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Show I THE DAIRY. ) A vimj gul war tu keep butter iwii't ii lo mate a tuuihn b.t, , little imV.ler than the tub. no tr.at 1 n hen fi. liif-re mil be a p.t of one inch all round, a bote and hvlow. I Pack the butter, when ready, in th; b.ig, and jate the m the tub, rniii-ii it e Le-d thould t0 put in, if ' tt,--rt iu oup, ith mi nn h ai.d and a j half li'-le 1 11 it. Khi the uroui.d ! l;.o ba CM. tail, im; lli Liilicr .Ul (Tuin; br.tio, and U.-n fiul iu a p.,ig reLiohi ii.e i:.ih k.uir, eo a tu .prevent lh? . of butter f.-iai ' iui:,jt lo the t p. llie it, ii ol j butler wdl now ui in the 1-rtt.e ai.J l b ah.ihitely tX'.-lu !,"J fruui Hit? a.r. !An 1 id. nary txv r uiy he uid I in-lead of the head, j The Ijnd'ju Li: d eaya that the ; rttK t o! a nw Ir :nptra.t n rt; on in ; k 1 have Imtu carefully examiuid by M. J Hogt'tie F:irru.i, who recent!) cvin-inumcafrvl cvin-inumcafrvl h a oh-.fr valiuti t Itiu l'.a ai-dciuy of l IC.iOa. He f Kind Ithatifa cow in:ik ia imuirliatciy (or .on alter b. ing drawn, place! in 1 veati 1J at vrik-ua (rmpt rahina W-jtweru W-jtweru 'Xdfgret Kahreiieit, and 'initial te-np-ratiiFT ia unuilainrd f r twrnly fuor r Itiirty-nx lioum, 11 will be found that lh" u- arrr the UtnpT-aturo UtnpT-aturo ttie nnlk n to fret; he poml, Dieni'iro rap.d ii the colldttuni of cream, thu uioro o n;dirr.ihi 1 the ipianlity ol cream, the amount ol butter is greater, and the em in mod milk, Iho butter aud tho chceao are of 1 iivitcr tpi.t'ity. Iioiiswu.fo ntiU'-. "C.iltae u'ht rse Hl.cn 11 lo ai it siiou d ni.,1 would be, il a luiury that ahoul t and would ms ratrtl and appro 1 ill1! by ail elam- if im. 1 riiio nl;t hnve plenty o iiiiik and tiuk Imltr liae an n'riiinUncn of a nir or claldwrcd un:k daily, clean and fresh, which it lh arlulo drairtd to mako cnlUg? cheese. '1 lie I run .y lo mako Una 40 rt of cneeo I to rkim Dm our uiiik and at-l a gillun or two of tho milk on Ihe ntuvu 111 a milk pMi and let ll gradually warm till it it lukewarm luke-warm all through. Stir il oceamon-nlly oceamon-nlly lo prevent ila liardening at the hiit loin. When il 1 ivuriiiiT Ih tn new milk, and tho whey heijini to how clear amund the curd, pour it nil into a coarse, thin bag, tie el on a ai d hang up In ulram. Let il hang up two three hours in a cool, ahady place. Dion tako from Die bag and nut tha contents in a covered dish. When preparing the rest of a meal mix with Die curd rich, awt-vt cream, sugar nud nutmeg. Smic prefer sat and popper, but tlin suar will give it thfj place ol (nuts or acids. This prep ration of miik will ofleu bo loiiiitl 1 lut salutary and wholommie Ii r dypeptn- unil n i-nk, in A aim d stomachs. The clabber l l"o very : 1 nutritious atul easily tiigoaicAl." I |