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

by Charles Louis Flint

Use of the Butter-milk.

—The butter-milk in the churn is poured into a great cask, which in large dairies, as a general rule, is painted blue outside and white inside, with broad black iron hoops. It stands generally in the kitchen covered with a wooden lid. Butter-milk is used either in cooking, or for calves or swine, or is sold.

Dairymen in the vicinity of large cities have barrels with broad, bright brass hoops, in which they carry their butter-milk to market. It is put into them through a bung-hole, and when full the wooden bung is wound with linen and driven in. In these barrels the butter-milk is carried to Amsterdam, Rotterdam, etc., sometimes by boats on the canals, sometimes on wagons, and by yokes, and there sold to the grocers at wholesale, to be again sold out by them. The butter-milk thus brings an income by no means inconsiderable to well-managed dairies.