21 



A P H O R I S M IV, "^ 



MiLKy which is put into a bucket or other proper vejfd* 

 g,nd carried in it to any confidcrable dijlance^fo as to be muck 

 agitaudy and m part cooled bejore it be put into the milk pans 

 to fettle Jor crcam^ never throws up jo much nor Jo rich cream 

 as if the fame milk had been put into the milk pans directly 

 after it "Was milked. 



In this cafe, it is believed that the lofs of cream will be 

 in proportion to the time that has elapfed and the agita- 

 tion it has fuftained after having been drawn from the 

 cow. 



From the above fa6ls the following corollaries feem to 

 be clearly deducible. 



1. It is of importance, that the cows Ihould be always 

 milked as near the dairy a^ poffible, and it mull be of 

 great advantage in a dairy farm, to have the principal 

 grafs fields as near the dairy as poffible. 



2. The pra6li(:se of putting the milk of all the cow5 of 

 a large dairy into one veflel, as it is milked, there to re- 

 main till the v/hole milking be finilhed, before any part of 

 it be put into milk pans, feems to be highly injudicious,' 

 not only on account of the lofs that is fullained by agita- 

 ^ion and cooling, but alfo, as it prevents the owner of the 

 <dairy from diftinguilhing the good from the bad cows 

 miik J a better pra6lice therefore, would be, to have 

 the mUk drawn from each cow feparately, put into the 

 creaming pans as foon as it is milked, without being 

 mixed with any other. — Thus would the careful farmer be 

 able, on all occafions, to obferve the particular quality of 

 each individual cow's milk, as well as its quantity, and to 

 know with precifion, which of his cows it was his intereli 

 to difpofe of, and which he ought to keep and breed 

 from. 



3. If it be intended to make butter of a -very fine 

 quality^ it would be advifeable in all cafes to keep the milkj 

 that is firft drawn, feparate from that which comes laft, as 

 it is obvious, that if this be not done, the quality of the 

 butter will be greatly debafed, without much augment- 

 ing its quantity. It is alfo obvious that the quality of the 

 tutter will be improved in proportion to the imallnefs of 

 the proportion of the laft drawn milk that 1% retained, fc^ 



that 



