LANCASHIRE AND VARIOUS MODES POTTING. 245 



without washing." The affair is then left to the 

 discretion of the practical reader. 



In Lancashire, the milk is not skimmed for mak- 

 ing butter; on the contrary, the whole produce of 

 the cow is placed in mugs till it becomes sour, when 

 it is churned ; and thus is produced butter, according 

 to the provincial opinion, at least equal, if not supe- 

 rior, to that of any other part of Great Britain. The 

 butter milk thus produced is perhaps superior to 

 skimmed milk, and forms a wholesome and nutritious 

 beverage for the poorer classes of that populous county. 

 Though this practice is ancient in Lancashire, and 

 partially in the. vicinity, the farmers of our chief dairy 

 counties which supply the metropolis do not seem 

 to approve, by their neglect of it. At any rate, it 

 must occasion much additional labour. 



The following Recipe for making butter without 

 churning, I have never tried. It seems calculated 

 for small quantities. Put the milk into a flat earthen 

 dish, let it stand twelve hours, put it over a slow fire 

 until scalded, not boiled : then let it stand twelve 

 hours, take off the cream, and put it into a round 

 earthen dish, stirring it round with a clean wooden 

 spoon, and it will come to butter in about five or ten 

 minutes. The cream cannot be kept too cool during 

 the time you are stirring it, whence it is best to place 

 the dish in cold water. As soon as the butter shall 

 be so forward that you can take off a little butter milk, 

 continue putting in cold water and washing out the 

 milk. The cream may be kept, after scalding, three or 

 four days, before making the butter, without injury. 



" To put BUTTER down for KEEPING, lee the salt be 



M 3 



