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Classic
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page 259
PART XI. DAIRY, AND POULTRY. DAIRY.
THE servants of each country are generally acquainted with the best mode of
managing the butter and cheese of that country; but the following hints may not
be unacceptable, to give information to the mistress.
On the Management of Cows.
Cows should be carefully treated; if their teats are sore, they should be soaked
in warm water twice a day, and either be dressed with soft ointment, or done
with spirits and water. If the former, great cleanliness is necessary. The milk,
at these times, should be given to the pigs.
When the milk is brought into the dairy, it should be strained and emptied into
clean pans immediately in winter, but not till cool in summer. White ware is
preferable, as the red is porous, and cannot be so thoroughly scalded.
The greatest possible attention must be paid to great cleanliness in a dairy;
all the utensils, shelves, dressers, and the floor, should be kept with the most
perfect neatness, and cold water thrown over every part very often. There should
be shutters to keep out the sun and the hot air. Meat hung in a dairy will spoil
milk.
The cows should be milked at a regular and early hour, and the udders emptied,
or the quantity will decrease. The quantity of milk depends on many causes; as
the goodness, breed, and health of the cow, the pasture, the length of time from
calving, the having plenty of clean water in the field she feeds in. A
change
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