25- 

 year, and that it be dry, fo as to admit of being kept cleaa 

 and fweet at all times. 



From the trials I have made, 1 have reafi^n to believe 

 that when the heat is from fifty to fifty five degrees on 

 Farenheit's thermometer, the feparation of the cream from 

 the milk, which is the mod important operation of the 

 dairy, goes forward with the greateft regularity. When 

 the heat exceeds fixty degrees, the operations become dif- 

 ficult and dangerous, and when it falls below the fortieth 

 degree, they can fcarcely be carried forward with any Ac- 

 gree of economy, or propriety. 



In winter, (hould the cold become too great, it might be 

 occafionally difpelled, by placing a barrel full of hot wa- 

 ter clofely bunged up, upon the table, to remain till cooled. 

 This I prefer to any kind of chaflSng dilh with burning 

 embers. 



The utenfils of the dairy, muft in general be made of 

 wood. As the acid of milk readily diflblves lead, with which 

 the common earthen velTels are glazed, fuch veffels fhould 

 be banifhed from the dairy. 



The creaming difhes (for fo I call the veffels in which 

 the milk is placed for throwing up the cream) when pro- 

 perly cleaned^ fweet and cao/, are to be filled with the milk 

 as foon after it is drawn from the cow as poflible, having 

 been firft {trained carefully through a clofe ftrainer. 



Thefe difhes fhould never exceed three inches in depth, 

 whatever be their other dimenfions. As foon as they are 

 filled, they are to be placed on the fhelves in the milk 

 houfe, perfectly undillurbed, till it be judged expedient to 

 feparate the cream from them. 



In a moderately warm temperature of the air, if very 

 fine butter be intended, it fhould not be allowed to (land 

 more than fix or eight hours ; for ordinary good butter, ic 

 may fafely fland ten or twelve, or more. 



It is of great importance to the fuccefs of the dairy, that 

 the Jkimming be well performed, for if any part of the 

 ■cream be left, the quantity of the butter will be diminifhed ; 

 and if any part of the milk be taken, its quality will be de> 

 bafed.* 



When 



• The cream (hoiili be feparated from the edges of the difh, by means of 

 an ivory bladed knife, then carefully drawn towards one fide by a llriraniing 

 difh, and then taken off with great nicety. 



