AND RURAL ECONOMIST. 89 



son of the year [June] it can hardly be prevented. It 

 should, however, never be suffered to stand till the milk cur- 

 dles. When the cream is gathered it should be set in an 

 open vessel, where the air can have free access to its sur- 

 face ; and during- the time that the cream is gathering for a 

 churning of butter, it should have a stick or spoon kept in 

 the vessel where the cream is, by which the cream should 

 be stirred at least half a dozen times a day, enough to mix 

 it up well, and bring a new portion of it to the air ; and it 

 should stand beforj the window of the milk room, or some 

 other, the most airy position afforded by the room. When 

 you have gathered a mess for this season of the year, fill 

 your churn over night with cold water, and empty it in the 

 morning. Put in your cream and churn it with a regular, 

 steady, and not too rapid motion. It will generally come in 

 from ten to twenty minutes, and when fetched it needs no 

 coloring matter. 



' I know that women say flies will get into the cream if 

 left uncovered ; let them get in, and pick them out, rather 

 than cover up the vessel containing the cream. ^ 



' The windows to milk rooms, in many houses, are not suf- 

 ficiently large, with from four to eight siiiall panes of glass. 

 This affords too stinted a portion of air. If your glass is 

 small, you want a twenty-four lighted window to the milk 

 room, with blinds to exclude the sun. If two such windows, 

 so situated as to afford a draught of air, the better. But 

 stint your milk room of air, and keep the cream pot covered 

 tight to exclude flies, and your butter will be white and bit- 

 ter, besides being a long while coming.' 



Making Butter in Wi?iter. A friend has furnished us with 

 the following observations on this subject : 



' In February, 1825, I spent a few days with Dr. Jones, 

 v/ho lives near Hyco bridge, in Halifax county, Virginia. 

 Mrs. Jones prepares her cream for churning by heating the 

 milk after it has stood twelve or twenty-four hours. 



' She places it over coals the evening before churning, un- 

 til the milk as it stands with the cream on is heated ready 

 to boiling, when she sets it by till morning. The cream is 

 then skimmed off, and churned by stirring in an earthern 

 vessel. The butter is delicately white and clear in its com- 

 plexion, firm, and fine flavored. 



* Perhaps a covering of gauze, millinet,or other light and porous sub- 

 stance, or a lid perforated with small holes, might admit air and exclude 

 the flies. — Editor. 

 8# 



