[ lOo 1 



dairy 1$ fo lajtgc as to afford a fufficient quantity of 

 cr<e^rp, and where the very belt butter is intended, 

 (the milk being to be converted to fome other ufe 

 ivhile yet Iweet) it may be feparated after (landing 

 paly two, three, or four hours. 



" When the cream is to be feparated, the milk-pan 

 Ihould be taken from the fhelf, and placed on the 

 table. The cream is then to be feparated from the 

 edges of the vefTel, to which it firmly adheres, by 

 means of a knife with a blunt edge provided for 

 that purpofe, (the blade formed either of pure filver 

 or of fine ivory) which fliould be made to run 

 round the edges of the whole. The Cream is then 

 to be carefully drawn towards one fide by means of 

 a fidmming-difh, and then lifted up with great 

 nicety fo as to take the whole without any of the 

 milk, if pofTible. This requires a dexterity of ma- 

 nipulation* that can be acquired by pra6lice alone j 

 but it is of great importance to the fuccefs of the 

 dairy that it be well done, for if any part of the 

 cream be left, the quantity of butter will be dimi- 

 nifhed, and if any part of the milk be taken, its 

 quality will be debafed. The wooden fkimming- 

 difhes commonly employed, feem not to be fo 



' f This may be accounted a cramp word, but it exprefles the klea ir^- 

 tendcd fo much better than operation or procefs, or any other word in 

 common ufe, that I could not think of rejecfting it; and hope it will 

 loon come to be as generally ufed as any other v/ord in the language. 



handy 



