i06 On making Butter in Brittany. 



the uhey have time to separate from the curd ; then one 

 takes out the peg, and makes all the whey run out into 

 a basin, taking care to put the peg in as soon as the curd 

 comes out. This whey is given to the hogs. If all the 

 whey is not out of the churn, and the curd has a sour 

 taste, one throws some pints of cool water in the churn, 

 takes out the peg, and the water runs out, carrying with 

 it the remaining whey. This milk may remain in the 

 churn many days without any inconvenience ; it may 

 be given to hogs, to horses, and even to calves, mixed 

 with a little sweet milk. 



The butter made according to the above mentioned 

 process is of an excellent quality, and superior to the 

 best Wonderlifs butter^ in the spring, found m the Phila- 

 delphia market. I have been told when in England, 

 that in some counties, as well as in some counties m the 

 south of Ireland, the mode of churning the cream and 

 milk of one milking altogether was in general use. 



Francis Da Costa. 



[In Europe few, if any, dairy-farms possess the great advan- 

 tages we derive from our milk-houses built over springs of wa- 

 ter ; and substitutes are resorted to, for cooling the butter and 

 keeping the milk, unusual with us. I have seen the milk, in 

 large cheese dairies, churned without suffering it to rest, as we 

 do, and throw up cream. Butter, too, is made from the fresh 

 or new milk, of excellent quality. But it is questionable whe- 

 ther or not our mode be not the most economical and conve- 

 nient. There is much difference of opinion, as to washing out 

 the butter milk by cool water, in moderate quantities ; or work- 

 ing it out entirely by the ladle. Success attends both modes 

 practised by intelligent dairy women. The hand should be ap- 

 plied sparingly, if at all ; the ladle (of wood) being far prefera- 

 ble. There is, too generally, a great omission of carefulness in 

 attending to the cream collecting for churning. The vessels or 

 cream-pots, should (in warm weather) be always kept in proper 

 places surrounded by cold water; and it is indispensable that 



