76 PLAIN AND PLEASANT TALK 



yet it may be eaten with some pleasure if done rapidly, 

 accompanied with very good bread. 



Variety 3. FROWY OR FROWSY BUTTER. This is a second 

 degree of strength attained by the buttermilk. It has 

 become pungent, and too disagreeable for any but absent- 

 minded eaters. 



Variety 4. RANCID BUTTER. This is the putrescent stage. 

 No description will convey, to those who have not tasted it, 

 an idea of its unearthly flavor ; while those who have, will 

 hardly thank us for stirring up such awful remembrances by 

 any description. 



Variety 5. BITTER BUTTER. Bitterness is, for the most 

 part, incident to winter-butter. When one has but little 

 cream and is long in collecting enough for the churn, he 

 will be very apt to have bitter butter. 



Variety 6. MUSTY BUTTER. In summer, especially in 

 damp, unventilated cellars, cream will gather mold ; When 

 ever this appears, the pigs should be set to churn it. But 

 instead, if but just touched, it is quickly churned; or, if 

 much molded, it is slightly skimmed, as if the flavor of 

 mold, which has struck through the whole mass, could be 

 removed by taking off the colored portion ! The peculiar 

 taste arising from this affection of the milk, blessed be the 

 man who needs to be told it ! 



Variety 7. SOUR-MILK BUTTER. This is made from milk 

 which has been allowed to sour, the milk and cream being 

 churned up together. The flavor is that of greasy, sour 

 milk. 



Variety 8. VINEGAR BUTTER. There are some who 

 imagine that all milk should be soured before it is fit to 

 churn. When, in cool weather, it delays to change, they 

 expedite the matter by some acid usually vinegar. The 

 butter strongly retains the flavor thereof. 



Variety 9. CHEESY BUTTER. Cream comes quicker by 

 being heated. If sour cream be heated, it is very apt to 



