. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. Fig. 198.—BCTTEB- MOULD. the light-coloured streaks that commonly appear in ill-made butter. The coldest and clearest water that can be obtained is used for this pur- pose, and the butter is rejieatedly turned and pressed I)y the hand on a slab of wood; a dairy- maid whose hand is naturally cold always suc- ceeds best in butter-making, all other things being equal. It is seldom that the butter is salted in a systematic manner: the dairymaid gene- rally guesses the quantity of salt to
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. Fig. 198.—BCTTEB- MOULD. the light-coloured streaks that commonly appear in ill-made butter. The coldest and clearest water that can be obtained is used for this pur- pose, and the butter is rejieatedly turned and pressed I)y the hand on a slab of wood; a dairy- maid whose hand is naturally cold always suc- ceeds best in butter-making, all other things being equal. It is seldom that the butter is salted in a systematic manner: the dairymaid gene- rally guesses the quantity of salt to be used, and an experienced and careful pereon can guess it with surprising accuracy; it is, however, gene- rally understood that the butter intended for market is more sparingly salted than that for home consumption. It is clear, however, that the Dorset dairymaids have got into a better system of butter-making than most of their sisterhood in. Fig. 199.—BUTTEB-BOX. other parts of the country have done, for Dorset butter has a popularity greater than the butter of any other county; and much butter, made far enough away, is sold in London under the adven- titious title of " Dorset butter.'' The name is pirated, and the name sells the butter. This sort of thing is at onee an honour and an injustice to Dorsetshire. Devonshire Cream. ^VIlcn the milk is brought into the dairy it is at once strained into rather large and deep pans, in which it is allowed to stand from eight to twelve hours. At the expiration of that period the pans are placed in a vessel containing boiling water, and over a fire. In other cases the milk is placed on the stove immediately after milking, where it stands the prescribed time, and the stove is then lit; this method obviates the carrying of the pans containing the milk, and re-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrati
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