Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1854-07-13
Aarlrulturnl.
HINTS ABOUT THE DAIRY.

We are now approaching the time when
those who have dairy, either large or small,
should pride themselves in the production of
the best butter and cheese that can be made.
The first thing the farmer ought to attend to,
is the food for the COWS, otherwise the labors
of the most careful dairy maid will be of lit
tie use. Many are tempted to produce guam
tity rather than quality; but those who are
renowned for manufacturing a superior article
are sure to find tho best customers and
the best price in market. Next to food for
the cows comes cleanliness in the dairj. 1t
is no uncommon thing to find that the posses
sols of large diaries are by no means celebra-
ted for the best favored butter; We frequent
ly see them beaten by those with only two or
three cows, where their produce is solely man-
aged by the Iaumers wife. Such persons arc
usually tounl to be scrulu!ouSy clean i'll ev-
cry thing belonging to it. Oacc let it be
known, and all OF the neishborhood will be
Il customer, if they want good article; to
such the price is no object. 1t soon gets
abroad that she rises early, and sees that no
unwashcl hands arc permitted to milk UNI
washed uddcrs-that the pans and pals are
well scaldcd AMI exposed to the air-that the
churn is clean and sweet and the butter
washed in clean water and made by her own
clean hands. What recommendation is this
to those whose stonmchs are not prepared to
take anything ami everything that comes in
their way, without regard to the mode of
producing it! In large establishments the
case is frequently very different. A certain
Number Of lads or maids have to milk ccr-
tain NUMBER Of cows, and, so long as they
bring in II fair quantity of mild lew ques-
tons are asked. In such places from enc to
two or more young dairynlAids are kept at
low wages Thcir appearance in person and
dress should be the perfection OF ncatncss and
cleanliness, but too often the reverse is the
case; and in this, as in many other instances
in the preparation of what we cat and drink,
if we did but reflect on such things, we should
feel but little pleasure in eating and drinking.
Cleanliness in the dairy itself is Of the high
est Importance. 1t should be used Tor moth
iug cIse-nothing calculated to faint the at
mosDhcrc should enter or be near it; yet how
common it is to see it uscl as Il harder, be-
cause it is cool Any thing that is wanted to
be kept as long as possible is thrust into the
dairy. La many cases the sca.!ery FOR wash
ing up the utensils with heated copper of
water joins the dairy, and oAe.timeS the door
between left open, admitting tie steam from
a sour vessels Most d.ires have Windows to
lafhnisair; AMI SO lougs~s=dbey arc open, ii
. sufices, without regard to the out-os-dooy
temperature, Or whether the wind blows from
. one quarter or another. Perhaps the window
nearest the yard or piggcry, tainted by the
, animals or so,sr wash Or grains, is left oper
when the wind Blows in that direction, and
carries with it all it can gather, to faint the
| dairy. No wonder that, under such circum
stances, the produce is not good Having
hal s,m. experience in thase m,ttcrs, VIC
2 do not hesitate to say that such things have d
very bad influence on the quality OF butter
5 and cheese Remove these evils, and let il
5 be known; then raise your price, and your
returns will be grcatcr.-GarAars Carm