f 298 ] 



warmth, while perfe<5lly frefli, will yield the moft 

 delicate butter, and may be preferved fweet for the 

 longeft time. From the method ufed of heating 

 the milk is produced what is called clouted cream, 

 which I fuppofe fhould be termed clotted creamy as 

 the warmth caufing the cheefy particles to incorpo- 

 rate with the cream, makes it clot and become 

 more mucid or flimyi and if to any confiderable 

 degree, will diflfolve into a cheefy or curdy fub- 

 fiance, and appear white and foul, as well as rank 

 and bad tailed, and be afFeded with a diflblving 

 quality fomewhat like to the nature of flip curd in 

 cheefe, which I have defcribed in my book, as 

 the greatefl evil that attends cheefe-making, and 

 what has been die lead known or confidered bjr 

 dairy-w^omen. 



The reafon of offering my opinion to the Society 

 concerning the improvement in making butter, was 

 the hint I mentioned above, concerning the quality 

 of milk; and not having found any thing analagous 

 to it in any author I have met with, regarding 

 butter; and being inclined to urge my opinion that 

 heating cream to make butter is a very improper 

 and hurtful method, and what ought to be difcou- 

 raged as much as pofTible, I imagined it cannot be 

 done fo well as through a fociety formed, for the 

 improvement of agriculture. 



As 



