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lofs that is fuftained by agitation and cooling, but 

 alfo, more efpecially, becaufe it prevents the owner 

 of the dairy from dlftinguifhing the good from the 

 bad cow's milk, fo as to feparate thefe from each 

 other, where it is neceflfary. He may thus have the 

 whole of his dairy produ6l greatly debafed by the 

 milk of one bad cow, for years together, without 

 being able to difcover it.* A better pra6lice there- 

 fore would be, to have the milk drawn from each 

 cow feparately put into the creaming pans as foon as 

 it is milked, without being ever mixed with any 

 other. Thus would the careful ^/2/f be able on all 

 occafions to obferve the particular quality of each 

 individual cow*s milk, as well as its quantity, and to 

 know with precifion which of his cows it was his 

 intereft to difpofe of, and which of them he ought to 

 keep and breed from. 



• I once faw a cow that gave milk wliich could never beriade t© 

 jield any butter at all, though it had the appearance of being very rich 

 milk. The perfou who fold tliat cow had had her feve1*al years, along 

 with a good many others, without having fo much as had any fufpi- 

 cion of this peculiarity. It was only difcovered when (he came into 

 the poircflion of a pcrfon who had but one cow. ■. 



•f I beg leave here to adopt a provincial word, wliich is ftrongly ex- 

 prcflive, and much wanted in the Englifli language. Daiy or JW, in 

 Aberdecnfhire, denotes the perfon who has the fuperiiitcndance of a 

 dairy, whether that perfon be male or female. In. that fcnfe it is here 

 employed. Dairy-tnaids which is the only Englilh word nearly equi- 

 valent to it, denotes a perfon of an inferior ftation,.who, under the fu- 

 pcrintcndance of the former, executes the menial offices of the dairy. 



