511 
H U S B i 
fore done if allowed to remain pure: but its quality is 
at the fame time greatly debated. This is a foil that every 
perfon attentive to a dairy muft have remarked ; but no 
experiment has been made that could afeertain either the 
precife amount of the incr'eafed quantity of cream that 
might thus be obtained, or of the ratio in the decreafe of 
its quality ; but it afeertains the eitefts, at lead, of mix¬ 
ing water with the milk in a dairy; and the knowledg'e 
of this faft will enable attentive perfons to follow that 
practice which' they think will beft promote their intereft. 
Fourthly. That milk which is put into a pail, bucket, 
or other proper veJfel, and carried in it to any diftance fo 
as to be much agitated, and in part cooled before it be 
put into the milk-pans to fettle for cream, never throws 
up fo much nor fo rich cream as if the fame milk had 
been put into the milk-pans directly after it was milked. 
In this cafe it is believed, that the lofs of cream will be 
nearly in proportion to the time that has elapled, and the 
agitation it has fuftained, after being drawn from the cow j 
but the author is not yet in poffeffion of any experiments 
that fufficiently afeertain how much is to be aferibed to 
the time and the agitation taken feparately. 
From the whole of thefe faefs and <pircumftance|, the 
following corollaries are d’ecluciblei ill, That it is of im¬ 
portance that the cows Ihould be always milked as. near 
the dairy as poffible, to prevent the neceflity of carrying 
and cooling the milk before it be put into the diflies; and, 
as cows are much hurt by far driving, it mull be a great 
advantage in a dairy-farm to have the principal grafs- 
lields as near the dairy, or homeltead, as poffible. adly, 
That the practice.of putting the milk of all the cows of a 
large dairy into one veffel, as it is milked, there to re¬ 
main till the whole milking be finilhed before any part of 
it is put into the milk-pans, feems to be highly injudi¬ 
cious, not only on account of the lofs that is fuftained by 
agitation and cooling, but alio, more efpecially, becaule 
at prevents the owner of the dairy from diftinguifhing the 
good from the bad cow’s milk, lb as to feparate thefe from 
each other where it is neceffary. He may thus have the 
whole of his dairy-produft greatly debafed by the tnilk 
of one bad cow, for years together, without being able to 
■difeover it. 3dly. That, if it be intended to make butter 
of a very fine quality, it will be advifeable in all cafes to 
keep the milk that is firft drawn feparate from that which 
comes laft; as it is obvious that, if this be not done, the 
quality of the butter will be greatly debafed, without 
much augmenting its quantity. It is alfo obvious, that 
the quality of the butter will be improved in proportion 
to the fmallnefs of the proportion of the laft-drawn milk 
that is retained; fo that thole who wilh to be fingularly 
nice in this refpefl, will do well to retain only a very 
final! proportion of the laft-drawn milk. To thofe owners 
of dairies who have profit only in view, it muft ever be a 
matter of trial and calculation, how far it is expedient for 
them to carry the improving of the quality of their but¬ 
ter, at the expence of diminilhing its quantity. In dif-' 
ferent fituations, prudence will point out different kinds 
of practice as molt eligible ; and all perfons muft be left, 
after making accurate trials, to determine for themfelves. 
It is likewile a confideration of no fmall importance, to de¬ 
termine in what way the inferior milk that is thus to be fet 
apart, where fine butter is wanted, can be employed with 
the greateft profit. 4-thly, That, if the quality of the butter 
be the chief object attended to, it will be neceffary not only 
to feparate the firft from the laft drawn milk, but alfo to 
take nothing but the cream that is firft feparated from the 
beft milk, as it is this firft-rifing cream alone that is of the 
prime quality. The remainder of the milk, which will 
be ftill fweet, may be either employed for the purpofe of 
making fweet-milk cheefes, or it may be allowed to ftand 
to throw up cream for making butter of an inferior qua¬ 
lity, as circumftances may direft. 5thly. That, from the 
above fails, we are enabled to perceive that butter of the 
very beft poffible quality can only be obtained from a 
dairy of confiderable extent, when judicioufly managed ; 
