( 8 5 ) 
then the whole thickens into a foft Coagu- 
lum, of a fweetilh Tafte 3 then it breaks 
and (hivers into many fmall Pieces, and a 
clear tranfparent watery or wheyey Part fills 
up the Spaces between the Curds, and floats 
above them, the whole is now remarkably 
fubacid 3 the watery Part encreafes, and the 
Coagulum turns lefler and ftiffer 3 now the 
Milk fmells and tafies four, and the Whey, 
with new Milk, will quickly make a fine 
Poflet. 
Milk foonefl: turns thus four, according 
to the Warmth of the Air, or Food of the 
Cows 3 for when they pafture on four, tar- 
ti£h, coarfe Grafs, or early in the Spring, 
or very late in Harveft, at Addifli or Fog, 
the Milk will four fooner, than at fweet 
Grafs in Summer, or at Hay in Winter, 
fuppofing the Air equally warm 3 and the 
more it is inclined to four, the whiter are the 
Milk, Butter and Cheefe. 
If Cows are hard run, over-driven, much 
heated, fick or feverifh, their Milk is lefs, 
and it, its Butter and Cheefe, will be of a 
lighter or deeper, bilious or yellow Colour, 
if not reddifh - y and fometimes it will coa- 
gulate in the Udder, as it now and then 
G 3 happens 
