance of small bubbles under the 
"head'' of cream, giving the surface a dimpled appearance. It 
takes place at the temperature of 180° Fahr., which is several 
degrees below the boiling-point, to which, if the heat should rise, 
the cream formed on the top is broken and the milk is spoiled for 
this purpose. When the milk is removed it is re])laced in the 
dairy, and care taken to preserve the surface of cream unbroken. 
It is skimmed from 12 to 36 hours after, and the cream either 
sold in its present state or made into butter. 
When the milk is scalded over a wood-fire the cream is liable 
to have a smoky flavour if by any chance the fire should not be 
perfectly clear. It is never followed in preference to other 
methods. The use of a water-bath for this operation is far from 
common ; but as it is extensively used and is not only the safest 
but the quickest mode of precedure, I am induced to describe it. 
A flat boiler made of sheet-iron (2 feet wide, 7 feet long, and 
I foot in depth) is fixed over a large flue in which rough brush- 
wood or furze is burnt. A quantity of cold water is placed in the 
boiler and three pans of milk are supported in it by means of 
rings, which increase in temperature with the water by which 
they are surrounded. It is evident that the heat is raised far 
more gradually than can possibly be effected by the most careful 
movement of the pan towards the fire. Another advantage which 
results from this method is greater expedition, which is very 
important in the summer months, as butter made from cream 
slowly formed will not keep so well as that made with a shorter 
exposure to heat. The extent of surface in the milk-pans pro- 
duces a large " head " of cream ; but the depth of the milk in the 
pans and the frmness of the cream increase in the same proportion. 
