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be loH, or in a great meafure taken ofF. 1 

 have tried many other things, fuch as cream 

 of tartar, lemon juice, nitre, &c. but good 

 vinegar is the cheapeft and in my opinion, 

 the beft remedy. 



To have butter of the fined quality poUible^ 

 the cream ought to be churned every morn- 

 ing. The churn muft be kept very clean, 

 and cold water remain it it for fome time if 

 the v/eather is hot; but in cold weather the 

 water muft be put into the churn hot, and 

 poured out after rinfing round feveral times, 

 and the cream immediately put in. In hot 

 weather fet your churn in a cool place when 

 the cream is in ; and churn flowly, or your 

 butter will be light and foft. In cold weather 

 you will do well to fet your cream in a pot 

 before the fire, or put it in warm water, and 

 ftir it about to warm the cream before you put 

 it into the churn ; and churn by the fire-fide. 

 In winter the cream is liable to flow or fwell : 

 you mud then pour fome hot water upon it 

 when it rifes in the churn, and it will make 

 the butter come the fooner. In fummer if 

 you put cold water in the churn with the 



cream 



