[ 'o8 1 



bf the mould, it may be put into fmall veflels, which 

 may be allowed to fwim in the trough of cold water 

 under the table, but without allowing any of that 

 water to touch the butter i* there it will in a fhort 

 time acquire the neceflary degree of firmnefs, (efpe- 

 dally if a little bit of ice (hall have been put into 

 the bafon) after which it may be taken out and 

 moulded into proper form. It fhould then be put 

 down, in proper difhes, upon the (lone boi*der that 

 furrounds the trough, where it may be kept cool 

 and firm till it be packed up to go to market. 



In every part of the foregoing procefs it is of 

 the utmoft importance that the vefTels, and every 

 thing elfe about the dairy, be kept perfectly clean 

 and fweet, for without this precaution there neither 

 can be pleafure nor profit derived from it. This is* 

 a circumftance fo univerfally admitted, that it may 

 feem fuperfluous to take notice of it in this place. 

 Yet though this be generally known and admitted, 

 and though every perfon who attempts to manage a 

 dairy of any fort may intend to have things clean 



♦ The praflice that prevails in many private families of keeping the 

 fweet butter among water in a cryftal veflel, and thus ferving it up to 

 table, is for the fame reafon much to be cenfured. If coohiefs only is 

 -wanted, it were better to put the butter in a dry glafs, and put that 

 into a larger one amojig water. If it were taken out of that imme- 

 diately before it were put upon the table, it would always have firm^ 

 jjtfs enough in" our climate, 



and 



