During the ripening the cream should be stirred thoroughly and frequently. This insures uniformity and prevents the butter fat separating from the milk constituents of the cream. It was mentioned previously that bacteria do not act upon the butter fat, but upon the other constituents. If the butter fat rises to the top of the cream, as it will if not stirred, the flavor and aroma will not be uniformly absorbed.

[…] spouting part of the briny Ocean in wantonnesse out of their oylie pipes bored by nature atop their prodigious ſhoulders, like ſo many floating Ilands concomitating us.

His starched collars and got-up shirt-fronts were achievements of character.

Neither Wales nor Scotland was in favour of getting rid of it, no doubt because both countries have done an infinitely better job than Whitehall on mainstreaming sustainable development.