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be attended with the fame good eiFedls as that on 
the cabbage milk. 
58. But though the ill tafte of milk from feeding 
on cabbage leaves was thus effedtually cured by vo- 
latilizing with heat and. diffipating by ventilation the 
rancid oil, yet the bitter tafle of a ftrong infufion of 
chamomile flowers in fix quarts of water was not 
fenfibly abated by an hour’s ventilation of it, while 
fcalding hot. 
55). I am informed, that, in Devonfliire, they (tt 
the pans of milk on trivets, making fires under 
them, to give the milk, gently and gradually, a fcald- 
ing, but not a boiling heat, which would difturb the 
riling cream ; and then fet it on the floor in the milk- 
Houfe to cool, where in twelve hours it has a thick 
fcum, partly butter and partly cream. The flvimmed 
milk is very thin and fiicer ; and the cream in great 
plenty and delicious, except it gets a fmoaky tafte, 
which it is apt to do j and which might probably be 
prevented, by having a range of as many fioves as 
there are pans of milk to be ufed at one time ; all 
to be warmed by one fire, either at one end, or the 
middle of the flue or funnel in the brick- work, which 
conveys the fmoke and heat under the fltoves. And 
as the pans nearefl; to the fire will foonefl: have their 
due heat, on their removal to bring the farthell and 
cooled pans neared the fire j and indantly covering 
the uncovered doves with proper covers to prevent 
the heat and fmoke from coming out ; by this means 
the milk would all be foon heated, with any kind 
of fuel, and that with much lefs in quantity than in 
the common way. 
60. And 
