of Graft Land Dairyuig.-~Managcment of Milk. 5 23. 



before churning, fo different is the management in this particular in different 

 places. About Epping in EfTex, which has been long in high repute for thefupe- 

 rior quality of its butter, the cream is feldom kept above three, or at fartheft four 

 days&quot;*, but always till there is a certain degree of acidity in the cream, either 

 natural or artificial, as without that they cannot enfure a good churning of butter: 

 fome keep a little old cream for this ufe, others ufe a little rennet, apd fome * 

 little lemon juke. f And it was the practice in a large dairy in Suffolk, which 

 had a high character for making butter of a fuperior quality, when the butter 

 was to be fent directly to market, to churn the cream the fecond or third day ; but 

 when it was to be falted, to keep it a day or two longer, or till it had acquired a 

 certain degree of acidity. The dairy- woman, who had had a long and extend ve ex 

 perience, accounted for her conduct in this refpect by obferving, that butter made 

 from frefh cream was much better and pleafanter to the tafte, but that it would not 

 take in the fait fo well&amp;gt; or keep fo long r as that made from cream that had been 

 longer skept..j: 



It has been obferved, that thofe f who have had little experience in the dairy 

 believe that no butter can be of the fmeft quality, except that which has been made 

 f rorn cream that has not been kept above one day i but this is a very great miftake. 

 So far indeed is this opinion from being well founded, that it is in very few cafes 

 that even tolerably good butter can be obtained from cream that is not more than 

 one day old. The feparation cf butter from cream only takes place after the cream 

 has attained a certain degree of acidity. If it be agitated before that acidity 

 has begun to take place, no butter can be obtained, and the agitation muft be con 

 tinued till the time that fournefs is produced ; after which the butter begins 

 to form. In fumme^ while the climature is warm, the beating may be, without 

 very much difficulty, continued until the acidity be produced, fo that butter may be 

 got ; but in this cafe the procefs is long and tedious, and the butter is, for the moft 

 part, of a foft confidence, and tough and gluey to the touch. If this procefs be 

 attempted during the cold r/eather in winter, bu tter can fcarcely be in any way ob 

 tained, unlefs by the application of fome great degree of heat, which fometimes 

 aflifts in producing a very inferior kind of butter, that is white, hard, and brittle, 

 with very little tafte, and almoft unfit for any culinary purpofe whatever.&quot;^ 

 The judicious farmer mould not attempt to imitate this practice, but allow hiscream 



* Modern Agriculture, vol. III. f Abdy in Annals of Agriculture, vol. XL 

 J Modern Agriculture, vol. III. | Anderfon in Bath Papers, 



3X 2 



