lightly in, lay a turf on the top, and leave it twenty-four hours; take it up, and it will be found in the state that butter is when it is just come. The buttermilk is lost, but this method answers very well in hot weather. We tried it in America.
Strain the milk, from the cow, into glazed earthenware vessels, and let it stand twelve hours in summer, and twenty-four, or thirty-six, in winter, before you scald it. Then place the vessels over a very small fire or hearth, for half or three-quarters of an hour, until the surface begins to swell, and the shape of the bottom of the pan appears on it (but if made hot enough to simmer, it will be spoiled); then set it to cool, and in twelve hours' time in summer, and eighteen or twenty-four in winter, the cream may be taken off with a skimmer which has holes.
Scald well a large wooden bowl, then rinse it with cold water, but do not wipe it dry. Put in the cream, work it well with the hand (in one direction only), until the milk comes from it, which should be drained off, and will serve for making cakes and puddings; when the milk is all beaten out, wash the butter with cold water to cleanse it from the milk, then salt it, thus: spread it out on the bottom of the bowl, sprinkle salt over, roll it up, wash it again with cold water, beat out again, then shape and print it, as you please. The hands should be well washed in hot water, before you begin to work the butter. In winter and in weather of a moderate temperature the butter is speedily made, but in very hot weather it will take nearly or quite an hour of stirring round, and working with the hand, before it will come into butter.
In the summer, when there is plenty of butter, care should be taken to preserve enough for winter use. But observe, that none but good butter, well made, and quite free from buttermilk, will pot well. Have potting pans, to hold from 6 to 10 lbs. of butter. Put a thick layer of butter
