. An encyclopædia of agriculture [electronic resource] : comprising the theory and practice of the valuation, transfer, laying out, improvement, and management of landed property, and the cultivation and economy of the animal and vegetable productions of agriculture, including all the latest improvements, a general history of agriculture in all countries, and a statistical view of its present state, with suggestions for its future progress in the British Isles. Agriculture. 1132 STATISTICS OF AGRICULTURE. Pakt IV. generally kept in flat vessels of lead; some wooden trays, tinned, in use; skimm
. An encyclopædia of agriculture [electronic resource] : comprising the theory and practice of the valuation, transfer, laying out, improvement, and management of landed property, and the cultivation and economy of the animal and vegetable productions of agriculture, including all the latest improvements, a general history of agriculture in all countries, and a statistical view of its present state, with suggestions for its future progress in the British Isles. Agriculture. 1132 STATISTICS OF AGRICULTURE. Pakt IV. generally kept in flat vessels of lead; some wooden trays, tinned, in use; skimmed every twelve hours; in some few places three times a day ; cream from first two skimmings kept Dy itself; the third skimming makes what is called atter- buttei; skimming dish, if tin, circular, a foot in diameter, with holes in it, and a handle upon the top of it; butter made twice a week, in chums of the barrel kind, usually turned by a horse; time allowed for the butter to come, an hour and a ha'lf; butter made up in lumps of two pounds each, and sent to London in square flat baskets, eleven inches deep, holding from thirty-six to 120 pounds. They have each on three of their sides three marks, the number of pounds the basket holds; a letter, denoting the farmer's name from whom it is received, and the name and residence of the carrier. The baskets and butter cloths are the property of the carrier; all that the farmer has to do is, to carry his butter to the nearest point where the car- rier passes, and to make his agreement with his butter-factor in London, and receive monthly, or otherwise, the payment. Quantity of butter made, six pounds per cow per week, at an average, when in good keeji, and not nearly dry. Calves ge- nerally sold to sucklers; a few suckled in the county, and a tew brought up as stock. SUcfp. Culture directetl to the fattening of lambs, and the breeds iireferred are the Dorset, and next the Gloucester and Berkshire. Horses generally soiled; five or si
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Keywords: ., bookcentury1800, bookpublisherlondonprin, booksubjectagriculture
