C 82 ] 



pfacftice here dcfcribed, which has long prevailed in 

 thefe regions.* Vv hether a fimilar pra6lice could be 

 oeconomically adopted elfewherej I do not take upon 

 me to fay, but doubtlefs other fecondary ufes might 

 be found for the milk of inferior quality; on fome 

 occafions it might be converted into butter of an 

 inferior quality; on others it might be fold fweet, 

 •where the fituation of the farm is within reach of 

 a market-town; On other occafions it might be 

 converted into cheefes, which, by being made of 

 fweet milk, would be of a very fine quality if care- 

 fully madejf and ftilL other ufes might be devifed 



for 



* And perhaps in fome meafure to the nature of the beaft. 



f The making of cheefe has never yet been reduced to fcientifical 

 principles, and confequently the reafoning relating to it is very incon- 

 clufive. It is in general fuppofed that the goodnefs of cheefe depends 

 almoft entirely upon its richnefs, by which is meant the proportion of 

 oily matter, whether natural or extraneous, it contains ; nothing how- 

 ever is more certain, than that this opinion is erroneous. Sometimes 

 a very lean cheefe is much better tafted than one that is much fatter ; 

 and, which will appear to moll perfons ftill more extraordinary, it fre- 

 quently happens that a cheefe that taftes feft and fat, is much leaner 

 than one that is hard, diy , and fticky. The mode of manufaduring 

 it occafions this, and not the quantity of cream it contains. It is very 

 pofiible, by art, to make poor Ikim-milk cheefe affume the foft buttery 

 tafte and appearance, even of cream-cheefes. This fubjed, therefore, 

 deferves highly to be more particularly elucidated than it hitherto 

 has been. 



Co'nne(5led as it is with the obje<a difculTcd In the text, I beg leave 

 to fuggell the following particulars, as a proper obje(5l of examination 

 aod experiment, viz. Is the quantity of cafeous matter afforded by 



milk 



