CATTLE. 137 
advisable but absolutely necessary. A cow not put to the bull will hold 
to her milk much longer than one which is regularly breeding 
THE DAIRY— BUTTER AND CHEESE MAKING.— In all dairy establish 
ments ventilation and cleanliness are indispensable ; and if butter is 
made, the dairy proper, or butter-room, should be as near the cow-house 
as possible, as the milk suffers more or less considerably from being 
agitated, or too much cooled, before it is set for the cream to rise. The 
milk should be brought from the cows without being exposed to the 
outer air, before it is set to cream ; which should be in vessels arranged 
on a stone slab, below the level of the ground ; the apartment being 
sunk to the depth of three or four feet, and kept perfectly dry. The 
air may be admitted through perforated zinc plates, or woven-wire win- 
dows, placed opposite to each other, having shutters which may be 
opened or closed according to the temperature and state of the weather. 
Glazed windows may be added, and should be open, excepting in very 
hot or very cold weather. The situation should be dry, and well shielded 
from the north, cast, and south. 
Tile Dairy-House is, perhaps, of all other appliances, the one on which 
success most depends. It should be apart from all household operations, 
from open grates, and from dung-heaps, and should have as much as 
possible the means of an equable temperature. As, however, it is much 
easier to keep a cold building warm, than to cool a hot one, it is desir- 
able that it should be as much as possible shielded from the sun’s rays. 
It should have its side to the north, its end to the east, and should, if 
possible, be let into the earth a few feet, but not so deep as to interfere 
with the drainage. If covered by a large tree it would be all the better. 
Around it should be either a hollow wall, or peat earth should be walled 
round its exterior ; or, as another alternative, and possibly the best but 
most expensive, it should be surrounded by a veranda. It should also 
have a double roof, and abundant top and side ventilation — either of 
which should admit of being closed. It is necessary to have in it a 
pump, the floor sloping, and on the highest part a perforated pipe should 
be connected with the pump, to allow of the cleansing of the floor 
with cold spring water when necessary. The bowls should either be 
earthen-ware or glass dishes, placed upon wooden tables — fir, maple, or 
sycamore are the best ; or leaden bowls may be used, placed on frames, 
and surrounding the dairy. Stones are the best for the floors, and a 
lining for the walls of white pottery is not only elegant but useful ; a 
pipe connected with the boiler attached to the kitchen fire is a great 
advantage, with a stop-cock, so as to regulate the heat of the room in 
winter. The scalding and churning rooms should be distinct from the 
milk-house, and the latter should be kept as free as possible from all 
kinds of foreign matter. An outer veranda is useful for drying the 
dishes and pails, and therefore desirable, when the dairy is sufficiently 
extensive to render the expense of its erection judicious. 
Butter is the fat or oleaginous part of the milk of various animals, 
principally of the domestic cow. The milk of the cow is composed of 
three distinct ingredients — the curd, the whey, and the butter ; the two 
first form the largest portion, and the last the most valuable. The com- 
parative value of the milk of different cows, or of the same cows fed on 
