be cafy fo to contrive it as to churn every day, as 

 will be obvious to any one who (hall think upon the 

 fubjedl. In this way the operations of a dairy may 

 be kept perfedly regular and cafy.* 



The vefTcl in which butter is nnade, ufually called 

 at cburn, admits, in the form of it, a confidcrablo 

 diverfity. The fimpleft that I have feen I fhoukl. 

 prefer as the befl:, merely becaufe it admits of being 

 better cleaned, and of having the butter more eafily 

 fcparated from the milk, than any of the others ; this 

 i$ the old-fafhioned upright churn, having a long 

 handle with a foot to it perforated with holes, for 

 the purpofe of beating the cream, by being moved 

 upward and downward by hand. But though, for 

 the reafons afligned, I fhould prefer that form of a, 

 churn, other perfons may choofe that which they 

 like befl, as all the forts, under fkilful management, 

 ^ill perform the bufinefs perfectly welk Indeed, if 

 the cream be prepared as above direfbcd, the pro-, 

 ccfs of churning will be fo eafy, as to render thofe 

 litenfils in general the mod connmodious which* Caa 

 be moft eafily filled and emptied, ' 



• Some pcrfon§ choofe to chum the whole of the milk without rc%^ 

 parating any part of the cream. In this way they obtain a greater 

 quantity of butter, though of an inferior quality. By careful m:inagc- 

 l|Kat, however,, cfpeciaHy if a portion of the firft-diawn milk be 

 fcparated, very good butter may be obtained ; but I think the prac* 

 i)ce, on many account^ is not to'be'recommeadcd. 



In 



