Cultivation of Grafs Land. DairyingsManagement of Milk. 5Z\ 



fvvcet in confequence of their being lefs dtfpofed to fur, but from their being more 

 fafc, on account of their not being acted upon by the acid of the milk. 



This is in fome meafure proved to be the moft advifable pradice, from it being 

 almolt generally adopted in the beft dairy management. 



There is likewife another point on which further experiments are wanting, 

 which is that ofafcertaining the degrees of heat in which the different changes may 

 take place with the greateft certainty and fuccefs at different feafons. 



From the few trials that have been made on this fubject, it is believed that when 

 the heat is from 50 to 5 5 degrees on Fahrenheit s thermometer, the feparation of 

 the cream from milk, which is the molt important operation of the dairy, proceeds 

 with the greateft regularity and in the moft favourable manner. It is therefore 

 thought that this will be found tobe the temperature that ought to be aimed at: but 

 it is not pretended to decide with precifion ; a confiderable degree of latitude in this 

 refpecl may perhaps be allowable : from the beft obfervation it feems to be high 

 ly probable that when the heat exceeds 60 degrees, the operation becomes difficult 

 and dangerous ; and when it falls below the 4Oth degree it can fcarcely be carried 

 forward with any degree of economy or propriety. Till further experiments 

 therefore afcertain the exact point, it may be taken as a fafe rule, that the heat 

 Ihould be kept up, if poflible, between the 5oth and 5 5th degree ; and in order to 

 afcertain this, a thermometer, graduated by Fahrenheit s fcale, ftiould be hung up 

 perpetually in the milk-houfe, to give notice to the owner of any alterations in the 

 temperature of the air, that may affect his intereft.* 



It has not been yet (hown, by any trials that can be fully depended upon, what 

 is the length of time that the milk mould remain in the pans or trays in order to 

 afford the cream in the largeft quantity before it is feparated. Some fuppofe that 

 this ftiould depend upon the particular views of the dairy-man, and the degree of 

 heat that is prefent at the period. 



In a moderately warm temperature of the air, if very fine butter be intended, it 

 fhould not be allowed to ftand more than fix or eight hours. For ordinary good 

 butter it may fafcly be let ftand twelve hours, or more ; but where, the dairy is fo 

 large as to afford a fufficient quantity of cream, and where the very beft butter i$ 

 intended, (the milk being to be converted to fome other ufe while yet fweet,) it 

 may be feparated after (landing only two, three, or four hours. t &quot; In the general 



* Anderfon in Bath Papers. t Ibid, 



VQL. I], 3 X 



