when the cream is obtained, it ouglit irrtmediately to 

 be put into a veffel by itfelf, there to be kept till a proper 

 quantity be colle£led for being made ihto butter. 

 And no veffel can be better adapted to that purpofe 

 than a firm neat made wooden barrel, in fize proportioned 

 to the dairy, open at one end, with a lid exactly fitted to 

 clofe if. In the under part of this veffel, clofe to the bot- 

 tom, ftiould be placed a cock and fpigot, for drawing off 

 any thin ferous part of the milk that may chance to be 

 there generated ; for if this is allowed to remain, it injures 

 the cream, and greatly diminifhes the richnefs of the qual- 

 ity of the butter ; the infide of the opening fliould be 

 covered with a bit of gauze netting, to keep back the cream 

 while the ferum is allowed to pafs, and the barrel fhould 

 be inclined a little forUrard, to allow the whole to run off. 



The feparation of butter from cream^ only takes p'ace 

 after the cream has attained a Certain degree of acidity; 

 The judicious farmer will therefore allow his ctcam toi 

 remain in the veffel until it has acquired that propet 

 degree of acidity that fits it for being made into buttef 

 with great eafe, by a Very moderate degree of agitation^ 

 and by which procefs only, very fine butter ever can be 

 obtained. How long cream may be thus kept in our 

 climate, without rendering the butter made from it of a 

 bad quality, I cannot fay ; but it may be kept good for i 

 much longer time than is generally fufpe^ted, even a great 

 many weeks.^— It is certain that cream which has been 

 kept three or four days in fumrrier is in an excellent con- 

 dition for beingmade into butter; from three days to feven, 

 may in general be found to be the beft time for keeping 

 cream before churning. 



I prefer the old fafhioned upright churn, having a long 

 handle, with a foot to it perforated with holes, as it admits 

 of being better cleaned, and of having the butter more 

 eafily feparated from the milk than any others. 



Where the cream has been duly prepared, the prccefd 

 of butter making is very eafy ; there is however more ni- 

 cety required than moft perfons feem to be aware of; a few 

 hajly, irregular flrokes^ may render the butter of fcarceiy 

 any value, which, but for this circumflance, would have 

 been of the finell quality. The butter when made, muff 



be 



