[ IS ] 



firft cup the cream was a thin tough fUm, thinner 

 and perhaps whiter than the paper on which I 

 write ; in the laft, the cream was of a thick buty^ 

 rous confiftence, and of a glowing richnefs of co- 

 lour, that no other kind of cream is ever found 

 to poflefs. 



^dly. The difference in the quality of the milk 

 that remained after the cream was feparated, was 

 perhaps ftill greater than either in refpe6t to the 

 quantity or the quality of the cream. The milk in 

 the firft cup was a thin bluifh liquid, like as if a 

 very large proportion of water had been mixed with 

 ordinary milkj that in the laft cup was of a thick 

 confiftence and yellow colour, more refembling 

 cream than milk, both in tafte and appearance. 



From this important experiment it appears, that 

 the perfon who, by bad milking of his cows, lofes 

 but half a pint of his milk, lofes in fadl about as 

 much cream as would be afforded by fix or eight 

 pints at the beginning, and lofes befides that part 

 of the cream which alone can give richnefs and 

 high flavour to his butter. Many other ufcful co- 

 rollaries may be drawn from it, which 1 do not at 

 prefent ftop to enumerate. Some of them will 

 occur in the fequeL 



APHORISAf 



