282 METHOD OF MAKING BETTER, &C. 



The age of cows when most in use, after the 

 second, third, and fourth ealf. When the hay is 

 a large productive crop on the ground, the cows 

 eat more, and the mitk is not so rich as when the 

 quantity on the ground is less. The dairy-maids 

 arc peculiarly attentive to one circumstance, that 

 there must he a certain proportion of sour in the 

 cream, either natural or artificial, or they cannot 

 ensure a 'good churning of butter; some keep a 

 little of th'e old cream for that purpose ; others use 

 a little rennet ; and some a little lemon-juice. 

 When the butter is come, the dairy-woman throws 

 it first into clear water, and then on to a board, and 

 with her hand in each situation, squeezes the but- 

 ter-milk out, and when on the board, sprinkles a 

 very little salt over the whole mass (for one of the 

 properties of Epping butter is, to have very little 

 salt in it) ; the lump is then divided into pounds, 

 and as they are weighed, arc thrown into fresh 

 water ; when they arc all weighed they arc again 

 squeezed and rolled on the board with the hand 

 till they are about 14 inches long. This is the 

 whole process. 



In Suffolk it has been found that 4| gallons of 

 milk give one quart of cream ; which quart gives 

 one pint of butter, which weighs 1^-lb. 

 THE METHOD OF MAKING BUTTER IN HOLLAND. 



BY MK. K. P. kAKKW. 



Having milked the cow, tiie milk is not put into 

 pans till 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 