1 N D It Y. 
for, when only a very fmall portion of each cow’s milk 
can be let apart for throwing up cream, and when only a 
very fmall proportion of that cream can be referved as of 
the prime quality, it follows tiiat, unlefs the quantity of 
milk were upon the. whole very confiderable, the quantity 
of prime cream produced would be fo Hna.ll as to be l’carce- 
ly worth the while for manufacturing feparately. 6thly, 
That from thefe premiles we are all'o led to draw another 
conelufion, extremely different from the opinion that is 
commonly entertained on this fubject, viz. That it feems 
probable that the very beft butter could only be with osco- 
nomy made in thofe dairies where the manufacture of cheel® 
is the principal objeft. The reafons are obvious: If only 
a fmall portion of the milk Ihould be fet apart for butter, 
all the reft may be made into cheefe while it is yet warm 
from the cow and perfebliy fweet; and, if only that por¬ 
tion of cream which rifes during the firft three or four 
hours after milking is to be referved for butter, the rich 
milk' which is left after that cream is feparated, being ftill 
perfectly fweet, may be converted into cheefe with as 
great advantage nearly as the newly-milked milk itfelf. 
But as it is not probable that many perfons could be 
found, who would be willing to purchafe the very finell 
butter made in the manner above pointed out, at the price 
that would be fufHcient to indemnify the farmer for his 
trouble i-n making it, thefe.hints are thrown out merely 
to fatisfy the curious in what way butter poffeffing this 
fuperior degree of excellence may be obtained, if they 
choofe to be at the expence; but, for an ordinary market, 
the writer is fatisned, from experience and attentive ob- 
fervation, that if in general about the firft-drawn half of 
the milk be feparated at each milking, and the remainder 
only be fet up for producing cream, and if that milk be 
allowed to ftand to throw up the whole of its cream even 
till it begins lenlibly to tafte fourilh, and if that cream be 
afterwards carefully managed, the butter thus obtained 
will be of a quality greatly l'uperior to what can ufually 
be obtained at market, and its quantity not confiderably 
lefs than if the whole of the milk, had been treated alike. 
This, therefore, is'the praftice that is thought mod likely 
to fuit the frugal farmer, as his butter, though of a fupe¬ 
rior quality, could be afforded at a price that would al¬ 
ways inline it a rapid fal.e. 
It has been oblerved, that thofe who have had little ex¬ 
perience in the dairy, believe that no butter can be of 
the finell quality, except that which has been made from 
cream that has not been kept above one day ; but this is 
a very great miftake. So far indeed is this opinion from 
being well-founded, that it is in very few cafes that even 
tolerably good butter can be obtained from cream that is. 
not more than one day old. The reparation of butter 
from cream only takes place after the cream has attained 
a certain degree of acidity. If it be agitated before that 
acidity has begun to take place, no butter can be obtain¬ 
ed, and the agitation muft be continued till the time that 
that fournefs is produced ; after which the butter begins 
to form. In fummer, while the climate is warm, the beat¬ 
ing may be without very much difficulty continued until 
the acidity be produced, lb that butter may be got; but 
in this cale the procefs is long and tedious, and the but¬ 
ter is for'the moll part of a foft confidence, and tough 
and gluey to the touch. If this procefs be attempted dur¬ 
ing the cold weather in winter, butter can Icarcely be in 
any way obtained, unlefs by the application of heat, which 
fometimes affiils in producing an inferior kind of butter, 
that is white, hard, and brittle, with very little tafte, and 
almolt unfit for any culinary purpole. The judicious 
farmer fitould net therefore attempt to imitate this prac¬ 
tice, but allow his cream to remain in the veffel appropri¬ 
ated for keeping it, until it has acquired that proper de¬ 
gree of acidity that fits it for being made into butter with 
great eafe, and by a moderate degree of agitation; by 
which procefs only very fine butter can be prepared. The 
length of time cream may be kept before it attains the pre, 
cife degree of acidity that is neceffary toiorm the very beft 
butter, 
