90 THE COMPLETE FARMER 



' This process would, no doubt, prove more successful in 

 any part of New England, since the climate of Virginia is 

 generally less favorable to the dairy than that of the eastern 

 states.' 



From the same pen we are favored with the following : 



Garlic in Butter. ' When milk has the flavor of garlic, 

 or wild onion, add a quart of boiling water to each gallon, 

 and set it away in vessels, having the bottom covered the 

 thickness of an inch only with milk. The cream that rises 

 will be sweet and free from any disagreeable flavor.' 



L. Peters, Esq. of Westborough, Massachusetts, says, rela- 

 tive to making winter butter, ' My wife's method is to set 

 the vessels in which the cream is collected near the fire a 

 while before it is put into the churn, and frequently stir it a 

 little, and turn the vessels, that it may be warmed equally, 

 till it is as warm as cream in the summer, as near as she can 

 judge ; and before putting it into the churn, that is scalded 

 with scalding water. When the churning commences, it is 

 done moderately, and if there is any frothy appearance, then 

 warm water is put in, the churn put near the fire, and 

 occasionally turned, till the temperature is altered, and the 

 churning is finished, which is generally in a short time. If 

 a dash churn is used, set it into a tub of hot water, and fre- 

 quently move the dash a little, to mix the warm and cold 

 cream, till it is of a suitable warmth, which an observing per- 

 son will soon ascertain by practice.' — N. E. Farmer, vol. vi. 

 p. 370. 



A valuable paper on the making of butter in cold weather, 

 by the Rev. W. Allen, states the results of several trials, by 

 which it appears that butter may be obtained in the coldest 

 weather within from ten to twenty minutes, if the cream at 

 the commencement of the churning is brought to the tem- 

 perature of about seventy-five degrees Fahrenheit. 



E. H. Derby, Esq. of Salem, Massachusetts, recommends 

 the making of butter by the aid of frost, as follows : 



' The milk when taken from the cows is immediately 

 strained into earthen pans, and set in the coldest part of the 

 house ; as soon as the frost begins to operate, a separation 

 takes place, the cream rises in a thick paste to the top, and 

 leaves the milk, without a particle of cream, frozen in the 

 pan. The cream is not so hard but that it can be easily 

 scraped off' with a spoon, to the solid ice ; it is then set aside 

 until a sufficient quantity is collected for churning, Avhen it 

 is warmed just so much as to thaw the cream sufficiently to 



