1 80 ELTTER 



rust of them will in time sink tbrough the wood and in- 

 jure the butter. As it is very difficult to season new 

 firkins, it will always be preferable to employ those 

 w^hich have been already used. The most speedy me- 

 thod of seasoning firkins is, by the use of unslacked 

 lime, or a large quantity of salt and water well boiled ; 

 with which they should be repeatedly scrubbed, and af- 

 terwards thrown into cold water, to remain there three 

 or four days till wanted. They should then be scrubed 

 as before, and well rinsed with cold water ; and, before 

 the butter is put in, every part of the inside must be 

 well rubbed with salt. 



If any ill flavour is apprehended from the cows hav- 

 ing eaten turnips, Sic. the addition of one eighth part of 

 boiling water to the milk before it is poured into the 

 dishes will effectually remove it. Or a small bit of 

 saltpetre, powdered and put into the milk pan with the 

 new milk, prevents the cream and butter from being 

 tainted, although the cows be fed on the refuse leavei 

 of cabbages and turnips. 



An improvement in the dasher of the common churn 

 has been made, by which that kind of churn is consid- 

 ered by many to be, for common purposes, equal, if not 

 superior, to any in use. The dasher turns on the han- 

 dle, by being fixed to it by a pivot. The dasher is 

 merely two cross-pieces, say, three inches square, put 

 together, by being let into each other, which then form 

 four wings. These are cut leveling on each side, at an 

 angle of Ibrty-five degrees, so that they stand diagonal- 

 ly ; the whole being very similar to the wings of the 

 little windmills (so called) which are set up, on poles, 

 to be turned by the wind. As this dasher goes down in 

 the milk, it turns one way, on its pivot in the lower end 

 of the handle, and as it comes up, it turns the other 

 way ; and this produces an agitation of the milk, better 

 calculated for producing the butter, than any method 

 ever yet known. It is so efficacious in its operation, 

 that the churning must be performed moderately, or the 

 butter will come too soon, and be sivelted^ as it is tech- 

 nically called by some. 



