50 



BUT 



BUT 



summer in a cool place, where a 

 free air is admitted. Unless churn- 

 ing is performed every other day, 

 the cream should be shifted daily 

 into clean pans,bat churning should 

 be performed at least twice a week 

 in hot weather, and this should be 

 done in the morning before sun- 

 rise, taking care to fix the churn 

 where there is a good draught of 

 air. If a pump churn is used, it 

 may be plunged a foot deep in cold 

 water, and remain in that situation 

 during the whole time of churning, 

 which will much harden the but- 

 ter. A strong rancid flavour will 

 be given to butter if we churn so 

 near the fire as to heat the wood in 

 the winter season. In churning 

 for butter, always have an orifice 

 sufficient for the air to have access 

 to the cream. Butter is produced 

 by the union of oxygen with the 

 cream, and more butter will be 

 made and of a finer flavour, if the 

 churn is sufficiently open. 



After the butter is churned, it 

 should immediately be washed in 

 many different waters, till it is per- 

 fectly cleansed from the milk ; and 

 it should be worked by two pieces 

 of wood, for a warm hand will soft- 

 en and make it appear greasy. It 

 will require more working in win- 

 ter than in summer. 



Those who use a pump churn 

 must keep a regular stroke : nor 

 should they permit any person to 

 assist them, who does not keep 

 nearly the same stroke ; for if they 

 churn more slowly, the butter will 

 in the winter go back, as it is called ; 

 and if the stroke be more quick, it 

 will cause a fermentation, by which 



means the butter will acquire a 

 very disagreeable flavour. 



Cows should never be suffered 

 to drink improper water; stagna- 

 ted pools, water wherein frogs 

 spawn, common sewers, and ponds 

 that receive the drainings of sta- 

 bles, are improper. 



The operation of churning may 

 be very much shortened by mixing 

 a little distilled vinegar with the 

 cream in the churn. The butter 

 being afterwards well washed in 

 two or three changes of water, the 

 whole of the acid will be carried 

 off" ; or if any remain it will not be 

 perceived by the taste. A table- 

 spoonful or two of the vinegar to a 

 gallon of cream. See Churn. 

 Likewise Remarks on the Manage' 

 ment of the Dairy, &c. Mass. Agr. 

 Rep. Vol. III. p. 192. 

 To take the rancid taste fromButter, 



When fresh butter has not been 

 salted in proper time, or when salt 

 butter has become rancid or mus- 

 ty, after melting and simmering it, 

 dip in it a crust of bread well toast- 

 ed on both sides ; and in a few 

 minutes the butter will lose its dis- 

 agreeable taste. 

 Butter made from scalded Cream. 



As soon as the milk is taken 

 from the cow, let it be placed on a 

 steady wood fire, free as possible 

 from smoke, and scalded for thirty 

 minutes ; particular care must be 

 taken not to allow it to boil. It 

 must then be placed in a cool situ- 

 ation, and on the following day a 

 thick rich cream will appear on the 

 surface of the milk (which is excel- 

 lent for desert purposes) this may 

 be taken off and made into butter 



