MAY.] METHOD OP MAKING BUTTER, &c. 283 



it can be stirred until the spoon will almost stand 

 in it, it is deemed 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, ac- 

 cording to the quantity of the 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 and free from 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 which is in use in England, and 

 the butter-milk is thought preferable. 



N. B. A churn is thought better adapted to the 

 purpose than a barrel. 



Butter and Milk in Cheshire. " There does not 

 appear any thing particularly worthy of notice in 

 the process of making butter, unless it be the com- 

 mon practice of churning the ( whole milk,' in- 

 stead of setting up the milk for the cream to rise, 

 and churning it alone, as is the custom in most 

 other parts of the kingdom. In Cheshire, the 

 whole milk (viz. cream and all, without being 

 skimmed) is churned together ; and preparatory 

 to that, the meal is immediately, after milking in 

 summer, cooled in quantities proportioned to the 

 heat of the weather, previous to its being put to- 

 gether, which from time to time is done in earthen 

 * cream mugs/ or jars. In these jars (containing 



four 



