178*. NORFOLK. 



pan, in which cold water has, until that time a 109. 



Hood. BUTTER. 



If it be fct too cool in winter, the cream will 

 not rife fo thick as when fet immediately from 

 the teat, or has had a little hot water put into 

 the milk; viz. about a pint of water to a gal- 

 lon of milk, or as much as will make it new- 

 milk warm : that is, ninety to ninety-five de- 

 grees. 



The depth of th$ milk ftiould not exceed 

 two inches : from one to two is a proper depth. 

 If the milk be fet too thick, the cream does not 

 rife fo freely ', nor, confequently, in fo large a 

 quantity in a givpn time. If fet too fhallow^ 

 it is difficult to feparate the cream from it. 



3. Preferring the cream The great art here 

 lies in keeping the creafn free from ranknefs^ 

 to a proper age. 



Frefti cream affords a well-flavoured butter ; 

 but yields a lefs quantity than ftale cream ; it 

 being a received opinion among dairy-women, 

 that age, and a flight degree of acefcency in 

 the cream, increafes the quantity, without in- 

 juring, fenfibly, the quality of the butter; but 

 that the fmalleft degree of rancidity in the crearrt 

 fpoils the flavour of the butter.' 



In winter, cream may be easily kept free from 

 any degree of acidity ; but, in fummer, it re- 

 II. R: quires 



241 



