CHEESE MAKIKG. 



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drawn with extreme care to preserve perfect purity all 

 through the feeding and care of the cows, is taken at once 

 to the dairy, where it is set aside in jars for three hours. 

 The thin cream which has risen is skimmed off and 



used for making an extremely delicately- flavored butter, 

 which sells by the confectioners in Paris at a high price. 

 One hundred quarts of milk furnish only one pound of 

 butter. The milk is then heated until a skin forms on 



