FRENCH DAIRYING.

Globe, Volume XXIV, Issue 2650, 4 October 1882, Page 4

FRENCH DAIRYING.

The London “ Field,” through a correspondent, gives the following in relation to how dairy matters are conducted in France — The first dairy visited was that of Mme. Lsqnesne, approached through the French style of kitchen, with the copper for boiling the utensils and the stove for heating the milk room. The temperature was 50 degrees Fahrenheit. The cream pans were placed within a sort of brick troughs into which water was continually flowing, and allowed to nm over on to the floor of the dairy and away down a hole in the centre. In most dairies the milk pans or 11 peans ” are set anyhow all over the floor; here order prevailed, and they were ronnd the walls only, in single file. There ie something strange in this cold water system, for while it cannot be commended too highly, it seems to be spoiled by the system of heating the dairy in order to assist in curdling the milk—a process begun by the addition of a little eour cream, and carried out because it is believed more cream is the result. The milk is skimmed twice; first, while the milk ia sweet ; and next, when it has cnrdled, the sour curd and whey being then given to the calves to fatten. The churn is one of the same Norman barrel typo, and in churning the temperature is guessed at ; indeed, it is accurately managed by constant practice. Some of the best oows—and most of the animals on this farm are useful looking Jerseys—give twenty litres a day, or twelve quarts. The average price obtained for the batter last year—end it takes the top price on almost Jail occasions in the market—was thirty-five sons or cents, per lb. The butter goes to St. Lo, where some three to four tons of butter are eold every market day by the farmers in the neighborhood. The cows were averaging about Slbs per cow per week. The other place visited was the large dairy form of M. Dupre. His system includes butter making, calf breeding and fattening, and pig keeping. The tent of his farm is 20,000 fronos a year, and to make his way, he says he faae to work very hard ; but making way means more than most people would interpret it to mean. The huge churn, used twice a week, holds 600 litres, and even then it is not large enough for the work. M. Dupre makes 100 kilos of butter per churning, or some 4401bs per week. This batter is sent to the merchant direct, and brings top price. The skim and buttermilk goes to the pigs and calves, the former getting cut cabbage with it, and the latter absolutely nothing. The arrangement under the churn is also good. The buttermilk, instead of being carried, is drained directly away, and run across the farmyard into a reservoir near the piggeries. The pigs are very numerous, and are of the Norman breed. They were on flags, slightly littered with straw; they are large, and fatten easily. The calves (uncut) are all stalled, and get nothing from meal to meal. Their houses are lengthy and roomy, and they are sent to Paris for veal.

The cow*, a large number, *ome sixty or more, ware all at grass, and were chiefly of the Norman breed, giving at their beat twenty-eight litre* a day, the beat score running from twenty to twenty-four litre* during the finest weather. In summer they get nothing but gross, but in winter mangels and carrots are largely used in addition to hay, and M. Dupre spoke highly of carrots. His building*, like most of those on these farms, are not much to look at, but are strong, warm, and exceedingly nice inside. The milk room, containing sixty pans, was identical with those described, and plenty of water was used, the same brass cans and batter stools forming the entire farniture. Asked if he liked the cooling system, be admitted there was something good in it; but he ehould never depart from hit own, which, he said, costs a good deal less. Bntter workers he has no faith in, and machinery of ail kinds appeared to be hia abomination.