*7&i. NORFOLK. 



goes into the dairy ; and mifts it every morn- 100. 

 ing (and in clofe muggy weather every even- BUTTER. 

 ing) into a frefh, clean, well-fcalded jar, or 

 other veiTel. 



To take off the rankriefs of cream produced 

 from turneps, the Norfolk dairy-women fome- 

 times fcald their cream : this however is al- 

 lowed to leflen its produ&ivenefs of butter; 

 aiid I was told by a lady, whofe attention to 

 her dairy entitles tier to credit in this cafe, 

 that putting a quart of boiling water into each 

 pail of milk before it be fet, is a more effectual 

 and lefs wafleful remedy. 



4. Churning. The principal art in churn- 

 ing lies in keeping the cream of a due degree 

 of warmth in the churn ; and in giving it a 

 due and regular agitation. Warmth and a 

 rapid motion makes it come quick : coolnefs, 

 and a gentle motion, brings it ilowly. If 

 butter come too quickly, it is foft and frotby, 

 and foon turns rancid ; nor does it part front 

 the butter-milk fo freely, nor yields fo large a 

 quantity, as when it has been a proper time in 

 churning. If it come too fldwly, there is 

 labour loft; befides the butter lofing its fla- 

 vour and texture* From one to two hours is 

 a proper length of time in churning. 



R 2 If 



243 



