510 
HUSBANDRY. 
it has been found that there was great difficulty in mak¬ 
ing as well as preferving the butter, efpecially in the 
more warm months, where the land had been wholly 
ploughed up and improved by manure, particularly of 
the calcareous kind, where there was previously no diffi¬ 
culty of that fort, and the butter was of the belt fort. 
01.1 paftures have therefore, belides the property of fup- 
plying the butyraceous material in greater abundance, 
that of rendering the butter more firm and waxy. It has 
likewife been observed that the richnefs of the butter in 
the Highlands of Scotland has been univerfally attributed 
to the cows feeding upon the old grafs in their remote 
glens ; though it is fuggefted that this may partly depend 
on the management that is adopted in making it. In 
Chelhire they find that the inferior forts of palture-iands 
are the bed luffed for c'neefe. 
In commencing this branch cf the dairying bufinefs, 
the farmer is therefore to determine, from the nature and 
quality of his land, which fort of dairy management it 
may be the molt advantageous for him to adopt, whether 
that of the cheefe or butter kind. It has not been (hown, 
by any let of experiments that can be fully depended upon, 
whether the butter or cheefe dairy affords the larged 
profit to the farmer, when conduced under equally good 
management. The mod valuable part of the milk is'in 
each cafe converted into a fubdance of great utility; and, 
though the former fells for a confiderably higher price 
than the latter, from the differences in the quantity of 
the produfts, in the expence and trouble of management, 
and various other circumftances, it feems that the real 
advantages are nearly equal. It has been dated, before 
the late rife in the prices of thefe different articles, to 
amount, whether of butter and butter-milk, or of cheefe 
and whey, to nearly fourpence-haifpenny for each gallon 
of milk ; at prefent, perhaps, little lefs than fromiixpence 
to fixpence-halfpenny. In the vicinity of large towns, 
and wdierever butter is conftantly in great demand, it 
■will evidently be mod profitable to have a butter-dairy. 
To fucceed in this bufinefs with fatisfaftion and advan¬ 
tage, it is neceffary that the farmer fhould be provided 
with a fufficiently large and convenient dairy-houfe, whe¬ 
ther the objeft be butter or cheefe. It fhould be in a 
diftinft yard or diftant fituation from the fuckling-houfe, 
and fo proportioned to the number of cows, as that there 
may be lufficient convenience for performing all the ope¬ 
rations without embarraffment ; and great attention mult 
be paid to cleanlinefs in every thing that relates to it. 
It has been obferved to be of great confequence to the 
produce of a dairy, that the cows fhould not drop their 
calves too early in the leafon. When that happens, they 
fall off in the quantity of milk in the autumn, when, 
owing to its fuperior richnefs, it is more valuable than at 
any other period. From the end of March to the end cf 
April is the belt time in the more northern didrifts that 
a cow can drop her calf, as die foon gets into good con¬ 
dition on the early grafs, and yields a greater quantity of 
milk in the courfe of the feafon than thofe that calve'ei¬ 
ther confiderably earlier or later. But in the fouthern 
parts of the ifland it is an advantage for them to calve 
much earlier. 
