620 Cultivation of Grafs Land. Dairying* Management of Milk* 



pofc of railing the cream in the largeft proportion, and the fhorteft fpaceof time s 

 however, as the oily or butyraceouspnrt of milk would feem tobediifufed through 

 the whole fubftanceof the milk, and entangled among its particles, betwixt thofe 

 of the ierous and cafeous kind, fo as to be thrown up only in confequence of its pof- 

 fefling lefs fpecific gravity than the portion which is ufually termed milk, from its 

 becoming in a (late of reft ; it would feem that the mod fuitable method of placing 

 it for the purpofe of creaming well, and in the moll: expeditious manner, is that of 

 very {hallow pans, leads or trays, fo as that it may not Hand deeper than three 

 or four inches at the moft } as in this way there will not only be the leaft refinance 

 afforded, but the greateft poffible extent of furface for it to collect upon : by which 

 means a larger proportion of cream is not only produced, but it is found from ex 

 perience in the beft dairy diftricls, that in confequence of the more expeditious cool 

 ing of the milk, the tendency to acidity in warm feafons is confiderably checked and 

 &quot; retarded. No trials have been inftituted fo as to decide what fort of material is the 

 molt appropriate and conducive to this end : it is probable, however, that wood 

 or ftone is much better than lead, as being not only more eafily kept clean and 



would be fo fmall as to be fcarcely worth the while for manufacturing feparately. Gthly, That from 

 thefe premifes we are alfo led to draw another conclusion, extremely different from the opinion that is 

 commonly entertained on this fubjeft, viz. That it feems probable that the very beft butter could 

 only be with ceconomy made in thofe dairies where the manufacture of cheefe is the principal object. 

 The reafons are obvious : If only a fmall portion of the milk fliould be fet apart for butter, all the reft 

 may be made into cheefe while it is yet warm from the cow and perfectly fweet ; and if only that portion 

 of cream which rifes during the firft three or four hours after milking it is to be referved for butter, 

 the rich milk which is left after that cream is feparated, being ftill perfu&ly fweet, may be converted 

 into cheefe with as great advantage nearly as the newly-milked milk itfelf. But as it is not probable 

 that many perfons could be found, who would be willing to purchafe the very fineii butter made in the 

 manner above pointed out, at the price that would be fufficient to indemnify the farmer for his trouble 

 in making it, thefe hints are thrown out merely to fatisfy,the curious in what way butter pofieffing this 

 faperior degree of excellence may be obtained, if they choofe to be at the expenfe ; but, for an ordi 

 nary market, the writer is fatisfied, from experience and attentive obfervation, that if in general 

 about the firft drawn half of the milk be feparated at each milking, and the remainder only fee fet up for 

 producing cream, and if that milk be allowed to ftand to throw up the whole of its cream, even till it 

 begins fenfibly to tafte fourifli, and if that cream be afterwards carefully managed, the butter thus ob 

 tained will be of a quality greatly fuperior to what can ufually be obtained at market, and its quan 

 tity not confiderably lefs than if the whole of the milk had been treated alike. This, therefore, is the 

 practice that is thought moft likely to fuit the frugal farmer, as his butter, though of a fuperior qua 

 lity, could be afforded at a price that would always enfure it a rapid fale. 



