52&amp;lt;J Cultivation of Grafs. Land. Dairying. Making of Butter* 



ought to pottefs, than fuch as are kept conftantly (hut up, or in which the air is- 

 only allowed to enter, or efcape occafionally by means of a fmall aperture.&quot;* 

 It is probably on this account that the upright churn is ftill preferred in fomer 

 dairies. 



In this procefs much greater nicety is required than moft perfons feem to be 

 aware of. It has been obferved, &quot; that a few hafty irregular ftrokes may render the 

 whole of the butter of fcarcely any value, that which but for this circumftance 

 would have been of the fineft quality. The owner of an extenfive dairy lhould &amp;gt; 

 therefore, be extremely attentive to this circumftance, and be at great pains to pro. 

 cure a proper perfon for managing this branch of the bufinefs. ^ 



Making of Butter. When, by the procefs of churning, or keeping the cream 

 conftantly in a ftatc of motion, the butyraceous particles are feparated from the 

 milk, and united to each other, the mafs is taken out of the churn and put into 

 a large wooden bowl, or other convenient vefTel, with fome cold fpring water 

 which is perfectly pure, after which the dairy-maid kneads it well with her hands, 

 or what is better, a wooden fpoon with a fhort handle, afterwards breaking it into 

 as minute divifions as poffible, and by rolling and prcfling it againft the bottom 

 and (ides of the vefiel, expreffes and forces out any milk that it may contain. Upon, 

 this being well performed the goodnefs of the butter in a great meafure depends. 

 When it has been thus worked the milky water is poured off, and an additional 

 quantity of pure clean water put in, and the operations of kneading, breaking, 

 and prelling, are again renewed, and continued till the water at laft appears fcarce- 

 ly tinged with the milk, which is the only proper criterion by which to determine 

 when the butter has fufficiently worked. 



It has been obferved by the above writer &quot; that a confiderable degree of ftrength 

 as well as of dexterity is required in this manipulation. The thing wanted is to 

 force out the milk entirely,with as little tawing of the butter as poffible, for if the 

 milk be not entirely taken away the butter will infallibly fpoii in a fhort time, 

 and if it be much worked the butter will become tough and gluey, which greatly 

 debafes its quality 4&quot; 



* Modern Agriculture, vol. III. f Anderfon, in Bath Papers. 



i In Holland the method of making butter, according to the account of Mr. Carew, as ftated in the 



Agricultural Report of Middlefex, is this : After milking the cows, the milk is not put into pans 



till it is quite cold. It is thn ftirred two or three times a day with a wooden fpoon, to prevent the 



cream from feparating from the milk; and if it can be ftirred till the fpoon will almoft (land in it, it 



