DAIR 
concludes, that this is the practice which he thinks moft 
likely to fuit the frugal farmer, as his butter, pra ie bed a 
fuperior quality, could be afforded at a price 
n the extenfive and “Taccelse 
en found ben 
m the cow, in the view of making 
ly. 
th regard to the degree of heat which is neceflary for 
the due feparation of the cream, few trials have yet been 
made 3 but from what has been done, it is believed by Dr. 
Anderfon, that when the heat is from 50 to 55 degrees on 
Fahrenheit’ 8 thermometer, the feparation of the cream from 
es 
proceeds with the greateft regularity, and in oft favour- 
able manner. It is, therefore, thought that this will be 
found to be the temperature that ought to be aimed at t 
it is not pretended to decide with precifion ; a confiderable 
efpect, » pe be allow- 
s 6o degrees, the operations 
become difficult and dangerous; and when it falls below 
the goth degree, they can fcarcely be carried forward with 
any degree of economy or propriety. Tull farther experi- 
ments, therefore, afcertain the exa& point, it may, he thinks, 
be taken as a fafe rule that the heat fhould be kept up, if 
to afcertain this, a thermometer, gradu 
fcale, fhould be hung up perpetually " the m: 
give notice to the owner of any oan a in the . tempera- 
affe@t hie in 
ined i in per fatisfaCtory man- 
me that the milk fhould remain 
ord the cream in the largeft 
Some fuppofe that this 
and the degree of heat that is prefent at the period. 
moderately warm temperature of the air, if very fine butter 
be intended, it fhould not be allowed, the Doctor fays, to 
(the 
or four hours. n the general management of dairie 
milk is, he fays, never fkimmed more than once; but in the 
cX, as well as it i 
practice to {kim it three or four times, or till no more cream 
rife. In the bufinefs of feparating the cream from the milk 
there are two methods purfued: that mott generally prac- 
tifed is to {kim it off ails a fkimming-difh, made either of 
tin or of wood. The other is adopted only where leads or 
cifterns are common, and where the milk is vfed for making 
{kim milk or two-meal cheefes; and, of courfe, before it 
coagulate, or acquire any cegree of acidity. Towards si 
centre of the ciltera there is a hole or pipes which, 
ut in, is fhut with a wooden ftopper that sie 
feveral inches above the furface of the milk. When 
milk is wanted for any of the purpofes Hse eee asi ve 
veflel is placed under the pipe, and the ftopper drawn up fo 
far as to allow the milk to run off, but fo gently, as an the 
i} 
a 
> 
o 
furface of the cream ma e he milk being 
thus gradually drained off, the cream own, ‘ill it at 
refts o ey o 3 spate e ea containing the milk 
being remo er placed fo 
ee the creat, - ‘hopper is uly drawn out, and the 
YING. 
cream drops into the veffel.’? The firft of thefe methods, 
a Doétor fays, “* requires a dexterity of rar pen that 
a be acquired by praétice alone; but it is of great im- 
ponies to the fuccefs of the dairy that it be well done ; 
for, if any part of the cream be left, the quantity of butter 
will be diminifhed, and if any part of the milk be taken, its 
quality will be debafed.”” 
After the cream has been * thus feparated from the 
milk, it ought to be immediately put into a veffel by itfelf, 
to be kept til a proper quantity be colleéted for being made 
can e better adapted for that 
ooden 
o vefle 
e barrel, in fize pro- 
rawing off from time to time any thin ferous part of the 
milk a may chance to be Seals eae for fhould this be 
allowed to remain, it aéts upon the am ina powerful 
manner, acd greatly diminifhes the aa of the quality 
of the butter. The infide of the opening of the barrel 
fhould be covered with a bit of clofe fine wire, or filver 
eep back the cream tle the fcum 
is allowed to pafs ; 
clined a little forward i in the top, to allow the whole to run 
off in a perfe 
In refpeé to ie is th of time it may be kept in thefe 
veffels with advantage before it is churned, it is very different 
in ne ee cafes; but about Epping, in Effex, according to 
dey, as ftated in the Annals of Agriculture, which 
ie been oe in high repute for the fupcrior qua.ity of its 
utter, ‘¢ the cream is feldom kept above three or, at fur- 
theft, four days,” but always till there is a certain degree of 
acidity in it, either natural or artificial, as without that they 
cannot infure a good churning of butter; fome keep a ees 
old cream for this ufe, others ule a little Seren and 
large Gaen 
a fuperior quality, when the butter was 
to market, to churn the cream the fecond or third day ; but 
who had had a long and extenfive experience, ac- 
her condué in this refpe&, by obferving that- 
utter made from frefh cream was much better and plea- 
fanter to the tafte, but a it pies not take in the Tait - 
well, or keep fo long, as that rom cream that 
been longer i It has been eee ed by Dr. pene ce 
that thofe “‘ who have had little experience in the dairy, 
believe that no butter can be a the fin ] quality, except 
that which has been made 
kept above one day; but en 
far indeed is this opinion fir 
nued till the time that the fournefs is produced; after w 
mmer, while the climature 
without aes much difficulty, 
the at ie is, for the 
tough and gluey to the ye 
during the cold weather in wis 
any way sien, wale by _ os of baat Sea 
egres 
