Dutch milk-cellars 1869

“… butter made in a cellar, was far preferable to that made in a spring-house.” More in my Milk Cellars in 1840s Del. and 1870s NC blog post HERE.
Milk exhibit and talks from Wellcome in London.

Mr. Borden's concentrated and condensed milk

In 1856, Gail Borden (1801-1874) patented a Vacuum Pan "for the Concentration and Preservation of Milk."

Barbados deforested due to sugar production, Beekeeping in Bhutan, Jacques Pépin (artist, chef), British Saffron and other talks.

Notice to Milkman!

Quarantine sign tacked to the front door during the Typhoid Fever epidemic of 1911, ordered that the milk bottles were not to be exchanged or the milkman would be fined $5 to $100 (currently $75 to $1500). 

Skim milk and buttermilk

Where does each come from?  The cream is skimmed off the cooling milk with a skimmer and what remains is skim milk.  Then, after churning, the butter is removed and buttermilk remains in the churn.

Where was each popular?  Ireland - skim milk; Cheshire - buttermilk; but in southern England, buttermilk was avoided. Skim milk for calves; buttermilk for pigs.  Cream or whole milk to make butter...

Syllabub under the Cow, without a Cow

As late as 1878, a book by Doctor Delamere, Wholesome Fare, used milk straight from a cow, or as a substitute for a cow: one could use a large syringe or stand on a table. Start milking a calm cow, then near the end when the milk is richest, milk "the strippings" into the bowl.

Garlic Butter

Not for Italian bread...but when cows ate wild garlic in the spring, the flavor remained in the milk, and the cream was churned  into  garlic flavored butter.

Here's Milk, ho!

Selling milk from 12 gallon cans, from the 1808 book The Cries of New-York with a description.  Also pictures from 1795 and 1805 Great Britain.