ABOUT FRUITS, FLOWERS AND FARMING. 77 



separate and deposit a irliey : if this is strained iiito the 

 churn with the cream, the butter will have a strong cheesy 

 flavor, 



Variety 10. GRANULATED BUTTER. When, in winter, 

 sweet cream is over-heated, preparatory to churning, it pro- 

 duces butter full of grains, as if there were meal in it. 



Variety 11. In this we will comprise the two opposite 

 kinds too salt and unsalted butter. We have seen butter 

 exposed for sale with such masses of salt in it that one is 

 tempted to believe that it was put in as a make-weight. 

 When the salt is coarse, the operation of eating this butter 

 affords those who have good teeth, a pleasing variety of 

 grinding. 



Variety 12. LARD BUTTER. When lard is cheap and 

 abundant, and butter rather dear, it is thought profitable to 

 combine the two. 



Variety 13. MIXED BUTTER. When the shrewd house- 

 wife has several separate churnings of butter on hand, some 

 of which would hardly be able to go alone, she puts them 

 together, "and those who buy, find out that "Union is 

 strength!" Such butter is pleasingly marbled; dumps of 

 white, of yellow, and of dingy butter melting into each 

 other, until the whole is ring-streaked and speckled. 



Variety \ 4. COMPOUND BUTTER. By compound butter 

 we mean that which has received contributions from things 

 animate and inanimate ; feathers, hairs, rags of cloth, 

 threads, specks, chips, straws, seeds ; in short, everything 

 is at one time or another to be found in it, going to pro- 

 duce the three successive degrees of dirty, filthy, nasty. 



Variety 15. TOUGH BUTTER. When butter is worked too 

 long after the expulsion of buttermilk, it assumes a gluey, 

 putty-like consistence, and is tough when eaten. But, oh 

 blessed fault ! we would go ten miles to pay our admiring 

 respects to that much-to-be-praised dairy-maid whose zeal 

 leads her to work her butter too much ! We doubt, how- 

 ever, if a pound of such butter was ever seen in this place. 



