Cheraw gazette. [volume] (Cheraw, S.C.) 1835-1838, 1836-11-01
RURAI. ECONOMY.
From the Farmers Cabinet.

THE DAIRY.
The properties of a good milk house arc
that il be cool in the summer, and modcr-
ately warm in the winter, so as to preserve
y temperaturc of about 45 degrees through
ont the whole wear: and that it be dry, so as
10 admit of its being clean an sweet at all
times. A butter dairy consists OF three
apartments- milk house, Il churnng house
with proper boiler, and other convenlen-
ces for scalding and washing the nipple
ments, which should be dried out doors when
the weather will permit. The cheese dairy
should likewise consist of three apartments
"a milk house, a sca!ding and pressing
house. and sailing house. 10 these may
be added cheese room or loft. \ dairy
tora small family may be formed in a thick
walled dry cellar, having windows on the
north and east sides, which are preferable tor
ventilation. In winter these windows should
have double sashes, and in summer, fixed
frame of close wire netting, or hair cloth, to
exclude flies and other insects.
In most places COWS are MIXED twice IN
nty.four hours, throughout the year.
Where quantity of milk or cheese is an ob-
iect. three times milking must be pretera.
bic but as twelve hours are necessary Tor
the due preparation Of the milk in the COW,
it must be inferior in quality if drawn more
than twice day. Whatever be the times
of milking, the milk should be drawn OFT
cloor . otherwise. what is left will be reab-
sorbed into the system, and no more be gen.
Grated than is requisite to supply the quanti-
ty actually drawn. The mixer, whether a
man or woman. ought to be mild in man.
ners, and good tempered. lfthe operation
is performed harshlv, it becomes palntu! to
the COW. who, in this case, oflen brings INTO
action her faculty of retaining her milk at
pleasure but if gently performed, it seems
rather to give pleasure. When cows are
ticklish, they should be treated with the most
soothing gcntlcncss, and never with harsh,
ness or severity and when the udder is hard
and painful, it should be tender y fermented
with Iuke.warm water and strokcd gently !;
bv which simple cxpedient the COW will be
brought into good temper, and will yield hcr
milk without hesitation. Whenever the tcats
ofthe COW become scratched, or wounded,
so as to produce foul or corrupted milk. It
ought on no account, to be mixed with the
sweet milk, lest it should faint the atmos.
phere, and thus prove injurious to the rest OF
the milk. >.
Cows should be MIXED as near the dairy
as possible, in order 10 prevent the necessi'
tv of carrying and cooling the milk before 1t
IS put into the churning dishes. Every COWS
milk should be kept separate till the peculiar
properties of such is so well known as to
admit oftheir being well classed, when those
that are most nearly allied, may be mixed
together. The very best quality of butter
can onlv be economically made IN those
dairies where cheese is also made; because
in them the best part of each cows milk (the
first drawn off can be set apart tor throw
inc up cream, the cast part of this cream
1.-THE first separately can be taken IN order
to make into butter, and the remainder, or
all the rest of the milk and cream OF the
dairy, can be turned into cheese. The spon-
taneous separation Of cream, and the pro-
duction of butter, are never effected but III
consequence of production of acid in the
milk. Hence it is, that where the whole
milk is set apart forthe separation ofcream
and the whole ofthc cream IS separated, the
milk must necessarily have turned sour be-
fore it is made into cheese and no very
excellent cheese can be made from milk
which has once attained that state.