BUTTER. 123 



consisting of a high, narrow tub, with a stick, or 

 stirrer, passing through the lid. To the lower 

 end of this stick is fastened a flat round board, 

 not quite so wide as the diameter of the churn : 

 this is the beater ; and being moved rapidly up 

 and down, will in time make good butter. 



But the best and most expeditious churn is, 

 perhaps, in the form of a barrel, supported on 

 a frame, and whirled round and round by a 

 winch. The time required for the continuance 

 of this motion, before the butter comes, as they 

 say, varies much, according to the nature of the 

 milk, and the management of it, from one hour, 

 to half a day. When sufficiently formed, the 

 butter is taken out, and pressed with great 

 care, to rid it of the remaining fluid, called 

 butter-milk 9 which would soon turn it sour 

 Such as is intended for present use, or sale, is 

 called fresh butter. It is put up in different 



