BUTTER. 67 



indeed, the oftener the better, the whole is mixed up 

 together by means of a wooden stirrer kept there for the 

 purpose ; (3) that when the last skimming of the milk is 

 accomplished, the remainder of skim-milk is either placed 

 together in a large wooden tub, whence it is drawn for 

 sale, or where it is set for cheese, either by itself or added 

 to the whole milk of another meal, or it may at once be 

 placed among the store of food for the pig ; and (4) that 

 as soon as the vessels are emptied in which the milk has 

 been set for cream, they are to be well washed and dried 

 and placed ready for the reception of the next meal of 

 milk ; the washing being done first with warm water, and 

 then with swillings of cold water in the case of glass, 

 earthenware, or tin and with water and wood-ashes 

 scoured to and fro over the surface, and abundant swillings 

 with cold water in the case of leaden cisterns. This com- 

 pletes the case of milk and cream management under the 

 ordinary plan. 



In Devonshire the milk is set for cream in tinned 

 vessels or pans of iron or brass, of more than the common 

 depth of milk-pans ; and after 12 hours' standing or more, 

 these are placed upon a furnace till the first steam is seen 

 in blisters under it, after which they stand till the milk is 

 cool, and then the cream is collected with a skimmer in the 

 usual way, or it may be even lifted with the hand. It is 

 kept thereafter in the cream-crock for a few days, or until 

 enough is gathered, when butter is easily made from it by 

 " flapping " it, as it is called, with the hand in a tub for 

 about ten minutes or less. In some cases these tin vessels 

 are never moved when full of milk, but placed upon the 

 horizontal flue of a furnace which serves as shelf. After 

 12 hours' standing the fire is lighted, and the milk heated 



F 2 



