Milch Cows and Dairy Farming Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

CHAPTER XI. THE DAIRY HUSBANDRY OF HOLLAND. 295

Chapter 5153 wordsPublic domain

Milking and Treatment of Milk. -- Determination of the Milking Qualities of the Cows -- Treatment of Milk for Butter -- Methods of Churning -- Churning in the Common Churn -- The Lever Churn -- Churning with an Elastic Rod -- Churning with the Treadle Lever -- Churning by Horse-power -- Duration of the Churning -- Working and Treatment of Butter -- The Form of Fresh Butter -- The Packing of Butter in Firkins and Barrels -- Coloring of Butter -- Use of the Butter-milk -- The Manufacture of the different kinds of Dutch Cheese -- Cheese-making in South Holland -- Manufacture of Sweet Milk Cheese in South Holland -- The Use of the Whey of Sweet Milk Cheese -- May Cheese -- Jews’ Cheese -- Council’s Cheese -- New Milk’s Cheese -- Cheese-making in North Holland -- The Utensils used in Cheese-making in North Holland -- Variety of North Dutch Cheeses, and the Trade in them -- Making of Edam Cheese -- The Red Color of Edam Cheese -- Use of the Whey of the North Dutch Sweet Milk Cheese