446 FARMING FOR LADIES, [chap. xxii. 



done if allowed to remain pure ; but its quality is at the 

 same time greatly debased." 



4. "Milk which is put into a bucket or other proper 

 vessel, and carried to any considerable distance, so as to be 

 much agitated and in jjart cold before it is put into the 

 milk-pans to settle for cream, never throws up so much nor 

 so rich cream as if the same milk had been put into the pans 

 directly after it was milked." 



5. " If it be intended to make butter of a very superior 

 quality, it will be in such case advisable to separate the 

 milk that is first drawn from that which comes last; and 

 the quality will be improved in proportion to the smalliiess 

 of the last drawn milk that is obtained. The first skimmed 

 cream should also be used, as it is always richer than that 

 which rises last." 



Respecting Cheese — as distinctively so 

 called — we have already observed that it is 

 never made in private families, as it cannot be 

 done without so many cows as to render it the 

 business of a farmer ; but those who keep only 

 a couple of cows may occasionally, when the 

 animals are flush of milk, make a little " cream- 

 cheese," to which they may add some " slip- 

 coat." 



The cream-cheese is, in fact, little else than 

 thick, sweet cream, dried by being put into a 

 small circular vat, of not more than an inch 

 and a half in depth, perforated with small 

 holes in the bottom, to allow any portion of 

 milk which may be mixed with it to escape. It 



