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cream that has not been kept above one day; but 

 this is a very great miftake. So far indeed is this 

 opinion frona being well founded, that it is in very 

 few cafes that even tolerably good butter can be ob- 

 tained from cream that is not more than one day 

 old. The feparation of butter from cream only 

 takes place after the cream has attained a certain de- 

 gree of acidity. If it be agitated before that acidity 

 has begun to take place, no butter can be obtained, 

 and the agitation mud be continued till the tim& 

 that that fournefs is produced, after which the butter 

 begins to form. In fummer, while the climature 

 is warm, the beating may be, without very much 

 difficulty, continued until the acidity be produced, 

 fo that butter may be got 3 but in this cafe the 

 procefs is long and tedious, and the butter is, for 

 the moft part, of a foft confidence, and tough and 

 gluey to the touch. If this procefs be attempted 

 during the cold weather in winter, butter can fcarcely 

 be in any way obtained, unlefs by the application 

 of fome great degree of heat, which fometimes alTiils 

 in producing a very inferior kind of butter, that is 

 white, hard and brittle, with very little tafte, and 

 almoft unfit for any culinary purpofe whatever. 



The judicious farmer, therefore, will not attempt 

 XQ imitate this praftice, but will allow his cream to 



remain 



