When the milk-vessels are scoured, scalded, and rinsed perfectly clean, they are hung on a stand of laths and poles, made for the purpose, to be properly dried. The round wooden milk-bowls, being made of one piece, are very easily broken or split, and must be handled with very great care in cleaning. To avoid breaking, a peculiar table is used for scouring them. The Dutch dairyman knows perfectly well that his dairy can secure him the highest profit only when the utmost cleanliness is the basis and groundwork of his whole business; and so he keeps, with the most extraordinary carefulness, and even with anxiety, the greatest possible neatness in all parts of the dairy establishment. DETERMINATION OF THE MILKING QUALITIES OF THE COWS.--The Dutch cattle are, in general, renowned for their dairy qualities; but especially so are the cows of North Holland, which not only give a large quantity, but also a very good quality, so that a yield of sixteen to twenty-five cans[2] at every milking is not rare. Next to these come the West Friesland and South Dutch cows, from which from twenty to twenty-four cans of milk may be calculated on. Though one could not take a certain number and calculate surely what the yield of each cow would be, yet he could come very near the truth if he reckoned that a cow, in three hundred days, or as long as she is milked, gives, on an average, daily, from six to eight cans of milk, from which the whole annual yield would be from one thousand eight hundred to two thousand four hundred cans. Of this the cow gives one half in the first four months, one third in the next three, and in the remainder one sixth. These superficial results cannot be taken, however, as the fixed rule. [2] A Dutch can is a little less than our wine quart Professor Wilkins, in his Handbook of Agriculture, gives the following estimates of the yield of milk: A good West Friesland or Gröningen cow will, after calving, give daily fourteen quarts of milk. This will, after a while, be reduced to eight quarts. She may be milked three hundred and twenty-three days in the year, and her product in butter and cheese will amount to one hundred güldens. In Prof. Kop’s Magazine it is stated that a medium-sized Friesland cow, which had had several calves, was giving daily, on good feed, five and a half to six buckets, or from twenty to twenty-two cans, and over. In South Holland, also, this quantity is considered a good yield of a cow. Of the cows of Gelderland, Overyssel, and Utrecht, the yield cannot be reckoned higher than sixteen cans daily, and that only during the first half of their milking season. TREATMENT OF MILK FOR BUTTER.--To get good butter it is quite necessary that the fresh milk be properly cooled before it is set for cream. In the great dairies of North and South Holland, which not only possess the best cattle, but may be given as models in dairy husbandry, they manage as follows: