Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/440

408&#93; 4 o8] BUT fire ; but, in summer, if it has not been sufficiently cooled, before it is added to the former meal, or, if it has been kept too close, and be not churned shortly after it has ac- quired the necessary degree of coa- gulation and acidity, a fermenta- tion will ensue ; in which case, the butter becomes rancid, and the milk does not yield that quantity, which it would, if it had been churned in proper time. This is also the case, when, in winter, the jars, or mugs, have been placed too near the fire, and the milk runs entirely to whey. No peculiar process attends the making of this kind of butter. Whey -Butter is so called, from its being made of wh: y, which is either green or white, The former is taken from the curd, out of the cheese tub ; the white whey is pressed out of the curd, by the hand or otherwise, after having been put into the cheese vat. This kind of butter is made as follows : Sometimes the white whey, or, as it is called in Cheshire, the thrust- ings, is set in cream mugs, to ac- quire a sufficient degree of coagu- lation, and acidity for churning, either by the warmth of the sea- son, or of a room, in the same manner as above described, for making milk-butter. In other in- stances, the green and the white whey are boiled together, and turned ■ by a little sour ale, or other acid, which produces fleelings. See scalding Whey. In this case, when the green whey is boiled alone, it is necessary to keep up such a fire as will make the whey as hot as possible, without boiling it ; and, when it has acquired that degree of heat, the butyraceous particles, which it contains, will break and separate, and rise to the surface, BUT which effect usually takes place i'rl the space of an hour. Care should be taken to rub the boiler, if of iron, with butter, to prevent the whey from acquiring a rancid taste. In other respetts, the pro- cess of making whey-butter differs little from that of milk-butter. But the former will keep only a few days, has a marbled appear- ance, and doer, not cut quite so firm, or clear, as butter made of cream. — One of our correspon- dents observes, that, in the year 1/94, whey-butter was sold bv contract, for the whole year, at lOd. per pound, and carried 20 miles to Manchester: — he further remarks, that the fleetings are " nice eating," with sugar, though some epicures add wine or brandy. Butter-Milk is that part of the milk which remains after the butter is extracted. — Curds of" but- ter-milk are made by pouring into it a quantity of hot new milk. The quality of butter-milk great- ly depends on the manner ot ma- naging the process of churning. If it be obtained according to the Lancashire method, above-describ- ed, it becomes an excellent food for man, being both wholesome and pleasant 5 though it is, in many English counties, given to hogs. Good butter-milk is refreshing and cooling : hence, it is often re- commended in hectic fevers, for abating preternatural heat and flushings of the face. In spring, if drank freely, it is said to pro- duce a favourable change on the fluids, when they are in a state of acrimony. And, though modern physicians smile at t!.e idea of sweetening, or purifying the blood, yet the good effect s of butter-milk, as well as sweet whey, in proper cases