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KENNEBEC COUNTY SOCIETY. 



pan, ■when it should be immediately removed. I have my cream 

 churned twice per week, always before it becomes sour, for I don't 

 know the art of making sweet butter from sour cream. Every day 

 when I skim the milk, I sprinkle a little fine salt in the cream and 

 stir it briskly for a minute or two ; this helps to keep it sweet, and 

 I think the butter comes quicker when the cream is thus treated. 



I never wash my butter, but work out every particle of butter- 

 milk with wooden slices made for the purpose. I use nothing for 

 preserving or flavoring ray butter, except nice Jine butter salt." 



