MINUTES MAY 



109. having flood to be perfectly cool and dry, the 

 butter is thrown into it, and kneaded down as 

 ck>fe and firm as- poffible, with the knuckles 

 and the cloth alternately ; being careful not to 

 leave any hollow cell or vacuity for the air to 

 lodge in ; more particularly round the out- 

 fides, between the butter and the jar : and 

 for this purpofe fhe repeatedly draws her 

 finger round by the fides of the jar ; preffing 

 the butter hard, and thereby uniting intimately 

 the jar and butter. 



It is fortunate when the jar can be filled at 

 one churning ; but when this cannot be done 

 conveniently, the top is left level ; and, 

 when the next churning of butter is added, the 

 furface is raifcd into inequalities, and the two 

 churnings united into one mafs. 



The jar being filled with butter to within 

 two or three inches of the top, it is filled up 

 with brine ; made by boiling fait and water (in 

 the proportion of a handful to a pint) ten mi- 

 nutes or a quarter. of an hour ; ftraining it intq 

 a cooling vefTel ; and, when perfectly cool, 

 putting it upon the butter, about one and a half 

 or two inches thick. If a wooden bung be put 

 upon this, and a bladder tied over the mouth 

 of the jar, butter thus preferred, from a good 



palhire 



