Dairy maid

“ In some dairies it is usual to churn twice, and in others three times a week: the former produces the best butter, the other the greatest quantity. With three cows, the produce should be 27 to 30 quarts a day. The dairy-maid should churn every day when very hot, if they are in full milk, and every second day in more temperate weather; besides supplying the milk and cream required for a large establishment. ”

“ Sometimes I think of the good-natured, pied cow that would let me stroke her while the dairy-maid was milking her. Then I [112] fancy myself running after the dairy-maid into the nice, clean dairy, and see the pans full of milk and cream. Then I remember the wood-house; it had once been a barn, but being grown old, the wood was kept there. I used to peep about among the fagots to find the eggs the hens sometimes left there. A hen, grandmamma said, is a kindly bird, always laying more eggs than she wants on purpose to give them to her mistress for puddings and custards. ”

“ Imperfect washing is the frequent cause of bad butter, and in nothing is the skill of the dairymaid tested more than in this process; moreover, it is one in which cleanliness of habits and person are most necessary.
Butter Milk.—The operations of churning and butter-making over, the butter-milk is disposed of: usually, in England, it goes to the pigs, but it is a very wholesome beverage when fresh, and some persons like it; the disposal, therefore, will rest with the mistress: the dairy-maid's duty is to get rid of it. ”

“ Here dairy system's understood,
And they are made both large and good.
LINES READ AT A DAIRYMAIDS' SOCIAL, 1887. Where the young lady waiters were dressed as dairymaids.
Throughout the world they do extol
The fame of our town Ingersoll,
The capital of dairyland,
To-night it seems like fairy land,
The youth and beauty here arrayed,
So sweet and neat each dairymaid.
And worthy of a poet's theme,
Sweet and smooth flows milk and cream,
For song or glee what is fitter
In this land of cheese and butter,
But no young man should be afraid
To court a pretty dairymaid. ”

“ If all the Mamas who don't buy City Dairy Milk would come and see how much care we take in clarifying, pasteurizing, and putting the Milk in "bottles air tight" and then keeping it cold until delivered, we are sure they would want to give their little girls and boys City Dairy Milk, no matter how much it cost.
Another thing Mamas should remember is that Milk contains just the nourishment that "Our Little Patrons" need, in just the proper proportions to "build up, to stay up, both body and brain," and this nourishment in Milk is in a form more readily digestible than in any other food. ”

“ People won’t buy inferior butter, and I don’t blame ’em.”
“It’s good this time, anyhow,” said Peter.
“It’s prime,” said Mr Benson. “Is it the cows now, that you’ve got new, or is it the dairymaid?”
“The cows isn’t new, nor yet the dairymaid,” said Peter.
“Well, whichever it is,” said the grocer, “the credit of the farm’s coming back. Orchards Farm always had a name for its dairy in the old days. ”

“ Milk, either in its natural state, or in the form of butter and cheese, is an article of diet so useful, wholesome and palatable, that dairy management, which includes all that concerns its production and treatment, constitutes a most important branch of husbandry. The physical conditions of the different countries of the world have determined in each case the most suitable animal for dairy purposes. ”

“ It has always kept an open mind on the subject of dairy methods, especially relating to the handling of milk and cream in large cities, and in practice have kept fully abreast of scientific research.
EVERY housewife should be interested enough in the purity of the milk and cream that she uses in her household to personally inspect the Dairy from which the supply comes. A visit to the City Dairy is a liberal education in all pertaining to methods for clarifying, pasteurizing, and delivering in bottles, "air-tight," safe and wholesome milk. ”

“ But now a considerable portion of what would otherwise be lost is saved by passing the milk through separators, and churning the cream into butter.
Previously to the enormous development of the urban trade in country milk, dairy farms were in the main self-sustaining in the matter of manures and feeding-stuffs, and the cropping of arable land was governed by routine. To-day, on the contrary, many dairy farms are run at high pressure by the help of purchased materials,—corn, cake, and manure,—and the land is cropped regardless of routine and independent of courses. ”

“ Each man goes through the usual ordination ceremony and then receives one of the new mu containing some of the new pep, which he takes to his dairy. Each new dairyman also provides new dairy vessels, and, when he reaches his dairy, purifies the mu and the new dairy things in the way already described. He puts the vessels into the dairy and then goes to milk, taking some of the new pep in his milking-vessel, and thereafter matters go on as usual. Each new dairyman fasts while going to his dairy with the new pep, although the rest of the people are feasting. ”

“ Women that take milk about in buckets to sell, have a cow of their own, and feed her on swill from the distillery, and slops from kitchens. The milk they sell is not healthy. Some of them buy a little good milk and mix with theirs. If a dairy woman's time is not entirely occupied with her business, she might in some places find it profitable to have an ice house, and send ice around with the same horse, wagon, and driver used for the sale of milk. Borden's condensed milk is boiled at a temperature of 112°, I think, and prepared in Connecticut. ”

“ The general treatment of milk and the management of cream have been already alluded to in a former chapter. It has been seen that the first requisites to successful [220] dairy husbandry are good cows, and abundant and good feeding, adapted to the special object of the dairy, whether it be milk, butter, or cheese; and that, with both these conditions, an absolute cleanliness in every process, from the milking of the cow to bringing the butter upon the table, is indispensably necessary.
Cleanliness may, indeed, with propriety be regarded as the chief requisite in the manufacture of good butter ”

“ It embraces the feeding and management of milch cows, the supplying of cream and milk, and the making of butter and cheese, etc. The term dairy husbandry is applied to a system of farming under which cows are kept and bred, and the principal crops grown with special reference to the dairy herd. Dairy was formerly used to designate the place or house where the milk was kept, cheese was made, etc. Like almost all other occupations, dairying has become in recent years divided into several distinct and special lines. ”

