. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. liUTTiiH-JtASKET. receives for it as much as iis. and upwards per English pound, according to the season. " The mere fact of such high prices being given for first-class butter implies that there is compara- tively little of it. In fact, it may be safely asserted that none of it comes to England, and that the butter which is still good enough to com- mand higher prices than our own on the London market is made with far less care and skill than that just described. A careful inqui
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. liUTTiiH-JtASKET. receives for it as much as iis. and upwards per English pound, according to the season. " The mere fact of such high prices being given for first-class butter implies that there is compara- tively little of it. In fact, it may be safely asserted that none of it comes to England, and that the butter which is still good enough to com- mand higher prices than our own on the London market is made with far less care and skill than that just described. A careful inquiry into the manner in which butter is made in the several dis- tricts of Normandy has convinced me that, other things being equal, the quality of the butter depends upon the earlier or later period at which the ^cashing in the churn is commenced. This is so far recognised by some of the dairy- farmers that they have their chm'ns fitted with a glass window to enable the eye to see, and thus assist the ear to hear when the butter first begins to be ; The butter of Isigny is formed into conical lumps (Fig. 319), wrapped in a piece of clean linen, and put each into a wicker or wooden basket lined with straw and sewed up with some coarse linen (Fig. 320). The superior brands of this butter go mostly to Paris, the good and middling qualities are bought up by dealers, assorted, salted, and exported to England. The butter of Gournay has also a very good name, and fetches, after Isigny, the largest prices in the market. The fabrication resembles very closely the one just described. AVhen the butter has formed into pellets of the size of a pea, the stopper is taken from the small opening of the barrel churn, and the buttermilk allowed to run out through a hair-sieve to collect the small par- ticles of butter, which will come out, though one is careful to cover part of the hole with his fingers. Then the stopper is put back, the butter on the hair-sieve having been returned, a
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