( 2i2 ) 



now is, to guefs by the touch when the milk 

 is cool enough to caft the cream, fo as not to 

 froth at top, hang ropy or cling together like 

 the fcum of boiled milks but, when creamed, 

 part freely, as fmooth as well-boiled cuftard. 



Milk in a good dairy will keep from four to 

 fix meals old (or about three days), and conti- 

 nue carting cream to advantage, if the vefiels 

 are well fcalded. If the cows have had whole- 

 fomc and fweet food, there is no fear but that 

 the butter from cream fo kept will be good. — 

 But I mufl: repeat my caution not to keep milk 

 for fuch length of time in .vefTels lined with 

 lead. 



Too much attention cannot be paid to 

 cleaning the vefTels you flrain your milk into. 

 The cream- coloured ware made by the potters 

 in StafFordfhire is by far the fweeteft and eali- 

 eft cleaned, owing principally to the fuperiori- 

 ty of their glazing j but fome for the fake of 

 cheapnefs (except many of thofe who having 

 very large dairies adopted thofe filthy troughs 

 lined with lead) make ufe for the mofl part of 

 earthen pans, which being glazed by a coarfe 

 compofuion of fand, lead, wood-afhes, and a 



little 



