DAIRY FARMING. 
575 
never seen in the possession of ordinary farmers. Glass is 
an excellent material for a milk-pan, and would appear from 
experiments which have been made to have a certain advan- 
tage over other materials, in conducing to the rising of the 
cream. Notwithstanding this, they do not seem to have come 
into such general use as might have been anticipated, pro- 
bably on account of the first cost being considerable, and 
from a natural fear of their being easily broken ; which we 
believe, however, is not really the case. The brown ware pan 
recommends itself by reason of its cheapness, and is a 
favorite ; it is easily cleaned, and if a few breakages do occur 
in the season, the expense of replacing them is but trifling. 
Wooden coolers are also largely used, and are, probably on 
account of their lasting nature, the most economical of all 
milk vessels. When kept as they ought to be they are 
highly ornamental ; the hoops bright as silver, and the oak 
scoured white as snow, affording a pleasing contrast. They 
have also the great advantage of preserving the natural 
warmth of the milk much longer in a low temperature, a 
quality which adds to their merit in no small degree. When 
temporarily out of use a little water may be placed in them, 
so that the hoops will not loosen, which they are apt to do in 
very hard dry weather. Attention to this little matter will 
render a well-made oak cooler almost imperishable. Shallow 
rather than deep vessels are the most suitable, the cream 
rising more quickly. This formation is exactly found in the 
wooden cooler as usually made; and vessels of other material 
which are made in th$ same form are best adapted for the 
dairy. The churn has of late years come as near perfection 
as it seems possible to bring it; and certainly in the hands of 
those accustomed to its use, the forming of the butter can be 
regulated to a minute, the quality of the article being superb 
when good sweet cream is used. It is of no advantage to 
bring the butter quickly, as by doing so the quantity is less 
and the quality inferior. To have substantial butter, firm in 
texture, rich in colour, and of good keeping quality, and 
moreover so as to extract all the butter which the cream con- 
tains, the process of churning should occupy not less than 
half an hour : and will frequently run on to the full hour if 
the temperature is rather under the mark, which is as nearly 
as possible 60 degrees. For ease of working and simplicity of 
action there is no form to equal the barrel churn, as sent out 
by the best English makers ; and it seems by general accept- 
ance to be the universal favorite. About 80 lbs. can be easily 
churned by manual labour when the axle of the churn is 
mounted on a single little roller to ease the friction ; and in 
