CHAP, xxii.] FAKMING FOR LADIES. 445 



bason much colder than the temperature of 

 the air or water ; the butter should there- 

 fore be put into it in a dry state, without 

 touching water. The less handling, also, 

 the better : for, although the butter looks 

 very pretty when made up into pats with 

 ornamental devices on the top, it yet will not 

 improve the flavour. 



To these observations on the manufacture 

 of butter, we beg leave to add the following 

 remarks, drawn from the late Dr. Anderson, 

 as a summary of its management : — 



1. " Of the milk that is drawn from any cow at any one 

 time, that which comes off at the first is always thinner, 

 and of a worse quality, than that which comes afterwards : 

 the richness going on continually increasing to tlie very last 

 drop that can be drawn from the udder at that time." 



2. " If milk be put in a dish and allowed to stand till it 

 throws up cream, that portion of cream which rises first to 

 the surface is richer in quality and greater in quantity than 

 that which rises in a second equal portion of time ; the cream 

 that rises in the second interval of time is greater in quantity 

 and richer in quality than that which rises in a third equal 

 space of time ; and that of the third than the fourth, and so on : 

 the cream that rises decreasing in quantity, and declining 

 continually in quality, so long as any rises to the surface." 



3. " Thick milk always throws up a smaller proportion 

 of tlie cream it actually contains to the surface than milk 

 which is thinner; but that cream is of a richer quality. If 

 water be added to that thick milk, it will also aiford a con- 

 siderably greater quantity of cream than it would have 



