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in it, of which, if any be left, a strong- smell and un- 

 pleasant taste will be the consequence. Bntter thus 

 prepared should be immediately salted ; it is a very 

 injurious practice to keep a making of butter unsalted 

 to the next churning, for the purpose of mixing the 

 two together ; this mode injures the flavor of the 

 whole, and renders it of too soft a quality ever after- 

 wards to get firm. When the butter is aired it should 

 be well tramped into the firkin with a round wooded 

 tramp stick of sufficient weight and thickness, the 

 firkin should be filled up to the cross and then covered 

 over with a little of the purest salt, sufficient room 

 being merely left for the head of the cask, which 

 must be well secured to exclude air, and if the floor 

 be damp, let a little unslacked lime be placed under 

 the firkin in order to prevent moisture from being 

 drawn into it. Butter of the very best quality can 

 only be made advantageously in those dairies where 

 cheese is also made, because the inferior milk and 

 cream can be turned into cheese. Why cheese can- 

 not be made in perfection by any of you, is what 

 I cannot pretend to account for: but the fact is 

 that the Irish has rarely, if ever, equalled prime 

 English cheese. Mr. Synge, of the County of Wick- 

 low, has, it is true, succeeded admirably in the manu- 

 facture of cheeses ; but his success was owing to his 

 having, most meritoriously, made the business his 

 study for some time in England, and still more to his 

 having brought home an English dairy-maid accus- 

 tomed to making the best Gloucestershire cheese. 

 But it grieves me to add, that this young woman, 

 who might have led us all into the true art and mys- 

 tery of inaking cheese (M'hich is much more profitalde 

 than butter,) has been unable to resist the love-making 

 of some cheese-eating Englishman, who would have 

 sighed himself into a consumption if she had not 

 gone back to England and married him. 



Cream may be kept from three to seven days before 

 it is churned. Where quantity more than quality, is 



