AND RURAL ECONOMIST. 87 



Some writers advise to wash the butter, after it is formed, 

 thoroughly in several waters, till all the milk is removed. 

 Dr. Anderson, however, advises to force the milk out of the 

 cavities of the butter by means of a flat, wooden ladle, fur- 

 nished with a short handle, at the same time agitating the 

 butter as little as possible, lest it become tough and gluey. 

 'The beating up of butter,' he observes, ' by the hand, is an 

 indelicate practice, particularly if it be constitutionally warm; 

 and as it is hurtful to the quality of the butter to pour cold 

 water on it during this operation, the butter, if too soft to re- 

 ceive the impression of the mould, may be put into small 

 vessels, and there be permitted to float in a trough of cold 

 water beneath the table, loithout wetting the huttei\ which will 

 soon become sufficiently firm. Or, when butter is first made, 

 after as much of the milk has been got out as possible, it may 

 be thinly spread on a marble slab, and the remaining mois- 

 ture be absorbed by patting it with clean dry tov/els.' 



It is said in Bordley's Husbandry, that ' dashing in water, 

 and then, without pause, cl'^.aring the butter from every par- 

 ticle of the water, is widely different from washing butter by 

 kneading and letting it remain at all in the water. Very 

 good butter for flavor, color, and consistence, is made by one 

 \ ho washes it twice, but never lets it remain in the water a 

 Luument. Another butter-maker says, mix the salt in the 

 butter in the evening, and let it rest till morning, then work 

 out the liquor, but never let it be once touched with water. 



Dr. i^ndersou remarks, that a considerable degree of 

 strength as well as dexterity is required in the working of 

 butter. The thing wanted is to force out the milk entirely, 

 with as little tawing [working] of the butter as possible, for 

 if the milk be not entirely taken away, the butter will spoil 

 in a short time ; and if it be much worked the butter will 

 become tough and gluey, which greatljr debases its quality. 



Before you put butter into the vessels which are to contain 

 it, great care must be taken that they be well seasoned by 

 frequent washing and exposure to the air for two or three 

 weeks. As it is difficult to season new firkins, it will always 

 be preferable to employ those w^hich have been used. The 

 most speedy method of seasoning firkins is by the use of un- 

 slacked lime, or a large quantity of salt and w^ater, well boil- 

 ed, with which they should be repeatedly scrubbed, and after- 

 wards thrown into cold water, to remain there three or four 

 days, till wanted. They should then be scrubbed as before, 

 and well rinsed with cold water ; and before the butter is put 



