[ 34 * ] 
milk was not flieer or thin ; fo here is a method to 
make good butter from ill-tafted milk. 
55. The froth of the milk was fo great, by reafon 
of a too brifk ventilation, as to make it froth over 
the veffel, which was thirty inches deep ; if it had 
not been kept down, by conftantly lading and break- 
ing the very large bubbles of froth. But when the 
ventilation is more gentle, the froth has rifen but three 
inches from hx quarts of milk, which was nine inches 
deep. The cabbage milk was but fix inches deep. 
I repeated the like operation the fame day, witlihhe 
evening 'milk of the fame cow ; but giving it only a 
heat, that I could bear my fingers in, for a little 
time ; with this degree of heat, after forty-five mi- 
nutes ventilation, the milk (though much better 
tafted), yet was not fo completely cured as the 
former milk. Hence we fee how necefiary heat is,, 
to volatilize the rancid oil (which gives the ill tafie)' 
to> fuch a' degree as to caufe it to fly oft by ventila- 
tion. 
5-6. It was oBferved, that what was milked’ from* 
this cow a week after fhe had done eating the cab- 
bage, had an ill tafte. 
57. I have not as yet had an opportunity to try to> 
cure, in the fame manner, the ill tafte of milk, which, 
is oGcafioned by cows feeding on autumnal leaves,. or 
turnips, they having probably eaten this autumn 
the fewer leaves, on account of the plenty of grafs, , 
OGcafioned by much rain j which has hitherto pre- 
vented turnips from being rancid, which are obferved 
to.be moft fo when they fhoot out in the fpring. As 
opportunities offer I purpofe to make trials, which- 
! conclude others will alfo do, which will probably. 
! 
