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6thly, From thefe premifcs we are alfo led to 

 draw another conclufion, extremely different from 

 the opinion that is commonly entertained on this 

 fubjedt; viz. That it feems probable that the very 

 bed butter could only be with oeconomy made in 

 thofe dairies where the manufacture of cheefe is the 

 principal (5bje6l. The reafons are obvious: — If 

 only a fmall portion of the milkfhould be fet apart 

 for butter, all the reft may be made into cheefe 

 while it is yet warm from the cow and perfedlly 

 fweetj and if only that portion of cream which rifes 

 during the firft three or four hours after milking is 

 to be referved for butter, the rich milk which is left 

 after that cream is feparated, being ftill perfectly 

 fvVeet, may be converted into cheefe with as great 

 advantage nearly as the newly-milked milk itfelf. 



But as it is not probable that many perfons could 

 be found, who would be willing to purchafe the very 

 finefl butter made in the manner above pointed out, 

 at the price that would be fufficient to indemnify the 

 farmer for his trouble in making itj thefe hints are 

 thrown out merely to fatisfy the curious in what 

 way butter poffeffing this fuperior degree of excel- 

 lence may be obtained, if they choofe to be at the 

 expence; but for an ordinary market, I am fatisfied, 

 from experience and attentive obfcrvation^ that if 

 G 3 ift 



