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d^hly. If the quality of the butter be the chief ob- 

 ject attended to, it will be necelTary not only to fe- 

 parate the find from the laft drawn milk, but alfo to 

 take nothing but the cream that is firft feparated 

 from the bcft milk, as it is this firft rifing cream alone 

 that is of the prime quality. The remainder of 

 the milk, which will be ftill fweet, may be either 

 employed for the purpofe of making fweet milk 

 cheefes, or it may be allowed to ftand to throw up 

 cream for making butter of an inferior quality, as 

 circumftances may dire6t. 



^thly. From the above fads, we are enabled to 

 perceive that butter of the very beft poiTible quality 

 Can only be obtained from a dairy of confiderable 

 extent, when judicioufly managed ; for when only a 

 very fmall portion of each cow*s milk can be fet 

 apart for throwing up cream, and when only a very 

 fmall proportion of that cream can be referved as 

 of the prime quality, it follows, that, unlefs the 

 quantity of milk were upon the whole very confi- 

 derable, the quantity of prime cream produced 

 would be fo fmall as to be fcarcely worth the v/hile 

 for manufadluring feparately. 



cfteemed a great delicacy, and ufually fells at double the price of frefh 

 unfkimmed milk. It requires pratJlice, however, to be able to make 

 this nicely; the degree of the heat of the water, and many other cir- 

 cumftances, greatly affcdling the operation. Thefe things pra<5tice beft 

 difcovers. 



6thly. Fron> 



