[ i68 ] 



As experiments to determine the comparative 

 value of butter and cheefe have been thought of 

 fome importance, I take the liberty of prefenting 

 one to the fociety. It is on a fmall fcale, but made 

 with great care and exactnefs. One hundred and 

 five gallons and a half of milk were properly dif- 

 pofed in pans for fkimming off the cream, It pro- 

 duced 36 pounds of butter, and 60 pounds of 

 fkimm'd cheefe. The low average of good butter, 

 in this neighbourhood, is 8 Id per pound. And the 

 fkimm'd cheefe was fold for 2d. per pound. I am 

 informed this fort of cheefe, three or at molt four 

 years fince, fold only for a penny farthing, or at 

 mod three half-pence per pound. 



j61b. of butter at 8 id. - 



6olb. {kimm'd cheefe at 2d. 



Total - ^.1 15 6 



Of a like quantity of milk, fay one hundred and 

 five gallons and half, were made i o61b. of raw-milk 

 cheefe, and 61b. of whey and butter. The cheefe at 

 two months old was worth at lead 3?d. perpound^ 

 and the whey butter fold at yd. per pound. 



io61b. raw-milk cheefe, at 3;d. £.1 10 1% 



61b, whey butter for 7d. - -036 



Total - £.1 14 5 

 From 



