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350 stirred up twice a day, or, every time the dairy maid goes into the dairy. The cream should not be kept longer than four days, before it is made into butter. If twice a week be too often to churn, it ought not to be less frequent than three times in a fortnight. In private families the milk is generally skimmed only once, and this leaves the milk very good; but where butter is made for sale, and quantity rather than quality, is the object, a second skimming is generally resorted to. Some dairy maids object to the second skimming, on account of the bitter taste, which they say the cream so skimmed is sure to give the butter.

In summer the churn should be filled with cold spring water, and in winter scalded with hot water, preparatory to churning; then pour the cream in, through a straining cloth. In warm weather the churning should be performed in a cool place; and, in a general way, the butter will come in an hour; but it often does come in half the time, though it is not the better for coming so quickly. In very cold weather the churning must be done in a warm place; indeed, it is sometimes necessary to bring the churn near the fire, but this should never be allowed but in extreme cold weather, when the butter will sometimes be five or six hours in coming: when this is the case, it is almost always of a white colour and a poor taste. The butter being come, pour off the buttermilk, leaving the butter in the churn, pour in a pailful of cold water, wash the butter about, pour off the water, and pour in a fresh pailful; let the butter stand in this ten minutes. Scald a milk-pan, and stand it half an hour or more in cold water, lift the butter out of the churn into it, pour fresh water over, and wash the butter about well, drain the water off as dry as possible, and then proceed to work the buttermilk out of the butter. Some persons do this with the hands (which should first be dipped in hot water), others with a straining-cloth: if the latter, scald and wring it dry; then work the butter by squeezing it, by degrees, from one side of the pan to the other, pour cold water over to rinse, and pour that off; then work the butter back again, and rinse again; repeat this till the rinsing water is no longer coloured with milk,