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Classic
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page 177
a lid that fits down tight, and stirred every day. Butter will be spoiled by
neglecting to stir the cream; a yellow scum will form on it, which gives it an
unpleasant taste. And if you leave a pan of milk till the cream is covered with
spots of mould, you had better throw it away than put it in, as it will spoil
the taste of a whole churning.
If you have no way of keeping your cream cool in hot weather, it ought to be
churned twice a week; the earlier in the morning the better. Always put cold
water in your churn the night before you use it, and change it in the morning
just before you put in the cream. When the butter is gathering, take off the lid
of the churn to let the heated air escape, and move it gently; have your
butter-ladle and pan scalded and cooled; take out the butter and work it till
all the milk is out; scrape some lumps of salt, and work in; cover it up, and
set away in a cool place till the next morning, when work it again.
If you have neither an ice, or spring-house, a box by the side of the pump, with
a cover over it, is very convenient to put cream and butter down the well; put
them in tin kettles with covers to fit tight, and fasten them to strong tarred
ropes twenty feet long. The air of a well will keep butter sweet for several
weeks in the hottest weather. It is best to have one kettle or basket to put the
butter in that is used at the table; it should be deep enough to hold five or
six plates, each covered with a saucer. It can be kept in this way as firm and
sweet as in an ice-house. You can have a separate kettle to put a large lump of
butter in for seasoning vegetables. If you print butter for home use, it is not
necessary to weigh it; make it out in little lumps that will weigh about half a
pound; scald
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Classic
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