It is extremely expedient for fome trudy perfon to be 
employed to examine the cows feparately after the milkers, 
efpecially where they cannot be fully depended upon; to 
fee that the bufinefs has been perfeftly performed; for, 
where the contrary is the cafe, great lofs may not only be 
fuftained in the richeft part of the milk, but the cows be 
more fubjefted to difeafe. The ingenious Dr. Anderfon 
has made fiich accurate experiments on this fubjeft, that 
they highly deferve the attention of every perfon em¬ 
ployed in the management of a dairy. It was found, fil'd, 
that of the milk that is drawn from any cow at one time, 
that which comes od’at the fird is always thinner, and of 
a much worle quality, than that which comes afterwards; 
and that the richnefs goes on continually increafing to 
the very lajl drop that can be drawn as that time. Few 
perfons are ignorant that the milk which is taken from 
the cow lad of ail at milking is richer than the ofher 
parts of it; but very few are aware of the greatnefs of 
the difproportion between the quality of the fil'd and.the 
lad drawn milk from the fame cow at one milking. The 
following fafts in refpeft to this circumdance were afcer- 
tained many year ago, and have been confirmed by fubfe- 
quent experiments and observations. Having taken fe- 
veral large tea-cups, exaftly fimilar in fixe and fnape, and 
filled them at regular intervals, the lad being filled v ith 
the dregs of the milk; thefe were each weighed, fo as to 
afcertain that the quantity of milk in each was precif'ely 
the fame. From a great number of experiments, fre¬ 
quently repeated with many different cows, the refult was 
in all cafes thus : The quantity of cream obtained from 
the fird-drawn cup, in every cafe, was much finaller than 
from that which was lad.drawn ; and thofe between af¬ 
forded lefs or more as they were nearer the beginning or 
the end. It is unneceffary to fpecify intermediate pro¬ 
portions ; but the quantity of cream obtained from the 
lad-drawn cup, from fome cows, exceeded that from the 
fil'd in the proportion of fixteen to one. In other cowsl,. 
however, and in particular circumdances, the difpropor- 
tion was not quite fo great ; but in no cale did it fait 
ihort of the rate of eight to one. Probably, upon an 
average of a great many cows, it might be found to run 
as ten or twelve to one. 
In the next place, the difference in the quality of the 
cream obtained from the two cups was much greater than 
the difference in the quantity. In the firftcup the cream 
was a thin tough film, and very white; but in the lad of 
a thick butyraceous confidence, and of a glowing rich¬ 
nefs of colour, that no other kind of cream is ever found 
to poffefs. And the difference in the quality of the milk, 
that remained after the cream was feparated was perhaps 
dill greater than either, in refpeft'to the quantity or the 
quality of the cream. In the fird cup it was a thin 
bluifli liquid, as if a veiy large portion of water had 
been mixed with ordinary milk ; while in the lad cup it 
was of a thick confidence and yellow colour, more re- 
fembling cream than milk both in tafte and appearance. 
From this experiment it appears, that the perfon who, 
by bad milking of his cows, lofes but half a pint of his 
milk, lofes in faft about as much cream as would be af¬ 
forded by fix or eight pints at the beginning; and befides, 
that part of the cream which alone can give richnefs and 
high flavour to the butter, where that is the objeft, is lod. 
Secondly. That if milk be put up in a difii, and al¬ 
lowed to dand till it throws up cream, that portion of 
cream which rifes fird to the furface is richer in quality 
and greater in quantity than what rifes in a fecond equal 
portion of time ; and the cream that riles in the fecond 
interval of time is greater in quantity and richer in qua¬ 
lity than that which riles in a third equal fpace of time j. 
and that of the third than the fourth, and fo on, decreaf- 
ing in quantity and declining in quality continually as 
long as any rifes to the furface. Thefe experiments not 
having been, in this cafe, made with fo much accuracy 
as in the former, the writer has not been enabled to al- 
certain the difference in the proportion that takes place 
in equal portions of time ; but they have been fo often 
repeated as not to leave any room to doubt the faft; and 
it will be allowed to be a faft of no lmall importance in 
the management of the dairy. It is not clear, however, 
but that a greater quantity of cream may upon the whole 
be obtained from the milk by taking it away at different 
times ; but the procefs is fo troublefome as not to be 
counterbalanced by the increafed quantity obtained ; if, 
indeed, an additional quantity be thus obtained, which is 
not as yet fully afcertained. 
Thirdly. That thick milk always throws up a fmaller 
proportion of the cream it actually contains to the furface 
than milk that is thinner, but the cream is of a richer quali¬ 
ty ; and, if water be added to that thick milk, it will afford 
a confiderably greater quantity of cream tiian it would 
» have 
