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

Fig. 84.

In the larger dairies the utensils in common use are small wooden pails, [Fig. 85], painted in variegated colors, with bright brazen or iron hoops, and neatly washed; a strainer, [Fig. 86], made of horse-hair; a large wooden tunnel, [Fig. 87], for pouring the milk into the cans and casks; one or more buckets, [Fig. 88], usually of brass, lined with tin, large enough to hold the milk of several cows together, or from twelve to eighteen quarts. In many dairies they have wooden buckets, [Fig. 85], painted green or blue outside, with black stripes, and with iron or brass handles, kept very bright. Here the buckets are coated over inside with white oil-colors. These are borne by the yoke ([Fig. 84]), or in some of the ways indicated above.

Fig. 85.

Fig. 86.

Fig. 87.