Cultivation of Grafs Land. Dairying. Making of Butter. 5 7 



Ihmofl. cafes a fmall quantity of fait is mixed with butter which is intended 

 for immediate ufe, and when butter is faked, whether it be with a view/to keep 

 ing or for immediate fale, the fait is applied as foon as the milk has been ex fractal 

 or removed in the manner juft defcribed. Part of the butter is fpread on the bot 

 tom of another bafon orjkeel, which has been previoufly wafhed and prepared for 

 the purpofe ; and a quantity of fait being ftrewed over it, an additional layer of 

 butter is then laid on; over this another fprinkling of fait, and fo on alternately 

 till the whole be faked to the proper degree, according to the ufe for which the 

 butter is intended. When the whole is thus faked the dairy-maid again kneads, 

 breaks, and works it in fuch a manner as to make the fait mix intimately with it ; 

 and when me thinks me has fully effected this purpofe, {he pours fome fpring or 

 other cold water over the whole ; and, by again working the butter, wafhes it free 

 from the brine, and from any milky fubftance, which by the faking, and the re 

 petition of kneading, prefling, &c. may have been-expreffed. 



The different operations of butter-making being thus performed, all that remains 

 is to weigh and make it up into the form in which it is moft faleable. The ufual 

 form in which it is expofed to fale is in rolls; but it is fometimes made into cir 

 cular cakes of about three or four inches diameter, and about an inch thick, and on 

 the top of which figures are impreffed by means of a wooden ,print carved for the 

 purpofe. After the butter, in well-managed dairies, is weighed and made up for 

 market, it is ufually placed in cold water till the period for fending it to market: 

 arrives. 



The quantity of butter produced from a given quantity of milk depends on a 

 variety of particulars ; as the quality of the milk, the age and quality of the paftures 

 on which the cows are maintained, and whether the milk be allowed to ftand a 

 fufficient time to throw up the whole cream which it contains.. But on a medium 

 four gallons of milk will produce fixteen ounces of butter ; and the quantity which 



is deemed fo much the better. When it is found to be fufficiently thick, it is put into the churn, and 

 beaten for an hour. When the butter begins to form, a pint or more of cold water, according to the 

 quantity of the milk,.is poured in, to feparate the butter from the milk. When the butter is taken out 

 of the churn, it is wafhed and kneaded till the laft water is perffft y clear and free from milk. Bj 

 this method it is fuppofed that a greater quantity of butter is made from an equal quantity of milk, 

 And the butter is faid to be firmer and fweeter, and to keep longer, than that which is made in tli 

 ordinary mode which is in ufe in England. The buttermilk is alfo thought preferable. A churn is 

 there thought better adapted to the purpofe than a barrel, 



