HINTS ON DAIRY MANAGEMENT. BY A.D.BURT.

Colonist, Volume IV, Issue 356, 22 March 1861, Page 3

HINTS ON DAIRY MANAGEMENT. BY A.D.BURT.

First, I consider that it is absolutely necessary to have good, sweet pasturage, with an abundance of the best grasses, and aajfcinted supply of pure fresh water, not such de^jPK)le stuff as can bo found in stagnant pools, but such as you behold when you see " the rill from the mountain joyously gleam," where the cows can slack their thirst and feel invigorated. The pas^re should have shady trees sufficient to accompwjdate all, without the necessity of disturbing eac'R?6ther in the excessive heat of midsummer. Then have cows suitable for a butter dairy; not those that give the largest amount of milk, but the richest, yielding a large supply of the rich orange-colored cream. The cow should be salted regularly, at least twice each week, as it will keep t-nern in health aud in a thriving condition, 'which is needful for profit. Always be sure to drive them carefully to and from the pasture; never allow them to be worried by boys or dogs, as it will tend to heat the milk a nd often cause great delay in churning, which some will impute to witchcraft, and that correctly, but the witchery, I believe, is in over-heating the inoffensive cow and often causing injurious effects upon the poor dumb beast. Always be regular in your time for milking, and let one person (as much as possible) milk the same cow or cows, and be sure to milk them as quickly and thoroughly as possible, for you thereby save the richest part, and often save knots from forming in the teats, or causing a milk fever, or inflammation in the udder. A clean, cool, airy and light room (the lighter the better) is the most suitable place for the pans, and racks instead of shelves, are considered the best, as the air can circulate freely around the pans, cooling the milk more evenly. A common house cellar will very seldom be found a suitable place for setting milk, and the cream or milk in a cellar should never be placed on the floor or bottom, for if there is any impure gas in the cellar it will settle to the ground, causing the cream to be bitter, and a poor quality of butter will be the result. After setting the milk away it should never be disturbed again until it is ready to be "skimmed, which should be done as soon as possible after the cream has risen and before the milk has curled ; all the gain there is in quantity after about twentyfour hours' setting, you must lose in quality. Keep the cream in stone pots or jars, in a cool place in summer (moderately warm in winter.) Sprinkle a little salt on the bottom of the jar.. Always stir the cream from the bottom every time you add a fresh skimming of milk. Never churn until at least twelve hours after the last cream has been put into the jar. After the cream haa been churned, and the butter properly gathered, it should then be washed in cold water and changed two or three times, or until there is no coloring of milk about the water; the whole of the water must then be worked from the butter, and it should be salted with about twelve ounces of the best Ashton dairy salt, well pulverised, to sixteen pounds, or three-fourths of an ounce to each pound of butter. The salt should be evenly worked through the entire mass. I differ much with many of our butter-makers in the quantity of salt, but I have taken the first premium at our county fair (in the Fall) on June-made butter that was salted with half an ounce to each pound, and packed immediately, without a second working, and that butter, when thirteen months old, wa3 just as sweet as when first,packed. Always pack immediately, as it tends to make it streaked if it is worked a second time. It should be packed in jars, if for home use; if for market, in the best oak firkins or tubs, which should be well soaked with cold water, then scalded and steamed by pouring boiling water in, and covering to keep the steam in for a short time, say twenty or thirty minutes. Then pour off the water and scrub the firkin with salt or with soda, then wipe oui the surplus, give it a slight rince, and, when cooled it ia ready for use. When the firkin or jar is full, cover the butter with good sweet brine to exclude the air.— American paper. COST OF BRITISH RAILWAYS. Designation. Length. Cost. Arbroath and For far 15 £160,000 Ardrossan and Johnston 5k 19,225 Aylesbury «-, 7 59,000 Ballochney : ~... 6 38,431 Birmingham and Derby 38f 1,030,000 Birmingham and Gloucester ... 65 1.329,300 Bishop Auckland .., 8£ 96,000 Bodmin . ~. 14| 35,498 Bolton, Kenyon, and Leigh 9| 167,750 Brandling Junction .., 17| 326,790 Canterbury and Whitstable 6 "80,000 Chester and Birkenhead 14| 496,999 Chester and Crewe 20* 458,33S Clarence 32| 500,000 Dublin and Kingstown 6 303,724! Dundee and Arbroath 16| 140,000 Dundee and Newtyde 12* 170,000 Durham Junction 4J 130,000 Durham and Sunderland 13* 256,000 Eastern Counties ■. 18* 1,234,958 Edinburgh and Dalkeith 8f 133,053 Edinburgh and Glasgow 46 1,200,000 Edinburgh and Newhaven 2 140,000 Garnkirk and Glasgow 8 .107,364 Glasgow and Ayr 33£ 732,381 Glasgow and Greenock 22£ 533,333 Grand Junction 82£ 1,921,496 Great Northern 45 1,300,000 Great Western 117£ 4,508,160 Hull and Selby..... 8* 369,589 Lancaster and Preston 2Q 440,000 Leeds and Selby , 20 340,000 Leicester and Swannington 16& 140,000 Liverpool and Manchester 30| 1,407,172 London and Birmingham 112| 5,698,375 London and Blackwall 3i 643,343 London and Brighton 42* 1,800,000 London and Croydon 8§ 615,159 London and Greenwich 3f 668,280 London and South Western 76| 2,054,386 Manchester and Birmingham ... 29§ 895,914 Manchester and Bolton 10 650,000 Manchester and Leeds 49f 2,113,988 Midland Counties 57f 1,256,811 Newcastle and Carlisle 61 f 950,000 Newcastle and Shields 7 240,000 Northern and Eastern 28| 2C9,-!9G North Midland 68 2,03-5,942 North Union 25 5W® Paisley and Renfrew 3 30,000 Sheffield and Rotherham ~ 5£ 1 1 0,000 Slamennan 12^ 120,400 South Eastern 69 1,850,000 Stockton and Darlington 25J 250,000 Stockton and Hartlepool 8 92,500 Whitby and Pickering 24 135,000 Ulster. 7| 107,602 York and North Mid1and,,.,..... 33 445,942 Paper,