Cheraw gazette. [volume] (Cheraw, S.C.) 1835-1838, 1836-09-06
From the Maine Flrmer.

some variation from the common mode OF
managing the mik-I have therefore made
some extracts from valuable English
publication in my possession, entitled a
Complete History of Modern Agriculture,
by r. w. Dickson, NJ. d.
1st En. Several large tea cups eS-
actly similar in size and shape were filled
at regular intervals, the last being filled
with the dregs Of the milk. From some
COWS the quantity Of cream obtained from
the last drawn cup, exceeded that from
the first in the proportion Of sixteen to
one.
I'd. The difference in quality was
greater than the difference in quantity.
In the first cup the cream was a thin tough
film, and very white, but in the last OF a
thick buteacious conslstence, and of
glowing richness of color, that no other
kind of cream is found TO possess.
Sd. The difference in the quality Of the
milk was perhaps still greater than either in
spect TO the quantity and quality of the
cream. In the first cup it was thin blu
ish LIQUID, as if 4 large portion of water had
been mixed with ordinary milk while in
the last cup ut was of thick consistence
and yellow color, more resembling
cream than milk both in taste and appear
ancc.
4th. The cream which first rises is
richer in quality and greater in quantity
than what rises in second equal portion
oftime. and the like difference in 4 third
space Of time. and so on.
5lh. Thick milk always throws up a
smaller proportion Of the cream it actually
contains to the surface. than milk which is
thinner, but the cream is of a richer quality;
and if water is added to that thick milk, it
will afford q considerably greater quantity
of cream than it would have done if allow
ed to remain pure; but the quality at the
same time is greatly debascd.
9th. Milk which is put into pail or
any other vessel and carried in it any dis
tance so as to be agitated and in par cool.
ed before it is put into the milk pans to SET
tie for cream never throws up SO much nor
so rich cream as if the same milk had been
put into the milk pans directly after it was
MIXED.
From the above it follows
Isl. That COWS should be MIXED as
near the Dairy as possible, and in addition
to its preventing the agitation and cooling
of the milk if pastures are near the Dairy,
the COWS are not heated by driving.
Cd. 1t is highly injurious TO put the
milk in large Diaries into one vessel as it Is
MIXED. to remain there until all the COWS
are mked before ii is put into milk pans,
and for IN additional reason 10 the agitation
and cooling, that it mixes the bad with the
good milk.
Sd. The first drawn milk should be
! kept separate from the last drawn as the
quality of the butter will be improved in
Droportion to the smalness OF the pro-
portion of the las, drawn mix that is re.
tanned.
4th. Ifthe quality is only alluded TO, it
is not only necessary TO separate the first
from the last drawn milk, but also to take
nothing but the cream that is first separated
from the best milk. The remainder of the
milk, may be either employed in making,
sweet milk chceses, or it may be allowed to
stand to throw UP cream for making butter
of all inferior quality.
5th. According to the preceding, the
best butter could only be made with ccono.
my in those dairies where the manufacture
of cheese is the principal object. In such
dairies small portion Of the last drawn
milk should be set apart for butter, all the
rest may be made into cheese while it is
vet warm from the COW and perfectly sweet
and if only that portion of cream which ri.
ses during the 3 or 4 hours after milking is
to be reserved for butter, the rich milk
which is left, after the cream is separated
being still perfectly sweet. may be converted
into cheese with as great advantage nearly
as the newly.milked milk itself.
9th. As purchasers would not be found
wanting to buy the fresh butter made III inc
manner above pointed out, at the price
that would indemnify tine farmer for his
trouble in making it, these hints are thrown
up merely to satisfy the curious in what
way butter possessing this superior degree
of excellence may be obtained; but for the
ordinary market, the writer is satisfied,
from experience and attentive observation,
that if in general about the first drawn hall
of the milk be separated at each milking,
and the remainder only set up for produ-
cling cream, and ifthat milk be allowed to
stand to throw up the whole of its cream,
even till it begins sensi5ly to taste sourisl,
and if that cream is afterwards carefully
managed, the butter thus obtained will be
of quality greatly superior to what can
usually be obtained at market, and its