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1. First I need cows to become a mid-nineteenth century dairy-owner. One neighbor offers to sell me a dozen bony ones of all different colors, which he says are "native cattle", meaning mixed breed, but he says they're excellent milkers and shows me his records. Another neighbor offers me a dozen plump cows that are guaranteed purebred, all matching, with solid brown bodies and white faces. Which should I buy, the cheaper native cattle or the expensive purebreds, and why?
2. Should I save money by not breeding my milk cows each year? Buying or renting a bull seems wasteful if I just want milk and don't care about selling calves. If I want to be a profitable dairy-owner, should I breed my cows each year, and why or why not?
3. Making cows work on Sunday doesn't seem fair, and my wife and I need a break too. Should a dairy-owner milk on Sunday too? Why or why not?
4. There's a spring of water that trickles out of the hillside near our house. This seems like a useful thing for my mid-nineteenth century dairy, but what should I do to put it to its best use?
5. When I become a dairy-owner, I want to sell some of my milk as butter. Seems like I could just save up milk or cream and churn a big batch once a week, rather than stopping work each day to churn a little and then spend more time washing everything afterwards. Why can't I churn once a week?
6. What I really want to do is be a cheesemaker with my dairy. There are many kinds of cheeses and many different ways to make them, but the first step is usually to make the milk thicken into curds, a soft pudding-like or gelatin-like substance. Milk will eventually produce curds when it sours, but what do cheesemakers usually add to speed up the process?
7. When a cheesemaker thickens milk into curds and cuts them up, a greenish-yellow liquid separates out. What is it called?
8. They say the moon is made of green cheese, poetically speaking at least, and I'm told I'll have lots of green cheese if I become a dairy-owner and cheese-maker. What is green cheese?
9. One piece of equipment that I'll need as a cheesemaker is sturdy, powerful, and uses a screw or lever. It's a cheese press, but what's it for?
10. As a nineteenth century cheese-maker, I may be expected to dye some of my cheese--and maybe my butter too--a more yellow or orange color with this substance. What traditional dye makes dairy products more yellow or orange?
Source: Author littlepup
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