[ I04 ] 



tude may fafely be admitted in this refped. How * 

 long cream may be thus kept in our climate, with- 

 out rendering the butter made from it of a bad 

 quality, 1 cannot fayj but I can fay with certainty, 

 that it may be kept good for a much longer time 

 than is in general fufpedled, even a great many 

 weeks. It is however certain, that cream, which 

 has been kept three or four days in fummer, is in 

 excellent condition for being made into butter; and 

 I am inclined to believe, that from three days to 

 feven may be found in general to be the beft time 

 for keeping cream before churning; though, if cir-. 

 cumftances make it neceffary, a confiderable lati- 

 tude in this refped: may be allowed. 



If, however, it (hould chance that any farmer 

 has fuch a quantity of cream as might be worth hia 

 while to churn once every day, there is nothing ta 

 prevent him from doing it. He has only to pro- 

 vide a feparate veflTel for holding the cream for 

 €fach day he means it fhpuld (land before churning; 

 if three days,, three veflels;^ if four days, four vefTels; 

 and fo on. Thus hq might churn, every day creara 

 of three days old, or of four, or any other number 

 of days old, that he might incline. In the fame 

 manner, if it were found that the cream of two, of 

 three, or of a greater number of d^ys gatheringj^ 

 was rec^uired to nriake a proper churning, it mighc 



