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The natives seldom if ever give gram to their cattle ; and, previous to calving, Oord is the principal grain given ;also Tour, Chenna, and others that are cheap. The Oord is first boiled and then mixed with oil,say one-eighth of a seer of oil to one seer of Oord, and this is irivcn
<strong>Chanel Bags Outlet</strong> to a cow, and twice the quantity to a buffaloc.t At all the towns and villages there are herdsmen who collect and lake out the cattle to feed of a morning, and bring them back in the evening, charging so much a head,from two to eight annas,a month.tity of gram to be given to each cow daily must necessarily depend upon her milk.
<strong>Prada Bags Outlet</strong> For a common country cow half a seer soaked at each milking is sufficient; double the quantity will be required for a Nellore, or Guzerat cow. In selecting a cow for purchase the Natives give preference to those with fine thin skin, good looking udder (not depending upon the size), and long thin tails. Colour is a matter of no consequence;
<strong>Louis Vuitton Bags Outlet</strong> of course if the cow does not promise from her appearance, when in full calf, to give a fair share of milk, no one would think of becoming a pur chaser. The price of a good Guzeratti cow is from 30 to 70 rupees or more; the Nellore probably not
<strong>Michael Kors Factory Outlet</strong> quite so much, and a country cow from five to fifteen rupees. It is necessary that a cow should be fed while being milked so as to induce her to give it down freely; the natives generally allow the calf to suck at the same time; before the cows are milked the teats should be washed and wiped. The milk of some cows yields more cream than that of others. The cream yielded by the last half of the milking is always the best,
<strong>Chanel Bags Outlet</strong> provided the udder is properly emptied. Water added to milk causes it to throw up a larger quantity of cream than if unmixed, but the cream is of a very inferior quality. Milk carried to a distance before it is set for cream, or in any other way shaken, gives much less cream, and also thinner, than that which has not been agitated. Milk should always be strained before setting for cream. The cream being churned,
<strong>Michael Kors Factory Outlet</strong> and strained from the buttermilk, is to have the remains of the buttermilk carefully squeezed
http://www.classicbagsoutlets.com/ from it with as little working of the butter as possible, and then moulded into the form necessary; it should never be touched during the making by the hand, but worked up with a wooden spatula. Butter is always injured in its quality by being kept in water, nor will it keep so long as if in a cool vessel that is porous, with moisture round it.
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