Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/436

404&#93; 4 o 4 ] BUT small quantity of the old cream tor that purpose ; sonic use a little rennet, and others a few tea -spoon- fuls of lemon -juice. — ■Cleanliness in the dairy is, at all times, an essential requi-ite. The Lancashire method of pre- paring milk for butter, is as fol- lows : The whole milk is divided into two parts ; the first drawn be- ing set apart for family use, after being skimmed ; the cream of which is put into proper vessels, as also the whole of the second, or last drawn milk, provincially called nfleringx. These two, being mix- ed together, are stirred, but not to a great depth, to prevent the bad effects of foul air accumulating on the surface, and kept, according to the season of the year, exposed to the fire, for promoting the acetous fermentation, which is accelerated by the acid remaining in the pores of the vessels. For this reason they are not scalded, except alter hav- ing contracted some, taint ; and, in this case, they are sometimes very expeditiously rinsed out with sour butter-milk : during this prepara- tion for souring, the milk is kept ready for the churn ; and, in con- sequence of such treatment, more butter is obtained, and of a better quality, than if the mill; were churned in a sweet state. Decisive experiment:, have been made, in order to ascertain. I it be ir.c; le to churn the whole miik, or oW the cream which the milk produces : it was round that one day's miik of a par- ticular cow, churned by itself, • led only oz. of butt c: the cream of two days miik pro- duced 3 lb. 2oz. Hence it appears to be more profitable to collect the ii, and churn it, than to churn BUT likewise, the richer of the twr>, sweet. In justice to Dr. J "sk- son, who has favour: el the public with an excellent L the Management of the Dairy," inserted in the correspondence of the Bath and West-of-England Society, we shall communicate a few of hi9 aphorisms: 1. The first milk drawn from a cow is always thin- ner, and of an inferior quality to that which is afterwards obtained j. and this richness increases pro- gressively, to the very last drop that can be drawn from the udder. 2. The portion of cream rising first to the surface, is richer in quality, and greater in quantity, than what rises in the second equal space of time, and so forth : the cream con- tinually decreasing, and growing worse than the preceding. 3. Thick milk produces a small er proportion of cream than that which is thinner, though the cream of the former is of a richer qua- lity. If, therefore, the thick milk be diluted wkh water, it will af- ford more cream than it would have done in its pure state ; but its quality will at the same time be inferior. 4. Milk carried about to pails, or other vessels, agitated, and partly cooled, before it be poured into die milk-pans, never thrown up su> h a good and plentiful cream as if it had been put into proper vessels immediately after it came from the cow. Dr. Anderson, in the same paper, imparts the following judi- cious hints : The milk should be- Ictfoed out of the cavities of the* butter with a flat, wooden ladle, or skimming dish, provided with a short handle; and this should be dexterously performed, with as little
 * milk, -Cream- butter is,
 * h it v, ill not keep so long