CATTLE AND THE DAIRY 



provided, but quite as often the receptacles were set on 

 the cooler side of the buttery, if it had one, and were 

 left undisturbed until the milk was lobbered. Then the 

 thick, leathery cream was taken off with a spoon, or, in 

 the very early days, with a shell. It was stored in a 

 stone crock to await churning day. 



The earliest type of churn in Connecticut was prob- 

 ably merely a deep crock, and the mass was stirred with 

 a wooden paddle until the fat grains separated from 

 the milk. A little later came the tall dasher churn, 

 worked up and down; then the churn with revolving 

 dasher. Mr. E. S. Stevens of East Canaan has a churn 

 which has four wooden paddles inside to beat the cream. 

 It was bought from a man who brought it on his back 

 all the way from Newburg, N. Y. When the butter 

 came the mass was taken out and put into a wooden 

 bowl and worked either with the hands or with wooden 

 paddles until all the buttermilk was extracted. 



Various old-time suggestions as to the making and 

 keeping of butter follow: 



Transactions of the Agricultural Society, 

 printed in 1802. 



"To Preserve Butter: Take butter made in May or 

 beginning of June and, being perfectly sweet, roll it in 

 rolls of two or three pounds; after carefully extracting 

 the milk and properly seasoning it, put into the vessel 



[73] 



