284 METHOD OF MAKIXG KUTTER, &C. [MAY. 



four or six gallons each) it is intended to stand till 

 it is ' cawed,' (as the term is) or clotted in a pro- 

 per degree for churning, und this is judged to be 

 the case sufficient for the intended purpose, as 

 soon as the whole is coagulated, and has acquired 

 a small degree of acidity, which will generally take 

 place in warm weather in the course of a day or 

 two. In winter the cream mugs are placed near a 

 fire, to forward the ' cawing ' or clotting of the 

 milk. If the milk in warm, weather has not been 

 sufficiently cooled before it is put to the former 

 meal, or if in winter the mugs have been set too 

 near the fire, it curdles the whole mass, making it 

 (as the phrase is) ( go all to whig and whey/ and 

 afterwards heave in the mug. Again, if in sum- 

 mer, or when kept in a warm situation, the milk 

 is not churned within a day, or a little more, after 

 it is sufficiently ' cawed,' a kind of fermentation 

 and heaving also ensues : in both cases the butter 

 will be rank and ill-tasted ; nor will the milk pro- 

 duce so much butter, as when it has been properly 

 managed and churned in proper time. We do not 

 find that any comparative experiments have in this 

 part of the country been made, so as to ascertain 

 with any degree of certainty, which of the two 

 common modes of obtaining butler is the best, in 

 regard to quantity, flavour, &c. This matter, how- 

 ever well worth attending to, might easily be ascer- 

 tained by experiments, both simple and unexpen- 

 give. In most parts of Cheshire, butter is made 

 up for sale in lumps, that have the term ' dishes* 



