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Classic
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page 266
To make Butter.
During summer, skim the milk when the sun has not heated the dairy; at that
season it should stand for butter twenty-four hours without skimming, and
forty-eight in winter. Deposit the cream-pot in a very cold cellar, if your
dairy is not more so. If you cannot churn daily, change it into scalded fresh
pots; but never omit churning twice a week. If possible, put the churn in a
thorough air; and if not a barrel one, set it in a tub of water two feet deep,
which will give firmness to the butter. When the butter is come, pour off the
buttermilk, and put the butter into a fresh-scalded pan, or tubs which have
afterwards been in cold water. Pour water on it, and let it lie to acquire some
hardness before you work it; then change the water, and beat it with flat boards
so perfectly that not the least taste of the buttermilk remain, and that the
water, which must be often changed, shall be quite clear in colour. Then work
some salt into it, weigh, and make it into forms; throw them into cold water, in
an earthen pan and cover of the queen's ware. You will then have very nice and
cool butter in the hottest weather. It requires more working in hot than in cold
weather; but in neither should be left with a particle of buttermilk, or a sour
taste, as is sometimes done.
To preserve Butter.
Take two parts of the best common salt, one part good loaf-sugar, and one part
saltpetre; beat them well together. To sixteen ounces of butter thoroughly
cleansed from the milk, put one ounce of this composition; work it well, and pot
down, when become firm and cold.
The butter thus preserved is the better for keeping, and should not be used
under a month. This article should be kept from the air, and is best in pots of
the best glazed earth, that will hold from ten to fourteen pounds each.
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