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ING Cows ty of milk this arose, se, which 1 the day. obviated, nst stall. jpon the eeping @ dog- he heat ke their triking; nomical mfort to > first of winters

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THE DAIRY. 5a9

most people will think convenient, since that num-

ber can be managed without any extra help of ser- yants. Situation, in respect to markets, and custom determine, whether butter or cheese be made, and if the former, whether it be disposed of fresh, or salted for sale: in either method, great, I be- lieve the greatest dependence for success, must be placed in the pig-stock, fed upon the skim-milk, or whey.

The most exquisite and punctilious cleanliness is necessary, in every part of dairy-management. Well-glazed earthen gallon pans are preferable to all other receptacles for milk; these must be scald- ed, perfectly clean, outside and in, besides being frequently boiled in a copper, conveniently situated; well scrabbed with a brush, and rinced in plenty of clean water. Dairy should be both glazed and latticed. Four or five cows in an_ hour, are as many as can be carefully milked by one person: milker not to enter the,dairy with the dirty apron, and hairy from the cow-house. Milk to be set immediately? if the weather be cold, warm water at the bottom of the dish; if warm weather, the dishes to be previously cooled with cold water. Skim off the cream, in summer, every twelve, in winter, twenty-four hours. Shift the cream into clean pans, daily, in winter, twice a day in sum- mer; generally stirring it, several times a day, with a clean wooden spatula. To make fine butter, cream should be churned within three days, in hot weather. In severe frosts, it is better to churn the cwhole of the milk daily, as in Scotland; frosty cream

always

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