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. 2^ly. If It be intended to make butter cf a very 

 fine quality^ it will be advifeable in all cafes to keep 

 the milk that is firfl drawn feparate from that which 

 comes lafti as it is obvious that, if this be not done, 

 the quality of the butter will be greatly debafed, 

 without much augmenting its quantity. It is alfo 

 obvious, that the quality of the butter will be im- 

 proved in proportion to the fmallnefs of the pro- 

 portion of the lafl-drawn milk that is retained, fo 

 that thofe who wifh to be Angularly nice in this re- 

 fpe6b, will do well to retain only a very fmall pro- 

 portion of the laft-drawn milk. 



To thofe owners of dairies who have profit only 

 in view^, it muft ever be a matter of trial and 

 calculation, how far it is expedient for them to 

 carry the improving of the quality of their butter, 

 at the expence of diminifhing its quantity. In dif- 

 ferent fituations, prudence will point out different 

 kinds of pradtice as moil eligible; and all perfons 

 muft be left, after making accurate trials, to deter- 

 mine for themfelves. It is likewife a confideration 

 of no fmall importance, to determine in what way 

 the inferior milk that is thus to be fet apart, where 

 fine butter is wanted, can be employed with the 

 greateft profit. In the Highlands of Scotland they 

 have adopted, without thinking of the improve- 

 ment of their butter, a very fimplc and oeconomical 



practice 



