In many parts of _England_, it is common to set Milk in Brass Pans, and that gives an ill Taste to the Milk; and again, there is a custom of setting the Cream in Brass-Kettles over the Fire, and as it warms to stroak the Butter as it rises to the edge of the Kettle: this way is very bad for Butter, for the warm Brass assuredly will spoil the Taste of the Cream, and it is often smoak'd. The surest way is to set the Milk in glaz'd Earthen Pans or in Leaden Pans, but the Earthen Pans are preferable. It should be particularly observ'd, that the Dairy be kept cool, for that in hot Weather contributes greatly to the Advantage of the Butter: I have known some that have had Streams of Water running thro' them, and at the same Places, instead of Glass Windows, there have been no Lights at all to them but thro' Wyer, and Shutters to them, to open or close as the Sun chang'd its Course. The thatching of the Dairy is much cooler also than Tyling; and whatever will contribute to keep off the Sun, should be practis'd. There are yet in some Places in _England_ some Farmers that do not know the use of the Churn; however, it is certain, that there is no better way of making Butter than by that means, or something equivalent to it; that is, by beating the Cream, so that the Oily, or Fat Parts separate from the Watery Parts, in the most constant and gentle way that is possible, for to use this beating of the Cream too violently, will make the Butter like Grease; whereas a gentle beating of the Cream will render it more firm or stiff: and besides, when the Cream is beat with too much hurry, the Butter will ferment, and presently change to be of a bad Taste; but if it be gently beat or churn'd, it will be firm, and will be fit for keeping. Again, it must be observ'd, that as the beating or churning of Cream, to bring it to Butter, is only to separate the oily from the watery Parts of the Cream, so when once you begin to churn, or beat the Cream, you must continue to churn or beat it in the most constant manner you can, till the Butter is made: for if you had perhaps beat the Cream within three or four Minutes of its becoming Butter, if you leave off the Work but a Minute, the oily and watery Parts will return to one another, and will require as much Labour as before to separate them: it is like Oil and Vinegar that have been mix'd by Labour, and then let alone for a Minute or two, they will divide and separate from one another, as much as if they had never been mix'd; but the beating of it too violently, will make the Butter oily, as observ'd before. As for the Figure of our common Churn, I shall not give a draught of it, because such as are unacquainted with it may understand it much better by seeing a Model of it, which may be had at any Toy-Shop in _London_; nay, the very beating of Cream with a Spoon, in a small Bowl, will bring it to Butter; but it must be beat regularly.