524 Cultivation of Grafs Land.Dairying.Management of Milk. 



to remain in xhe veflel appropriated foi keeping it, until it has acquired that pro-- 

 per degree of acidity that fits It for being made into butter with great eafc, and by 

 a very moderate degree of agitation ; by which procefs only very fine butter cans 

 be prepared. 



The length of time cream may be kept before it attains the precife degree of 

 acidity that is necefTary to form the very bed butter, and after that period before its, 

 quality befenfibly diminifhed, has not yet been well afcertained by experiment. 



It is remarked by Doctor Anderfon that &quot; fo little nicety has been obfervedirc 

 this refpect by practical farmers, even thofe who have a high reputation for making 

 good butter, that few of them ever think of obferving any precife rule in this re 

 fpect, with regard to the different portions of their cream, feeing they in general 

 make into butter all the cream they have collected fince the former churning, fo 

 that the new and the old is all beaten up together; and he can find nothing like 

 an uniform rule eftablifhed among them as to the time that mould intervene be 

 tween one churning and another, that being ufually determined by local or accident 

 al circumftances. He is himfelf inclined to believe, that if the cream be carefully 

 kept, and no ferous matter allowed to lodge about it, a very great latitude may fafe- 

 \j be admitted in this refpect ;&quot; and though the exact length of time has not been 

 determined,&quot; it is certain that cream which has been kept three or four days in 

 fummer is in excellent condition for being made into butter.; and he is inclined 

 to believe, that from three days to feven may be found in general the belt time for 

 keeping cream before churning; though, if circumflances make it necefTary, a con- 

 fiderable latitude in this refpect may be allowed., If the farmer has fuch a quantity 

 of cream as may be worth his while to churn once every day, there is nothing to 

 prevent him from doing it. He has only to provide a feparate vefiel for holding 

 the cream for each day he means it mould Hand before churning ; if three days 

 three veflels j if four days, four vefTels ; and fo on. Thus he may churn every da/ 

 cream of three days old, or of four, or any other number of days old that he may 

 incline. In the fame manner, if it were found that the cream of two, of three, or 

 of a greater numberof days gathering, was required to make a proper churning, it 

 might be ealy to contrive it as to churn every day, as will be obvious to any one 

 \vho thinks upon the fubject. In this way the operations of a dairy may be kept 

 perfectly regular and eafy.* * 



It is frequently a practice in Chefhire to churn the whole of the milk without 



* Anforfon in Bath Papers, 



