[ H4 ] 



from the milk, and put into a tub or churn ; if it be 

 put into a tub, it is beat well with the hand, and 

 thus they obtain butter; but a cleanlier way is to 

 make ufe of a churn. Some fcald it over the fire, 

 but then the frnoke is apt to afFed it; and in either 

 cafe, if the pans touch the fire, they will crack or 

 fly, and the milk and cream will be wafted. 



The Cambridgefliire fait butter is held in the 

 higheft efteem, and is made nearly after the fame 

 method as the Epping; and by wafhing and work- 

 ing the fait from it, the cheefemongers in London 

 often fell it at a high price for frefli butter. They 

 depofit it when made into wooden tubs or firkins, 

 which they expofe to the air for two or three weeks, 

 wafhing them often; but a readier way is to feafon 

 them with unflaked lime, or a large quantity of fait 

 and water well boiled will do: with this they muft 

 be fcrubbed feveral times, and afterwards thrown 

 into cold water, where they fliould remain three or 

 four days, or till they are wanted; then they fliould 

 be fcrubbed as before, and well rinfed with cold 

 water; but before they receive the butter, care muft 

 be taken to rub every part of the infide of the fir- 

 kin with fait; then if the butter be properly made, 

 and perfedly fweet, it may be gently prefled into 

 the firkin ; but it muft be well faked when it is 

 made up, and the fait Ihould be equally diftributed 



through 



