How
to Churn Butter
In
the winter time place your churn in the warmest part of your
dairy, but in summer in the coolest.
When
you have a sufficient quantity of cream for your use, you must
strain it through a clean linen cloth into your churn.
When
you churn, it is necessary that your strokes should be solid
and heavy, which will bring your butter much sooner than strokes
which are light and quick.
When
your butter begins to break, clean the inside of the lid of
the churn, and then strike your church-staff with much less
force, that the butter may not be heated.
In
the severest part of winter it will be proper to churn before
a slow fire, and in very hot weather it is necessary to place
the church in a leaden cistern filled with cold water.
When
your butter-milk is drained off, take out the butter, and wash
it in clean cold water, for your own use, or for the market.
from
The
Farmer's Wife
or, the Complete Country Housewife
London, c. 1780
