104 On making Butter in Brittany. 



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3 ]. Tirat all the milk should be put into the churn 

 together, and churned without extracting any parts of it. 



4th. That the churning should be continual and always 

 uniform, avoiding to strike the bottom of the churn. 



5th. That churning, without interruption, communi- 

 cates to the milk a slight degree of heat, which is neces- 

 sary, and which in winter may be accelerated, by adding 

 some warm water from the moment one begins to churn, 

 and without stoppiiig the churning motion. 



6th. As soon as we perceive the little globules of 

 butter forming, we must then think only to cool, with 

 spring water, if in summer, for in winter it is not neces- 

 sary. 



7th. If, when we wish to cluirn, we have some sweet 

 milk not yet sonr, but which it is wished to churn, it must 

 be put into the churn with the curdled milk twelve or fif- 

 teen hours, more or less according to the relative quan- 

 tity, before beginning to churn, in order that the part of 

 sweet milk which has added be entirely curdled. 



8th. This mode is, no doubt, much longer than when 

 the cream alone is churned ; for one must churn during 

 about two hours in the most favourable season, and it is 

 common in winter to take four hours churning to have 

 your butter made. 



Preparation of Butter, 



When butter is made, if the weather be hot, it is well 

 after having gathered it in the churn, to let it cool about 

 'avo hours ; but when it is very hot weather, as that time 

 is not sufficient to cool it, it is well to put it in a very cool 

 place during some hours, till it is very firm, in order to 

 extract the buttermilk out of it. 



It is by kneading and turning repeatedly with a wooden 

 box spoon, in a beech dish made of one piece, that the 



