APPENDIX. 313 



know the difference of taste between butter made from 

 sweet milk and butter made from sour milk, just as 

 well as you know the difference of taste between milk 

 that is sweet and milk that is sour. You cannot 

 deceive them about it. They will not give the price 

 for butter from sour milk, and it does not travel or 

 keep so well. After the milk has been skimmed 

 sweet for butter to go to London, you may let it stand 

 as much longer as you like, and skim it again and 

 again for a second quality of butter to sell in Cork. 

 Such second quality will be of a lighter colour, and will 

 not keep so well as butter from sweet milk. It is less 

 good. 



2. The best way to get out all the buttermilk is to 

 stop churning the moment the butter comes, when it is 

 still in fine grains, like small seeds, and so the butter- 

 milk is not closed up within the lumps. Draw off the 

 buttermilk through a sieve* to catch any bits of butter. 

 Pour in spring water, and give 4 or 5 turns of the 

 churn. Draw it off again, and pour in more water, and 

 give a few more turns of the churn, and so on for 6 or 

 7 times, till the water comes away quite clear and 

 bright. Take out the butter, squeeze out the water, 

 and make it up in rolls of 2 Ibs. The butter should 

 not be touched by the hand at all, but with wooden 

 trowels. 



This is the whole entire business and secret. It is 

 positively less trouble than the common old-fashioned 

 way. Some of you already partly wash your butter in 

 the churn. But you do not do it thoroughly enough, 

 or stop churning soon enough when it is still in fine 

 grains, or you let the milk stand till it is a little sour. 

 You will see you cannot lose by following these rules. 



