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As they make in that county but very little 

 cheefe, fo of courfe very little whey butter is made 

 nor do I wifli any pcrfon to make it, except for 

 prefent ufe, as it will not keep good more than 

 two days ; and the whey will turn to better account 

 to fatten pigs with ; nothing feeds them falter, nor 

 will any thing make them fo delicately white. But 

 I muft obferve, that no good bacon can be made 

 from pigs thus fatted ; where much butter is made, 

 good cheefe for fervants may be obtained from 

 Ikimm'd milk, and the whey will afterwards do 

 for flore pigs. 



The foregoing rules will fuffice for making good 

 butter in any county; but as fome people are par- 

 tial to the IP'eJl-Coujitry method, I Ihall defcribe it 

 as briefly as poflible. 



In the firfl place they depofit their milk in earthen 

 pans in their dairy-houfe, and (after they have ftood 

 twelve hours in the fummer, and double that fpace 

 in the winter) they remove them to ftoves made 

 for that purpofe, which ftoves are filled with hot 

 embers; on thefe they remain till bubbles rife, and 

 the cream changes its colour; it is then deemed 

 heated enough, and this they call fcalded cream ; 

 It IS afterwards removed fteadily to the dairy, where 

 ic remains twelve hours more, and is then Ikimm'd 



' from 



