CHAP, xxii.j FARMING FOR LADIES. 423 



CHAPTER XXII. 



Butter — Milking — Creaming — Churning — Dairy-house — 

 Making of butter from cream — Scotch and Dutch modes 

 — Epping mode, making from whole milk — Manner of 

 curing — Anderson's rules — Clouted cream — Cream cheese, 

 and slip-coat — Product of a cow. 



There is hardly an article of family con- 

 sumption more in common use, or more de- 

 sirable to be of good quality, than Butter, 

 nor is there any that can be more easily made, 

 provided it be managed with due care and 

 attention: the main points being extreme 

 purity in all the vessels employed in its form- 

 ation, and in the place in which it is made, as 

 well as of the person who makes it up after 

 churning. 



The milk is left, according to the season, 

 for various periods without skimming, and if 

 perfectly sweet, no harm will arise, but should 

 never be so left until it gets sour ; nor should 

 cream be suffered to remain so long upon the 

 milk as to become acid, for it will then be 

 also liable to acquire a bitter taint. Al- 



