232 USE OP THE SPONGE. 



even in warm weather it may be necessary to draw off 

 the water from the milk, if the spring be cold. The milk 

 should remain there, under no circumstances, longer 

 than the fourth meal, or forty-eight hours ; but thirty- 

 six hours is much to be preferred, if the milk has 

 become thick, or the cream sufficiently raised, when it 

 should be taken off carefully, so as not to take any 

 sour milk with it, and put in the cream-pot. When the 

 cream-pot is full, sprinkle a small handful of fine salt 

 over the top of the cream, and let it remain. Our 

 custom has been, when making butter but once a week, 

 to pour the cream into a clean vessel at the end of 

 three days, keeping back any milk that might have been 

 taken up with the cream, which is found at the bottom 

 of the jar. 



"I would mention that it is essential, in making a fine 

 article, to keep the cream clear of milk. The next ope- 

 ration will be preparatory to churning, by straining the 

 cream, and reducing the temperature of the churn by 

 the use of the cold spring-water. The operation of 

 churning should neither be protracted nor hastened too 

 much. After the butter has made its appearance of the 

 size of a small pea, draw off the milk, and throw in a 

 small amount of cold water, and gather it. After the 

 butter has been taken from the churn, it is placed upon 

 the table, worked over by the lever, and salted ; then 

 worked again with the lever, in connection with the 

 sponge and cloth, a pan of cold water being at hand, 

 with a piece of ice in it in summer, into which you 

 throw the cloth and sponge frequently, and wring out 

 dry before again using it. These, as well as every 

 other article which will come into contact with the 

 butter, must be scalded, and afterward, as well as the 

 hands, placed in cold water. I would here add that the 

 use ^f the sponge is one of the important points in mak- 



