For remarks and additional

obſervations.

which, it is to be hoped, will ſoon be obtained, and which, in futurc times, will naturally and juſtly be attributed, to that inſtitution, which has fortunately directed the public attention, to the agriculture and internal improvement of the country, in preference to every other confideration.

London, July, 1793.

N. B. It is well intitled to the attention of every farmer in the county of Middleſex, and, indeed, of every part of the kingdom, to try the method adopted in Ireland of making ſaceet butter; by which that article is rendered by

far more preferable, as well as infinitely more wholeſome.

The general practice of butter-making here, is to fet the milk for cream; which, from day to day, is collected until a proper quantity is procured, and is fit for the churn. In very warm Wweather this proceſs may not be many days in perfecting, ſo as to produce butter for home confumption; but, in cold weather, the cream, thus colleted, IS N A STATE OF PUTREFACTION before it arrives to a proper ſubſtance for churning. This ſuffi- ciently accounts why the butter made in England ſeldom

keeps well for any length of time.

In Ireland the mode is quite different, and the effects more ſalutary. There they quicken the proceſs by churn- ing THE WHBOLE OF THE MILK TOGETHER: In ſumnier, it is prepared in one or two days at moſt*; and it is worthy remark, that the Butter made in the hotteſt

weather in Ireland is as completely cured for exportation as

The Irich, in winter, ripen their milk, as they term it, by adding the Waim meal to the cold one— additional warmth contributes greatly to Paſfen the proceſs—whereas, in England, one cold ſubſtance is added to anotber; and, for want of warmth, the cream will ſometimes appear of various ſickly colours beſore it is ripe.

1 4. that