2. If milk lie put into a dish, and allowed to stand 

 till it throws up cream, the portion of cream rising 

 first to the surface is richer in quality and greater in 

 quantity than that which rises in a second equal por- 

 tion of time, and so on — the cream progressively 

 declining in quality, and decreasing in quantity, so 

 long as any rises to the surface. 



3. Thick milk always throws up a much smaller 

 proportion of the cream which it contains than milk 

 that is thinner, but tlie cream is of a richer quality ; 

 and if water be added to that thick milk, it will afford 

 a consideraldy greater quantity of cream, and conse- 

 quently more butter, than it would have done if al- 

 lowed to remain pure ; but its quaUty at the same 

 time is greatly debased. 



4. Milk which is put into a bucket or other proper 

 vessel, and carried to a considerable distance, so as to 

 be greatly agitated, and in part cooled, before it is put 

 into the milk-pans to settle for cream, never throws 

 up so much or so rich cream as if the same milk had 

 l)een put into the milk-jjans directly after it was 

 milked. 



From the above facts you will derive many good 

 rules. You will milk the cows near the dairy ; you 

 will keep every cow"s milk separate till the peculiar 

 properties of each are so well known as to admit of 

 their being classed and mixed together. 



When it is intended to make very fine butter, reject 

 the milk of those cows which yield cream of a bad 

 quality, and also keep the first milk separate from the 

 strippings, otherwise the quahty will be injured.. — 

 For the same purpose take only the cream which is 

 first separated from the Jirst drawn milk. Butter 

 immediately after being churned should be thrown 

 into fresh spring tvater, where it should remain for 

 an hour at least that it may grow Jinn, and at the 

 end of the third or fourth washing, some salt should 

 be put into the water, which will raise the colour of 

 the Butter and purge away any milk that may remain 



