178 THE OX AND THE DAIRY. 



down into the pan. All the watery particles are then evapo- 

 rated, and the curd, of which a portion always remains in the 

 butter, and which is one cause of its becoming rancid, falls to 

 the bottom. The clear butter is poured into an earthen 

 vessel and covered over with paper ; and a bladder or a piece 

 of leather is tied over the jar to exclude the air. When it is 

 cooled, it much resembles hog's lard. It has lost some of its 

 flavour, but it is much superior to salt butter for culinary 

 purposes, and especially for pastry. 



The Devonshire method of making butter is peculiar to 

 that county. The milk, instead of being set for the cream to 

 rise, is placed in tin or earthen pans, holding about eleven or 

 twelve quarts each. Twelve hours after milking, these pans 

 are placed on a broad iron plate, heated by a small furnace. 

 The milk is not allowed to boil, but a thick scum rises to the 

 surface. As soon as small bubbles begin to appear, where a 

 portion of this scum is removed with a spoon, the milk is 

 taken off and allowed to cool. The thick part is taken off the 

 surface, and this is called clouted cream: it is a sweet, pleasant 

 substance, more solid than cream, but not so solid as butter, 

 and is generally considered a dainty. A very slight agitation 

 converts it into real butter, after which it is treated exactly as 

 we have before described. , 



Another method of making butter, which is more generally 

 adopted, is to churn the milk and cream together. This 

 method is pursued in parts of Holland, Scotland, and Ireland, 

 and is said to produce a greater abundance of butter from the 

 same quantity of milk. In the Dutch method the milk is put 

 into deep jars in a cool place, and each meal, or portion 

 milked at one time, is kept separate. As soon as there is a 

 slight appearance of acidity, the whole is churned in an 

 upright churn, which, from the quantity of milk, is of very 

 large dimensions. The plunger is worked by machinery 

 moved by a horse, or sometimes by a dog walking in a wheel, 

 which he turns by his weight. When the butter begins 

 to form into small kernels, the contents of the churn are 

 emptied on a sieve, which lets the butter-milk pass through. 

 The butter is then formed into a mass, as described before. 



It is an acknowledged fact, that such are the niceties of the 

 dairy, that great experience alone can insure a produce of 

 superior quality, and this experience would be more readily 

 acquired if the circumstances were accurately observed and 

 noted. We would recommend, to those who have extensive 



