. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. S22 DAIRY FARMING. we will even add, improved; for tliose foreign butters are, as a rule, purer and more delicate in flavour than our own. For a long ]>eriod certain French butters, to wit the Brittany, have enjoyed the leading reputation among the foreign butters sent to us, as they no doubt were superior in quality; but of late years Danish and Dutch butters have greatly improved in qvialit^^ so that they are now equal to any others; and while the former is largely sold in this c
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. S22 DAIRY FARMING. we will even add, improved; for tliose foreign butters are, as a rule, purer and more delicate in flavour than our own. For a long ]>eriod certain French butters, to wit the Brittany, have enjoyed the leading reputation among the foreign butters sent to us, as they no doubt were superior in quality; but of late years Danish and Dutch butters have greatly improved in qvialit^^ so that they are now equal to any others; and while the former is largely sold in this country for Brittany butter, which it equals in every respect, the latter commands as high a price as our own Dorset, which is commonly regarded as the finest butter produced in the British islands. We have given a short account of Dorset butter-making only, because no other county or district has gained a distinctive reputation for its butter. The leading faults in our butter-making are: want of system, of strict cleanliness of utensils, of regularity in attending to times and temperatures, of knowledge, and of pride in work. The milk is kept in all sorts of unsuitable rooms, and is skimmed at all sorts of irregular hours; the cream is kept—or is allowed to keep itself in the best way it can—in vessels which are less un- suitable than the rooms they stand in, and it is churned many days after skimming, when it has had time to become thoroughly sour, and without reference to temperature or speed of motion; the butter is more or less imperfectly liberated from the buttermilk, and is salted in a haphazard manner. How then, Ave would ask, is it possible to secure first-rate butter in this way? The simple fact of the matter is this: excel- lent butter can be made anywhere, providing that proper pains are taken with it; yet both flavour and quality will vary more or less with change of district, of cows, of herbage, and of climate. Some of the worst butter on earth is made in Ire
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