BUTTER SOI 



churn is made of a small cask in which turns by 

 means of a crank an axle bearing perforated wings 

 or blades which beat the cream in their rotation. 



' i Some precautions must be taken to carry this 

 delicate operation through successfully. During 

 the heat of summer churning should be done only 

 in the morning and in a cool place. It is even well 

 to set the churn in a tub of cold water. If this is 

 neglected the butter may turn sour in the process 

 of churning. In winter, on the contrary, the churn 

 should be kept a little warm by wrapping it in 

 warmed cloths and working it near the fire. Cold 

 hardens the fatty particles and prevents their unit- 

 ing. If nothing is done to raise the temperature 

 enough to soften them they will be slow in turning 

 to butter and the operation will be long. 



66 As soon as all the fatty particles are well stuck 

 together the butter is made. It is taken out of the 

 churn and put into cold water, in which it is kneaded 

 over and over again with a large wooden spoon to 

 press out the whey with which it is impregnated. 



"If the butter is to be eaten soon, it suffices to 

 keep it in water that is changed every day for the 

 sake of freshness and to prevent the butter's sour- 

 ing. But if it is to be kept for a long time, more 

 thorough-going means of preservation are neces- 

 sary. The most simple method consists in knead- 

 ing it with kitchen salt, well dried in the oven and 

 reduced to fine powder. After salting, the butter is 

 put in earthen jars and the surface covered with a 

 layer of salt. 



