THE EMIGRANT'S HAND-BOOK. Ill 



the cream from the milk ; put it in stone jars, well pre- 

 pared, before churning. 



4. The mode of churning in summer. Rinse the churn 

 with cold water ; then turn in the cream, and add to each 

 jar of cream put in the churn full one-fourth of the same 

 quantity of cold water. The churn used is a patent one, 

 moved by hand with a crank, having paddles attached, 

 and so constructed as to warm the milk, if too cold, with 

 hot water, without mixing them together. The milk and 

 cream receive the same treatment in winter as in summer ; 

 and in churning, use hot instead of cold water, if neces- 

 sary. 



5. The method of freeing the butter from the milk, is 

 to wash the butter with cold water till it shows no color of 

 the milk, by the use of a ladle. 



6. Salting of the butter. Use the best kind of Liver- 

 pool sack salt ; the quantity varies according to the state 

 in which the butter is taken from the churn ; if soft, more, 

 if hard, less, always taking the taste for the surest guide. 

 Add no saltpetre, nor other substances. 



7. The best time for churning is the morning, in hot 

 weather, and to keep the butter cool till put down. 



8. The best mode of preserving butter in and through 

 the summer and winter, is as follows : The vessel is a 

 stone jar, clean and sweet. The mode of putting it down 

 is to put in a churning of butter, and put on strong brine ; 

 let it remain on until the next churning is ready to put 

 down, and so on till the jar is filled ; then cover it over 

 with fine salt, the same to remain on till used. 



JACOB T. LANSING. 

 Watervliet, Jan., 1842. 



