that thofe who wifh to he fingularly nice in this refpe^ 

 will only retain a very frnall proportion of the laft drawn 

 milk. 



4. If the quality of the butter be the chief objecl at- 

 tended to, it will be necelfary not only to feparate the firfl 

 from the lafh drawn milk, but alfo to take nothing but the 

 cream thatisfirft feparated from the beft milk, as it is this firft 

 Tiling cream alone that is of the prime qualify; the remain- 

 der of the milk, which will be ftill fweet, may be either 

 /emplojed for the purpofe of making fweet milk cheefes, 

 or It may be allowed to ftand to throw up cream for mak- 

 ing butter of an inferiour quality. 



5. From the above fatls, we learn that butter of the 

 very bejl prjjihk quality can only be obtained from a dairy 

 of confidcrable oxtent when judicioufly managed. 



6. From thefe premifes, we are led to draw a conclu- 

 iion different from the opinion that is commonly enter- 

 tained on this fubjetl, viz.— That it feems probable 



that the very beft butter can only be with economy made 

 in thofe dairies where the manufa6lure of cheefe is the 

 principal obje6l. 



As but few perfons would be willing to purchafe the 

 very beji buUer at a price to indemnify the farmer for his 

 trouble, I am fatiified from experience and attentive ob- 

 fervation, that if in general about the firft drawn half of 

 the milk be feparated at each milking, and the remainder 

 only be fet up for producing cream, and if that miik be al- 

 lowed to ftand to throw up the whole of its cream, even 

 till it begins fenfibly to tafte fourifh, and if that cream be 

 afterwards carefully managed, the butter thus obtained 

 will be of a quality greatly fuperiour to what can ufually be 

 ©btained at m.arket, and its quantity not confiderably lefs 

 than if the whole of the milk had been treated alike. 



No dairy can be managed with profit, unlefs a place 

 properly adapted for keeping the milk, and for carrying on 

 the different operations of the dairy, be firft provided.* — 

 The necelDiry requifites of a good milk houfe are, that it 

 be coo) in fumraer, and warm in the winter, fo as to pre- 

 ierve a temperature nearly the fame throughout the whole 



year, 



* The author here gives a very particular dcfcription of the bcfi contfive^ 

 aiilk hcufe or dairy. 



