0)1 making Butter in Brittany, 105 



women about Rennes extract the buttermilk ; leaving it 

 now and then to rest and grow hard, and then beginning 

 again till it does not yield any buttermilk : it is only in 

 the last extremity, and in the hot days of summer, that 

 they knead it in cool water in order to extract the butter- 

 milk out of it : they put nothing in it, but some salt for 

 preserving and relishiiig it. 



They never touch the butter but with the wooden box 

 spoon, which must be impregnated, and also the dish, 

 with some light brine, to prevent the butter from adhering. 



All the utensils employed for milk must be carefully 

 washed with boiling water every time they have been 

 made use of, then washed again with cold water, and 

 exposed to the sun, to prevent them getting a musty smell. 

 It is necessary to remove from the dairy all disagree- 

 able or strong smells, and to observe the most scrupulous 

 cleanliness in it, but without humidity, which would give 

 a mouldy taste to milk. 



The churn is made of chesnut wood ; it is scalded 

 every time it is emptied to churn again ; it is rubbed 

 with a bunch of holly-oak, that scratches and cleans it 

 well, and then washed again with cold water. 



The pots and churn must keep no smell of the sour 

 milk, ar»d none of the utensils employed should be or 

 have been put to any other uses, for fear of spoiling the 

 whole. 



Buttermilk. 



In order to keep this buttermilk many days, one musi 

 extract its whey, that is sour ; die means are as follow : 



In the lower extremity of the churn level to the bottom, 

 an opening must be made, that is, shut by a peg of about 

 three or eight lines in diameter : after the butter is taken 

 out of the churn, it is left to settle some time, to let 



