ART. VI.--On the Management of Dairies in Devonshire, England.

다국어 초록 (Multilingual Abstract)

"The milk is put into tin or earthen pans, holding about ten or twelve quarts each. The evening's meal is placed in the following morning, and the morning's milk is placed in the afternoon, upon broad iron plates, heated by a small furnace, or otherwise over stoves, where, exposed to a gentle fire, they remain until after the whole body of cream is supposed to have formed upon the surface, which, being gently removed by the edge of a spoon or ladle, small air bubbles will begin to rise, that denote the approach of a boiling heat, when the pans must be removed off the heated plate or stoves.