E 68 ] 



enter into this wide difcufnon. Here, it is only 

 propofed to treat of the manufadlnre of butter, 

 leaving the fubje(5l of cheefe-making to fome other 

 perfon to treat of, who is more converfant in that 

 department than the author of this efTay. 



4 



The firft thing to be adverted to in an underta- 

 king of this nature is, to choofe cows of a proper 

 fort. Among this clafs of animals, it is found by 

 experience, that fome kinds give milk of a much 

 thicker confidence, and richer quality than others; 

 nor is this richnefs of quality necefiarily connected 

 with the fmallnefs of the quantity yielded by cows of 

 nearly an equal fize; it therefore behoves the owner 

 of a dairy to be peculiarly attentive to this circum- 

 ftance. In judging of the value of a cow, it ought 

 rather to be the quantity and the quality of the 

 cream produced from the milk of a cow in a given 

 time, than the quantity of the milk itfelf. This is 

 a circumftance that will be fliewn in the future to 

 be of more importance than is generally imagined. 

 The fmall cows of the Alderney breed afford the 

 richeft milk hitherto known j but individual cows 

 in every country may be found, by a careful felec- 

 tion, that afford much thicker milk than others j 

 thefe therefore ought to be fearched for with care, 

 and their breed reared with attention, as being pe- 

 culiarly valuable. 



Few 



