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Mode of making Butter in Brittany. By F, Da Costa. 



Nantz, 3\st December, 3819, 



Sir, 



The recollection of your attention in showing me 

 your cow establishment at Germantovvn, has suggested 

 the idea of forwarding to you the process they have in 

 Upper Brittany of making butter, which is a little different 

 from the American mode. Should it be of any service 

 to you, I shall feel much gratified. 



Francis da Costa. 

 Reuben Haines, Esq. 



MODE OF MAKING BUTTER, 



As it is practised in the neighbourhood of Rennes in Brittany, 

 where the best Butter in France is made. 



Milk is composed of three parts, essentially different 

 from each other ; they are as follow : 



1st. The aqueous part, called whey. 



2d. The cheese part, which is substantial. 



3d. The butter part, called cream, of an oily nature, 

 and which comes up naturally to the surface of the milk 

 even before its decomposition. 



It is this cream that is turned out into butter by churn- 

 ing. 



In order to make good butter, the decomposition of 

 milk must have begun ; I mean its three parts must be 

 exactly separated, as it happens when it begins to turn 

 sour. Milk must necessarily be sour before beginning 



