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in general about the firft drawn ^^^ of the milk be 

 feparated at each milking, and the remainder only 

 be fet up for producing cream, and if that milk be 

 allowed to (land to throw up the whole of its cream, 

 even till it begins fenfibly to tafte fouriQi, and if 

 that cream be afterwards carefully managed, the 

 butter thus obtained will be of a quahty greatly fu- 

 perior to what can ufually be obtained at market, 

 and its quantity not confiderably lefs, than if the 

 whole of the milk had been treated alike.* This, 

 therefore, is the pradlice that I fhould think moft 

 likely to fuit the frugal farmer, as his butter, though 

 of a fuperior quality, could be afforded at a price 

 that would always infure it a rapid fale, 



• Among other reafons that induced me to feparate about the half of 

 the milk, the following may be ftated. Whilft I was employed in 

 making the experiments on milk abovemcntioned, it chanced tliat 

 among my cows there was one which had mifled having a calf that fea- 

 fon, and ftill continued to give milk, (a cow in tliefe circumftances we 

 here call 2l farrow or farra cow.) Her milk, as is not uncommon in 

 thefe circurnflances, tailed fenfibly fait. On trying the different par- 

 cels of that milk, however, it was perceived that the firft-drawn milk 

 was extremely fait to the tafte, and that the laft was perfe(Slly fweet. 

 On an after trial made with a view to afcertain what proportion of the 

 milk v/as fait, it was found that the faltnefs decreafed gradually from 

 the beginning, and was entirely gone when nearly one half of the milk 

 was drawn off, fo that all the laft-drawn half of the milk was quite 

 fweet. I intended to have tried if other naufeous taftes that fometimes 

 affe<5l milk, fuch as that from turnips, cabbages, &c. were peculiarly 

 confined to the firfl-drawn milk or not ; but other avocations prevented 

 xnc ifrpm afcertaining thi.e fa(il. 



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