[ 340 ] 
tempted to do this much fooner, and more effec- 
tually, by blowing fhowers of air up through it, I 
foon found it to be impracticable, by reafon of its 
very great degree of frothing up. The ill tafte mufl 
therefore be got out of the milk, before it is fet for 
cream j which, I have been told, has been praCtifed, 
and that with fome benefit, by giving the milk a 
fcalding heat, without ftirring it. 
y3. May 22. I ventilated fome ill-tafled new 
unheated milk of a cow, which was purpofely fed, 
with crow-garlick mixed with cut grafs. After i y 
minutes ventilation *the tafte was a little mended ; in 
half an hour’s blowing it was fomething better. At 
the hour’s end it had the fame tafte, but was fenfibly 
better than the unventilated milk. I was difappointed 
of an opportunity to repeat the experiment with 
crow-garlick milk, with a fcalding heat : it would 
then probably have been foon perfectly cured ; as it 
is reafonable to believe from the event of the follow- 
ing expertments, ‘u/2;. 
5+. Auguft 23, four quarts of ill-tafted new milk', 
from a cow, which had fed eighty-four hours on cab- 
bage leaves only, and drank during that time very 
little water, were put into a leaden veflel, eight' 
inches in diameter, and thirty inches deep. The 
leaden veffel was heated in a large boiler, and fet 
into a veffel of hot water ; thereby to give the milk 
a fcalding heat, and alfo keep it hot. In ten mi- 
nutes ventilation it was perfectly cured of its ill tafte ; 
and after ftanding twenty-four hours in a broad pan, 
there was a thick feum, which was half cream and, 
half butter, ftee from any ill tafte j the Ikimmed 
milk 
