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Classic
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page 178
the print and ladle, and put them in cold water; as you print each lump, lay it
on a dish.
In winter it is more difficult to have good butter, as much depends on the food
of the cows; the milk should be kept in a cellar, where it will not freeze; if
you have a safe to keep it in, it need not be covered. Cream takes much longer
to rise in winter; after it has stood two days, to put it on the top of a
moderately heated stove will assist it; when it is hot, set it away to skim the
next day, when the cream will be thick and rich, and churns easier.
If the weather is very cold, and the cream has been chilled, have a large pot of
water over the fire, set in the bucket when it is near boiling heat, and keep
stirring till it is milk-warm; have the churn scalded and put it in; by churning
steadily, it will come as quick as in summer; one good working answers very well
for butter in winter; always scald the churn before you put in the cream in cold
weather.
To put up Butter for Winter.
Work it well, and salt it rather more than for table use, and pack it in stone
pans or jars, with a thin cloth on the top, and salt on it an inch thick; keep
it in a cool place, and if it is sweet when made, it will keep good till spring.
It should be tied up with paper to exclude the air.
To Cure Butter that will keep for a Length of Time.
Reduce separately to a fine powder two pounds of the best fine salt, one pound
of loaf-sugar and half a pound of saltpetre. Sift these ingredients one above
another, on a large sized sheet of paper, then mix them
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