. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. Fig. 197.— kor Bltter-pails. together in them as solidly as possible, so as to exeliuli- the air from the inside, while the outside of tlie hiitter is protected from it by the brine, which lills all the intervening^ spaces inside the cask. If it is desiralile to send the butter to market in rolls, a simple and useful mould for mak- ing them is seen in Fig. 198. It may be made of any kind of hard wood, such as box, yew, lignum-vitae, &c.; and whilst in use it must be kept wet
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. Fig. 197.— kor Bltter-pails. together in them as solidly as possible, so as to exeliuli- the air from the inside, while the outside of tlie hiitter is protected from it by the brine, which lills all the intervening^ spaces inside the cask. If it is desiralile to send the butter to market in rolls, a simple and useful mould for mak- ing them is seen in Fig. 198. It may be made of any kind of hard wood, such as box, yew, lignum-vitae, &c.; and whilst in use it must be kept wetted inside to prevent the roll sticking to it. Each half of the mould being filled with butter, the handles are brought together, and the butter is firmly compressed into a solid roll. The rolls are best wrapped in muslin and packed in a box, as in Fig. 200. When the box is full the lid shuts down and is looked, and, resting lightly on them, keej)s the rolls in position. These appliances are simple, efficient, and inexpensive. DousET Butter. In Dorset dairies the milk stands for twenty- four or thirty-six hours, accoi-ding to the season of the year, and in some eases is skimmed a second time after having stood a second peri(xl; the cream is considered ready for churning immediately after it is skimmed, and during the hot weather is commonly churned every day, while in cold weather the churning is done only on alternate days. To this prac- tice of churning the cream while it is quite sweet and fresh is owing, in a great measure, the reputation which Dorset butter has long jws- sessed; the practice, indeed, presupposes the strictest cleanliness with respect to milk-inins and other vessels used in the dairy, for without this primary condition tlie daily churning would be practically valueless. The old-fashioned barrel-churn, with improved beaters, is commonly used in Dorset dairies, and aft<,'r the butter is taken out of the churn the greatest care is taken to wash out all tr
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