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difli, having a fhort handle, fo as to force out all 

 the milk that was lodged in the cavities of the mafi. 

 A confiderable degree of ftrength, as well as of dex- 

 terity, is required in this manipulation. The thing 

 wanted is to force out the milk entirely, with as 

 little tawing of the butter as poffible; for if the 

 milk be not entirely taken away, the butter will in- 

 fallibly fpoil in a (hort time, and if it be much 

 worked, the butter will become tough and gluey, 

 which greatly debafes its quality. This butter is 

 in fome places beaten up by the hand, which I con- 

 fider as an indelicate and barbarous pradtice^ 



Some perfons employ cold water in this opera- 

 tion, which they pour upon the butter, and thus, as 

 they fay, wafh it; but this pra6lice is not only ufeleCi, 

 as the butter can be perfedlly cleared of the milk 

 without it, but alfo pernicious, becaufe the quality 

 of the butter is thus debafed in an aftonifliing degree. 

 Nothing is fo hurtful in a dairy as water improperly 

 ufed, which, if mixed in any way with either milk or 

 butter, tends greatly to debafe the quality of the laft. 



When the butter is entirely freed from the milk, 

 if it is to be fold fweet, it may be made up into 

 any form that is mod generally liked at the market 

 where it is to be fold. If the heat fhould be fo 

 great as to render it too fofc to receive the impreflioa 



of 