“ A cow's milk no fairy could take away, if a burning coal was conducted across her back and under the belly immediately after she calved. Witches and evil spirits were prevented from entering a dwelling-house if the lower end of the crook or iron chain by which the pots were suspended over the kitchen fire was raised up a few links before the inmates retired to bed. It was a common opinion in Scotland and England, that a woman may, by means of charms, convey her neighbour's cow's milk to her own dairy. ”

“ If this were done only in the case of a male child, it might be supposed that the idea is one of initiation into the life connected with the dairy, but the artificial dairy after the hand-burning ceremony is made when the sex of the child is unknown, and, so far as my information goes, the use of the dairy and the threads from the tuni occurs after the birth of either a boy or girl. It is possible that the ceremonial observances are relics of a time when women had more to do with the dairy and its ritual than they have at present ”

“ The farmer and some of his family went home with the dairy-man, and found the milk like it often is in summer when the buck (spittle-fly) is on the grass, that, so it is believed, makes milk curdle then without becoming sour. The farmer and his wife couldn't tell what to think of milk being in that state early in spring; he took home the cow, however, and let the dairy-man have another, and when she was milked by Jemmy her milk 'runned' too, like that of the former one, which was then all right in the master's dairy. ”

“ Visitors passed through it to the dairy, where the shelves were piled with the year’s cheeses, and marble slabs held the mounds of fresh butter, waiting to be made into rolls or pats by the rosy-cheeked dairymaid, and the pans were standing covered with thick, rich, yellow cream, such as Mrs Llewellyn was famed for all the country side. This dairy led across a covered-in yard to the baking-house, and in the centre of the yard stood a well, centuries old, with an Elizabethan cross surmounting its quaint, arched roof. ”

“ I have frequently visited my aunt’s dairy; and the operations there are so new to one just fresh from a country where cows and dairy are but little attended to, that I take constant interest in them. “And the milkmaid singeth blithe” is now a familiar image to me; formerly it was only from your description I understood it. How is it that such a precious gift as milk can be overlooked in any part of the world, particularly in one that abounds with cattle as Brazil does ”

“ I have found in my own practice, and in the practice of the most successful dairymen, that, in order to encourage the largest secretion of milk in stalled cows, one of the best courses is, to feed in the morning, either at the time of milking—which I prefer—or immediately after, with cut feed, consisting of hay, oats, millet, or corn-stalks, mixed with shorts, and Indian, linseed, or cotton-seed meal, thoroughly moistened with water. If in winter, hot or warm water is far better than cold. If given at milking-time, the cows will generally give down the milk more readily. ”

“ Cows fed on turnips in the stall always produce butter inferior to that of cows living upon the fresh and aromatic grasses of the pastures.
Succulent food in which water abounds—the green grass of irrigated meadows, green clover, brewers’ refuse, distillers’ refuse, etc.—increases the quantity, rather than the quality, of the milk; and by feeding these substances the milk-dairyman studies his own interest, and makes thin milk, without diluting it with water, though, in the opinion of some, this may be no more legitimate than watering the milk. ”

“ Why permit your baby to drink milk that comes from a tubercular cow, or one which is milked in a filthy stable?
If you live in a city, write to your department of health or your health officer for information regarding properly inspected dairies. If no such information can be furnished you, then it is high time that you started a campaign for dairy inspection in your town. If you live in the country, find a dairyman or a neighbor whose cows will stand the test and whose stables are clean. Do not buy baby’s milk at a grocery-store or dairy whose source of supply you cannot trace. ”

“ All the work is done kabkaditi; the dairyman never turns his back to the contents of the dairy. In those villages in which he sleeps in the calf-house he goes naked (except for the kuvn) to the kugvali, washes his hands, prostrates himself at the threshold, enters, and puts on his tuni which is kept on the patatmar. He salutes the mani which he feeds with curd and milk as in other dairies. He also knocks on the patat three times, saying “Oñ” each time.
As in the other village dairies, he only prays and lights the lamp in the evening. ”

“ There can be but little question that the charge of this branch of the dairy should generally be entrusted to women. They are more gentle and winning than men. The same person should milk the same cow regularly, and not change from one to another, unless there are special reasons for it. ”

“ In spring and autumn they hoe and do other piecework. On pasture farms they beat clots or pick up stones out of the way of the mowers' scythes. Occasionally, but rarely now, they milk. In winter they wear gaiters, which give the ankles a most ungainly appearance. Those who go out to service get very low wages at first from their extreme awkwardness, but generally quickly rise. As dairymaids they get very good wages indeed. Dairymaids are scarce and valuable. A dairymaid who can be trusted to take charge of a dairy will sometimes get £20 besides her board (liberal) and sundry perquisites. ”

“ In their younger days the royal princesses and their brothers were constant patrons of the dairy produce, and many a pleasant tale has the dairywoman to tell of the kindness and courtesy of the late Duke of Clarence, with her, as with all on the estate, a prime favourite.{358} The young princesses also, in days of yore, as they skimmed the cream from the dishes of milk for their own consumption, would laughingly remark on the superior advantages of helping oneself. “We can have as much as we want here, at home we get so little.” ”

“ No matter what method of setting milk and churning may be adopted, there is a decided advantage in having the dairy house, or any other workshop, separate from the dwelling apartments, so that the work of the one shall in no way interfere with the work of the other. Almost all dairymen fail, to some extent, in not having the dairy house entirely separate. ”