DAIRYING. 
degree of ‘heat, which fometimes affifts in ashes a very 
«inferior kind of butter, that is white with 
en Shs in this refpe€ 
re dairy-farmers, even tho o have a 
hou 
neceflary, a confiderable eae in this refpe@ a aJ- 
d. If the farmer has {uch a quantity of cre may 
‘be worth his a . to churn once every day, ee is ancdae 
to prevent him from doing it. He has only to provide a 
bd ala veffel oe holding the cream for each day he means 
t fhould ftand before churning ; if three days, three veffels; 
if four days, four veffels; and foon. Thus he may churn 
every day cream of three ay old, or of four; or any other 
number of days old that he may incline. In the fame man- 
mer, if it were found that the cream of two, of three, or of 
In this manner, the operations of dairy- 
ang etl be kept perfeGtly regular and eafy. 
is not an unufual pradtice in Chefhire to churn the 
ee of the milk without feparating any part of the cream 
from it. After milking, it is cooled in quantities according 
to the heat of the weather in fummer, in feparate veflcls for 
re) 
jars. In thefe jars, which contain fain four to fix gallons 
each, it is fuffered to ftand till it is what is there termed 
wu 
has acquired a {mall degree of acidity, which commonly, in 
ream is warmed 
fet by the fire, in order to forward the aoe or clotting 
ofthe milk. If the milk fhould not have been fufficiently 
gooled in warm weather, before it was put to the former 
mugs being a 
meal, or if in the — feafon the mugs have been fet toe 
whole mafs b 
near ene fire, the ecomes curdled, making, as 
they phrafe it, * go al to whig and whey,” and to afte 
ards heave in the mug. ad further, if in fummer, or 
P 
within a day, or a little m 
kind of fermentation and heaving likewi omes on; in 
both cafes the butter will be rank and ill-tafted ; nor will 
the milk affor much butter, as when it has be ro 
winter and {pring months, the dairy peo 
in order to pleafe their cuftomers, to alter that tallowy ap- 
pearance, which is natural to butter in thefe feafons, which, 
is effeSted by means of a little a which, after bei eing 
reduced by tanta to as fine wder as poffible, is 
blended and incorporated w 
into the churn, in {uch propor on as, from experience, has 
been found padi! for giving the requifite appearance or 
colour to the pro 
After thus dcenbing the ee ay fteps which 
reger rded in er dairy, it will be 
pr © prac ee is ufually purfued in 
making that oe icle. 
Making oe Butter. 
in the saamegeee of 
a 
ak with the view of procuring the butter from it, In one, 
the oily part or cream is feparated from the milk, and in that 
a converte into butter, by means of agitation, in a proper 
veffel ; in the other, the whole of the milk is fubjecied 
to the ee roce ca The particular advantages of thefe diffe- 
rent SS of practice have not been fully ftated, nor have 
any comparative experiments, which we know of, been in- 
ftituted with the view of acca saing which of them has the 
fuperiority in ref{peé to the quantity and quality or flavour 
of the butter which is obtained. It is a point of manage- 
ment which, however, deferves attention, and which 1s ca- 
pable of being decided without much difficulty or expence 
The beft mode has always appeared to 
te of feparation 
zrom the milk, both in the conveniende and the goodnefs of 
the butter 
Churning. 
ie ferous fluid ; eorequentga in order to produce butter, 
it is neceffary to force out this fuid by means of continued 
cream or milk 
ve manner, is put into 
peer. as there are ear different forts employed in dif- 
ferent places and agitated for fome time, in order to effe 
the feparation of the butter. And “ from tie practice gene. 
rally 
