424 FARMING FOR LADIES, [chap, xxii. 



though the cream may be left upon the milk, 

 while sweet, without injury to the butter, yet 

 if sooner skimmed, and the milk continues 

 to throw up cream, that cream, when skim- 

 med, will not make good butter, nor can 

 it be kept for any length of time, even if 

 salted. Cream of that description should 

 not, therefore, be mixed with that of the first 

 skimming. 



"V^Tien strained and deposited in the shal- 

 low pans of the milk-room, the cream rises 

 within a few hours, according to the tempera- 

 ture of the air. Those who are particularly 

 fastidious either in the consumption of the raw 

 cream, or for the making of it into butter, 

 skim the milk, at all seasons, every twelve 

 hours, and make the whole of the cream into 

 butter on the same morning. In doing this, 

 they, however, skim the milk a second time ; 

 but, although it will throw up a small portion 

 of cream after each skimming, until it be- 

 comes curdled, it will yet possess but little 

 richness, and, if fine butter be wanted, should 

 only be used in its raw state. 



Inexperienced people, indeed, too generally 

 imagine that, "to make good butter, the 



