CHAP. XXII.] FARMING FOR LADIES. 435 



made from the whole milk. The following 

 is the usual process : — 



"Having milked the cow, the milk is not put into the 

 pans until it is quite cold ; it is then stirred two or three 

 times a-day, with a wooden spoon, to prevent the cream from 

 separating from the milk, and if it can be stirred till the 

 spoon will almost stand in it, they deem it so much the 

 better ; when it is found to be sufficiently thick it is put into 

 the churn and beat for an hour. When the butter begins to 

 form, a pint, or more, of cold water, according to the quantity 

 of milk, is poured in to separate the butter from the milk ; 

 when the butter is taken out of the churn, it is washed and 

 kneaded till the last water is perfectly clear of milk. By 

 this method a greater quantity of butter is made from an 

 equal quantity of milk ; the butter is firmer and sweeter ; it 

 will keep longer than that which is made in the ordinary 

 mode ; and the butter-milk is thought preferable.'' 



On this latter observation it should, how- 

 ever, be observed, that although some Eng- 

 lish writers have described butter-milk as 

 being only fit for hogs, it yet forms a very 

 material portion of the food of the labouring 

 classes in Scotland and Ireland, being there 

 thought far more palatable, and, whether for 

 pigs or men, more nutritive than skim-milk. 



The temperature of the air in the milk- 

 house is of great importance both in the for- 

 mation of cream and in the operation of churn- 

 ing ; for, if too warm, the butter will " come" 



2f2 



