DAIRYING, 
a be acta of fixteen to one; in other cows, however, 
in particu circumftances, the difpropor tion was not 
aie fo great, bab in no cafe did he find it fall fhort of the 
pe of eight to one. Probably, upon an average of a great 
any hee it might be found to run as ten or twelve to one, 
And: that in the next place, the difference in the quality of 
the » however, obtained from thef2 two cups, was 
anc rete than the difference in the a antity. 
the fir c the cream was a thin tough film, thinner, 
and oe whiter, than the paper on which he writes; 
ick pat Meno con- 
a glow colour, that 
other kind of cream is ever found to poflefs. And d latly, 
that a panies in the quality of the miik, that remained 
after t m was feparated, was, perhaps, {till greater than 
tee | in relpeet of the snap or the quality of the cream, 
The milk in the firf was a thin blueifh io ae 
as if a very large proporion of water has bee xed 
with ordinary milk; that in the laft cup was ae a de 
confiftence and yellow colour, more alee cream than 
milk, both in tafte and appearance. From this dal eda 
ae Fa eas it appears, he fays, fee the perfon who, by bad 
milking of his cows, lofes but half a pint of his milk, lofes 
in fa about as much cream as wee “i afforded by fi fix or 
3 and Sy befidee, that part 
om 
=] 
a°8 
w ron is he e@ of the dairy-man. 
Many other ufeful corollaries ne he fays, be drawn from 
it, fome of which se occur in the fequel. 
e fays, that if milk be put up ina 
te 
portion 3 
terval of time is greater in quantity, and richer in ae 
that which rifes ia a third equal {pace of time; and tha 
the third than the fourth, and fo on: the cream ree rifes fe: 
experiments not having 
atch accuracy as in ae for- 
-mer, he has 1 on able to eens the difference in the 
proportion aa takes place in equal portions of time; but 
they have been fo often repeated as not to leave any room 
to doubt the fa€t; and it will be allowed to be a fact of 
no fmall importance in the managem It is 
not certain, however, but that a greater quantity of cream may 
upon the whole be obtained from the milk, by taking it away at 
different times ; but the procefs is fo troublefome, as not to 
as yet, he ras aly certal 
In the third place, it is aiied that thick milk always 
er proportion of the cream it aCtually con- 
i is thinner; but 
is of a richer quality ; and if water be added to that thick 
miik, it will afford a confiderable greater quantity of cream 
than it would have done if ie to remain pure; but its 
tio in are decr 
at leaft, of mixing water a milk in a anys and the 
knowledge of this fa& will eae pore perfons to follow 
that ee which they think will ca promote their own 
iater 
In the fourth place, that milk which is put into a pail, 
bucket, or other proper veffel, and carried in it to any dif. 
nee, fo as ta. be much agitated, and in part cooled, before 
it be put into the mulk-pans to fettle for cream, never throws 
up fo much nor fo rich cream, as if the fame ee had been 
put into the milk-pans direétly after it was m In this 
cafe, it is believed, ia sla that the lofs of cream will be 
nearly in proportion to the time that has elapfed, and the 
agitation it has fu tained, after being drawn from the cow 
at he is not yet in poffeffion of any experiments that fu ffi- 
cently afcertain how much is to be afcribed to the time and. 
the agitation taken feparately. From the who the 
fatts and circumitances, the ingenious ee chinks the fol» 
e clearly scible. 1. ‘Tha 
e always milked as 
> 
“BD 
ws are much hurt by. 
rich milk. ‘The ae who fold that cow had: had her fe-- 
veral years, along with a goo ee, without hav. 
ing fo much as ha y- fufpicion of this peculiarity. It 
s only difcovered when fhe came into the effion of & 
a 
perfon who had but on A better praétice, therefore, 
would be, to have the milk drawn.from eae cow eimionla 
put into the creaming- pans as foon as it is > Without. 
other. Thus would ie careful day 
n.all occafions. 
as well as its 
his cows it was av 
he ought to iene and breed from. 
tesded to make butter of a very fine quality, it.w 
vifable in all cafes to keep the ~ that is firft drawn fepa-- 
rate from that which comes laft; as it is obvious, that, if thie 
be not done, the nig of i pare will be greatly de~ 
i It is alfo 
fingularly nice in this re pe et do well to retain only a 
very {mall proportion of the laft-drawn milk. 
e writer here further remarks, that to thofe owners of- 
dairies who have profit only in view, it mutt ever be a matter: 
of trial and calculation, how far it is expedient for them to. 
tthe exes 
prudence will point out different kinds of practice a 
eligible ; and all perfons mutt be left, after making. accurate: 
trials, to determine for themfelves. It is likew ife a confi- 
ion of no {mall 1 
mS 
a 
