[ 83 ] 



for its application, which I cannot now (lop to 

 enumerate.* 



G 2 4fbfy. If 



milk neceflTarlly conne(fled with the proportion of cream that milk con- 

 tains, or does it depend upon fome other principle not hitherto invcf« 

 tigatcd ? Without prctendijig to decide on this queftion, I feel myfelf 

 ftrongly inclined to believe it does not depend upon the quantity of 

 cream. It is well known that cow's milk, which always throws up 

 more cream, and that of a much richer quality than ewe milk, does in 

 no cafe afford above one half the proportion of cheefe that ewe milk 

 docs. Nor can this fingular tendency of ewe milk, to yield a great 

 proportion of curd, be attributed to its fuperior thicknefs ; for cow 

 milk can be often had that is thicker and richer than ewe milk, but it 

 always affords a much fmaller proportion of curd. From thefe confi- 

 dcrations, it is not impoffible, but it might be found upon a careful in- 

 veftigation, that the refufe milk, which ought to be feparated from the 

 other in making the beft butter, might be equally proper, or very nearly 

 fo, for making cheefes, as if no fuch feparation had been made. I 

 therefore recommend this as a proper obje<5k of experimental enquiry. 



• I fliall here mention one mode of managing mi^c, by means of 

 which the inferior kinds of it might, on many occafions, efpecially 

 vrithin reach of towns, be difpofed of to great advantage. Take com- 

 mon (kimmed milk when it has begun to turn four, put it into an up- 

 right Hand chum, or a barrel with one of its ends out, or any other 

 convenient veffel. Heat fome water, and pour it into a tub that is 

 large enough to contain with eafe the veffel in which the milk was put. 

 Set the veffel containing the milk into the hot water, and let it remain 

 there for the fpace of one night. In the morning it will be found that 

 the milk hath feparated into two parts, a thick cream-like fubftance 

 which occupies the upper part of the veffel, and a thin l^rous watery 

 part, that remains in the bottom; draw off the thin part (called here 

 nvigg ) by opening a ilop-cock placed for that purpofe clofe above the 

 bottom, and refcrve the cream for ufe. Not much lefs than the half 

 of the milk is thus converted into a fort of cream, which, when wril 

 made, feems to be as rich and fat as real cream itfelf, and is only 

 diftinguifhable from that by its foumefs. It is eaten with fugar, and 



cftccmed 



