remain In the veflel appropriated for keeping it, until 

 it has acquired that proper degree of acidity that fits 

 it for being made into butter with great eafe, by a 

 very moderate degree of agitation, and by which 

 procefs only very fine butter ever can be obtained. 



How long cream ought to be kept before it at- 

 tains the precife degree of acidity that is neceffary to 

 form the very beft butter, and how long it may be 

 kept after that period before its quality be fenfibly 

 diminifhed, has never yet, I prefume, been afcer- 

 tained by any experiments that can be relied on. 

 So little nicety has been obferved in this refped by 

 pra6lical farmers, even thofe who have a high re- 

 putation for making good butter, that few of them 

 ever think of obferving any precife rule in this re- 

 fped with regard to the different portions of their 

 cream, feeing they in general make into butter all 

 the cream they have colle(5led fincc the former 

 churning, fo that the new and the old is all beaten 

 up together; and I can find nothing like a uniform 

 rule eflablifhed among them as to the time that 

 fhould intervene between one churning and another, 

 that being ufually determined by local or accidental 

 circumflances. I am, myfelf, inclined to believe, 

 that if the cream be carefully kept, and no ferous 

 matter allowed to lodge about it, a very great lati^, 



- tude 



