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In the procefs of churning much greater nicety 

 is required than nnoft perfons feem to be aware of. 

 A few hafty irregular ftrokes may render the whole 

 of the butter of fcarcely any value, that, but for this 

 circumftance, would have been of the fineft quality. 

 The owner of an extenfive dairy, therefore, Ihould 

 be extremely attentive to this circumftance, and 

 fhould be at great pains to procure a proper perfon 

 for managing this branch of bufinefs. This perfon 

 ought to be of a cool phlegmatick temper, fedate 

 difpofition and charadler, and ought never to allow 

 another perfon, efpecially thofe who are young, to 

 touch the churn, without the greateft caution and 

 circumfpefbion. Thofe who have been ufed to fee 

 cream churned that has not been properly prepared, 

 will think, perhaps, that this would be fevere labour 

 in a large dairy for one perfon -, but nothing is more 

 eafy, as to the bodily labour it requires, than the 

 procefs of butter-making, where the cream has been 

 duly prepared. 



The butter when made muft be immediately fe- 

 parated from the milk, and being put into a clean 

 di(h, (themoft convenient fhape is that of a (hallow 

 bowl) the infide of which, if of wood, (hould be well 

 rubbed with common fait, to prevent the butter 

 from adhering to it 5 the butter fliould be pre (Ted 

 and worked with a flat wooden ladle, or ikimming 



di(h^ 



