Chapter XI: The Dairy Husbandry of Holland. 295

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

CHAPTER XII. LETTER TO A DAIRY-WOMAN. 355

CHAPTER XIII. THE PIGGERY AS A PART OF THE DAIRY ESTABLISHMENT. 361

APPENDIX. 365

Gain or Loss of Condition ascertained by weighing Cattle Periodically
-- Richness of Milk and Cream -- Comparison of different methods of
Feeding Dairy Cows -- Quality of Butter

INDEX. 411