The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Boil a pint of milk with a little salt, cinnamon, and sugar. Lay thin slices of bread in a dish, pour over them a little of the milk, and keep them hot over a stove without burning. When the soup is ready, beat up the yolks of five or six eggs, and add them to the milk. Stir it over the fire till it thickens, take it off before it curdles, and pour it upon the bread in the dish. MILKING. Cows should be milked three times a day in the summer, if duly fed, and twice in the winter. Great care should be taken to drain the milk completely from the udder; for if any be suffered to remain, the cow will give less every meal, till at length she becomes dry before her proper time, and the next season she will scarcely give a sufficient quantity of milk to pay the expences of her keeping. The first milk drawn from a cow is also thinner, and of an inferior quality to that which is afterwards obtained: and this richness increases progressively, to the very last drop that can be drawn from the udder. If a cow's teats be scratched or wounded, her milk will be foul, and should not be mixed with that of other cows, but given to the pigs. In warm weather, the milk should remain in the pail till nearly cold, before it is strained; but in frosty weather this should be done immediately, and a small quantity of boiling water mixed with it. This will produce plenty of cream, especially in trays of a large surface. As cows are sometimes troublesome to milk, and in danger of contracting bad habits, they always require to be treated with great gentleness, especially when young, or while their teats are tender. In this case the udder ought to be fomented with warm water before milking, and the cow soothed with mild treatment; otherwise she will be apt to become stubborn and unruly, and retain her milk ever after. A cow will never let down her milk freely