FARMER'S ASSISTANT. 69 



strained into a pan by itself, as soon as possible. Th~e 

 practice of pouring the milk of the Cows together, while 

 milking, and leting the whole stand till nearly cooled, is a 

 very bad one, as, in this way, much of the cream will not 

 afterwards rise. 



It is said, that any given quantity of milk, having life 

 cream separated by the scalding process we shall describe, 

 yields a fourth more of butter; and it is well known that 

 this cream may be churned into butter in two or three 

 minutes. 



The milk is kept twenty -four hours ; it is then put into a 

 vessel over a small fire, which shall only be sufficient to 

 raise the heat of the milk, nearly to boiling, in two hours, 

 not less; and when it has been this length of time heating, 

 and begins to exhibit indications of being near boiling, by 

 bubbles rising to the surface, it is to be taken off, and let 

 stand twenty-four hours more. The smallest degree of 

 boiling mars the process. 



At the end of this time, the cream will be all on the 

 surface. It is then to be divided into squares, with a 

 knife, and taken off from the milk beneath. This cream 

 will keep much longer, without souring, than cream raised 

 in the common -way; and may be, at any time, quickly 

 converted into butter. It may also be salted, and used on 

 bread, or othervpjse, without churning. 



It is good for coffee, but not for tea ; as, when put into 

 this liquid, a part of it turns immediately into butter. In 

 London, this cream is considered a great dainty, and, in 

 Winter, is sent into that city from a distance of two 

 hundred miles. 



CUCUMBER (Cumcumis.) This is a cold fruit and 

 hard of digestion ; yet pleasant to the taste. They are ren- 

 dered more wholesome by pickling ; though the taste of a 

 pickled cucumber must be considered far inferior to those 

 which are fresh, when properly prepared for eating. This 

 is best done by slicing them, and then puting them in cold 

 water for a while, which renders them more easy to digest. 



Mr. Coivfier^ in his < Task,' in describing the method of 

 raising cucumbers in hot-beds, directs that after two rough 

 indented leaves' are produced, ' a fiimfile that portends a ' 

 future sprout,' on < the second stalk* is to be pinched off, to 

 prevent its growth ; and this, he says, will make the other 

 branches grow more strong, and be more prolific. 



The soil for cucumbers cannot be too rich, nor too well 

 cultivated, to raise a great crop. A spot well manured with 

 iish, or other flesh, will produce a great quantity. Hogs- 

 dung is also very good for them. 



See also RADISH, for a good manure for them. 



