2 4 o MINUTES .MAY 



109. A cow fhould be milked at regular and 



BUTTER. ftated hours j and, if poffible, always by the 



fame perfon : for cows, in general, will not 

 give down their milk fo willingly to a flranger 

 as to one with whom they are intimate. The 

 confequence is, the richeft and beft part of 

 the milk is left behind in the udder, and the 

 cow which is not clean-milked becomes dry 

 prematurely. 



2.. Setting the milk. Much depends on the 

 cleannefs of the vefTel, the degree of heat 

 of the milk when fet, and its depth in the 

 veflel. 



In rummer it is difficult to fet milk to cool : 

 in winter no time fliould be loft in getting 

 it as foon as poffible into the pan or milk-lead. 

 Should it be let too hot in fummer, " the cream 

 does not rife fo fmooth and rich, nor in fo 

 large a quantity, as when it has been fet of a 

 due degree of warmth : it is apt to come up 

 frothy ; and does not, in this cafe, prove well 

 in the churn." 



Judicious dairy-women, therefore, in fum- 

 mer, pour their new milk firft into a large ear- 

 then jar or other veflel, there letting it remain' 

 half an hour ; or until it be nearly cool, and the 

 froth be funk ; and then put it into the lead or 



pan 



