MODERN FARRIER. 397 



be churned in an hour as could be done in ten or 

 twelve by the common upright churn. 



64. Washing Butter. 



When the operation is properly conducted, the 

 butter, after some time suddenly forms, and is to be 

 carefidly collected and separated from the butter- 

 milk. . But in doing this, it is not sufficient merely 

 to pour off this milk, or withdraw the butter from 

 it ; because a certain portion of the caseous and se- 

 rous parts of the milk still remain in the interstices 

 of the butter, and must be detaclied from it by 

 washing, if we would obtain it pure. In washing 

 butter, some think it sufficient to press the mass 

 gently betwixt the hands ; others press it strongly 

 and frequently, repeating the washings till the water 

 come off quite clear. The first method is preferable 

 when the butter is made daily for immediate use, 

 from new milk or cream : because the portions of 

 such adhering to it, or mixed with it, contribute to 

 produce the sweet agreeable flavour which distin- 

 guishes new cream. But when our object is to pre- 

 pare butter for keeping, we cannot repeat the 

 washings too often, since the presence of a small 

 quantity of milk in it will, in less than twelve 

 hours after churning, cause it sensibly to lose its 

 good qualities. 



The process of vv^ashing butter is usually nothing 

 more than throwing it into an earthen vessel of 

 clear cool water, working it to and fro with the 

 hands, and changing the water till it come off clear. 

 A much preferable method, however, and that 

 which Vve believe is now always practised by those 

 who best understand the business, is to use tw^o 

 broad pieces of wood instead of the hands. This is 

 to be preferred, not only on account of its appa- 

 rently greater cleanliness, but also because it is of 

 decided advantage to the quality of the butter. To 



