[ 19' 1 



Whoever has been much in great dairies muft 

 have obferved a peculiarly four, frowfy fmcll in 

 them, although they be ever fo well attended to in 

 refpedt to cleanlinefs, &c. In fome, where the ma- 

 nagers are not very cleanly, it is extremely difagree- 

 able, owing moftly to the corrupted milk.* In 

 fome, too, from the utenfils being fcalded in the 

 dairy ; and in others, from a bad conftru&ion of the 

 building itfelf, the want of a fufficient circulation of 

 air, water, &c. j but in all, a great deal of the lighter 

 or more volatile parts of the milk fly off from the 

 furface of the pans, and furnifh a great quantity of 

 acid effluvia to the furrounding air and ceiling, and 

 which is again depofited on every thing beneath it, 

 and of courfe often on the veflels after they have 

 been put by clean, in the intervals of their being out 

 of ufe. This may be obferved to give a dull fort 

 of appearance to brafs and copper, as if you had 

 breathed upon them j for if you rub your finger 

 lightly over the veflels, you will have both the tafte 

 and fmell of the metal. 



It alfo happens fometimes, that after the veflels 

 earw alhed, they are not carefully rinfed, nor per- 

 fectly dried by the fire; fo that fome of the milk, 

 &c. is left on the furface of them, which may 



• Sec a very ingenious paper by Mr. Hazard, in the Third Vo- 

 lume of the Bath Society's Papers, on making butter. 



difiblve 



