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ufed, it may be plunged a foot deep into a tub of 

 cold water, and ihould remain there during the 

 whole time of churning, which will very much 

 harden the butter. A fbrong rancid flavour will be 

 given to butter, if we churn fo near the fire as to 

 heat the wood in the winter feafon. 



After the butter is churned, it fliould be imme- 

 diately waflied in many different waters, till it is 

 perfedlly cleanfed from the milk; but here I muft 

 remark, that a warm hand will foften it, and make 

 it appear greafy, fo that it will be impoffible to ob- 

 tain the beft price for it. The cheefemongers ufe 

 two pieces of wood for their butter; and if thofe 

 w ho have a very hot hand were to have fuch, they 

 might work the butter fo as to make it more faleable. 



The Epping butter is miade up for market in 

 long rolls, weighing a pound each; in the county 

 of Somerfet they difli it in half pounds for fale; 

 but if they forget to rub fait round the infide of 

 the difli, it will be difficult to work it fo as to make 

 it appear handfomc. 



Butter will require, and endure, more working 

 in winter than in fummer; but I muft remark, that 

 I never knew any pcrfon whofe hand was warm by 

 nature make good butter. 



Thofe 



