/ 



Salti?!^ — Cheese, 277 



"b 



The process being complete, and the but- 

 ter MADE, strain off the butter- milk and put 

 the butter into cold water, dividing it after- 

 wards into small lumps, upon a sloping 

 board. Beat it well with wooden pats, not 

 sweaty hands, until entirely free from the 

 milk, and quite firm, cold water being at 

 hand to throw over the board occasionally, 

 and to wash the pats. Salt with fine-beaten 

 salt as much as sufficient. The butter 

 being made up according to the custom of 

 the place, let the lumps be spread sepa- 

 rately on a cloth that they may not adhere. 



" To put butter down for keeping, let 

 the salt be perfectly fine ; a layer of salt at 

 the bottom of the firkin or jar ; beat the but- 

 ter down with a hard wooden rammer, not 

 hotJlstSy and cover the top with salt. The 

 best colouring for butter, is good keep for 

 the cows/' New Farmer's Calendar ; which 

 see for the subject more at large, for the 

 root and winter crops, &c. The process of 

 CHEESE-MAKING is generally well under- 

 stood in the regular cheese-making districts, 

 which supply the rest of the country with 



