. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. 512 DAIRY FARMING. butter is very often overworked, and therefore not durable but greasy. Fiuistcre has a dairy industry rich in original details. Considering that these are the result of sujierstition or ignorance, it may be believed that dairying in these districts is still at a very low point. Wc will only mention that unsalted butter is deemed unhealthy, and is therefore salted immediately after making. Also skim-milk in an unboiled state is thought injurious to the health, and. t
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. 512 DAIRY FARMING. butter is very often overworked, and therefore not durable but greasy. Fiuistcre has a dairy industry rich in original details. Considering that these are the result of sujierstition or ignorance, it may be believed that dairying in these districts is still at a very low point. Wc will only mention that unsalted butter is deemed unhealthy, and is therefore salted immediately after making. Also skim-milk in an unboiled state is thought injurious to the health, and. together. In other cases the milk is not skimmed imtil after it has turned sour, which comes to nearly the same thing, as the souring of the milk causes the separation of a portion of the curd from the whey. The objects in view are to increase the quantity of so-called butter, and to obtain a con- stant supply of curd, which is a staple article of food for the Breton labourers who are fed on the farm, and indeed for people in more affluent cir- cumstances. It need not be said that the money return from such an attempt to do two things togetherânamely, cream-rising and curd-separat- ingâthat ought to be done in succession, is not favourable to the pockets of those who follow it; but the Breton is, more than any other Frenchman, Classijication of French Cheese. I. Fromages de consistence moUe. (Soft cheese.) II. de consistence solide ou pute ferme. (Hard cheese.) 1. From;iges frais. (New cheese.) Maigres, mous k la pie. a, la creme, double creme, Neufch&tel, Bondons. de Rouen, Malakotf, &c. Coulommiers, Gournay, Mont d'Or fruis. 2. Fromages affines. (Improved cheese. ] Maroilles, Rollot, Maquelines,, Compiegnes, Neufchatcl. Camembert, Livarot, Pont I'EviJque, Jlignot. Brie, Coulommier, Troytjs, Ervy, Barberey, Chaource. St. Klorentin, OUivet, Epoisse, Laugres. Mont d'Or, Saint Marcellin. Senecterre, G^rardmer ou Gerome. 1. Fromages presses et sales. (Pressed an
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