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experiments touching fome things related in my 

 fecond edition, concerning butter, as their remark$ 

 in many refpe6ls confirm the opinion I ventured to 

 pubhfh; and this encourages me to give my farther 

 thoughts thereon to the Society, which I wifh you 

 to communicate to them, as I think all people 

 Ihould render every endeavour in their power to 

 promote publick advantage ; and as butter is now 

 become of univerfal confequence, from its very ge^ 

 neral ufe, and many juft complaints are made by 

 dealers in it, of an improper management in the 

 making of it, which caufes it very foon to turn 

 rancid, and often become of a very foul nature when 

 calked up for trade, and is what I could never meet 

 with any body who could give a rational account of. 

 In my fecond edition I mentioned it as my opinion, 

 that the caufe of butter foon becoming rancid and 

 foul, was, in general, from heating the milk when 

 fet up, in order to increafe the quantity of cream; 

 a method which I underftand is generally ufed in 

 pnoft counties that make butter for wholefale trade. 

 Thus by beating the oily particles of the cream, it 

 becomes pinguid or greafy; and it is well known 

 that every fat fubftance that is heated will in a lliort 

 time become rancid or reezey; as bacon does, fo 

 far as the heat gets into it. And it is from known 

 caufes alone that we can fairly reafon to effefts. 



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