Goats' 'Butter. 219 



securely corked, and shaken backwards and forwards in 

 a slanting position from right to left (this movement 

 being less fatiguing than any other) for twenty minutes, 

 by which time the butter is churned. It is then, 

 after the sour milk has been strained off, turned into a 

 cloth, the ends of which are gathered together as in tying 

 up a pudding, and put into cold spring water running 

 water for preference where it is constantly pressed with 

 the hands until all the butter-milk is extracted. This is 

 important, for if any be left in, the butter will soon 

 become rancid. 



The butter is now turned on to a board, or, 

 better, a marble slab, where it is spread out an inch thick, 

 sprinkled with salt, and worked about well for a minute 

 or two. Finally, a print or box mould, after being dipped 

 in cold water, is used to make the butter up into little 

 pats of about 2 oz. each. If a box mould is used, the 

 butter is slightly spread over the print-piece first, 

 then drawn down over the side and spread round, the 

 middle part being filled last. The mould is after- 

 wards placed on a dish, the print pressed firmly, the 

 box gradually drawn up, ard the print quickly removed. 

 The pats are thus evenly formed, though a little practice 

 is necessary to acquire the knack of making them without 

 holes. 



In summer the milk should stand only twelve instead 

 of twenty-four hours before and after scalding. The effect 

 of this latter process is to separate the whole of the 

 cream from the milk, and greatly to facilitate its con- 

 version into butter. Indeed, without this treatment the 

 milk does not keep nearly so well, and the cream takes 

 double the time to rise. 



Besides being made from scalded cream in the way I 

 have shown, butter may be manufactured from goats' 

 milk in a whole state. This has been done at various times 



