the following is an excerpt from "the household cyclopedia
of general information", published in 1881 LT
How to make butter
Let the cream be at the temperature of 55 to 60, by a
Fahrenheit thermometer; this is very important. If the
weather be cold put boiling water into the churn for half an
hour before you want to use it; when that is poured off
strain in the cream through a butter cloth. When the butter
is coming, which is easily ascertained by the sound, take
off the lid, and with a small, flat board scrape down the
sides of the churn, and do the same to the lid: this
prevents waste. When the butter is come the butter-milk is
to be poured off and spring water put into the churn, and
turned for two or three minutes; this is to be then poured
away and fresh added, and again the handle turned for a
minute or two. Should there be the least milkiness when this
is poured from the churn, more must be put
in.
The butter is then to be placed on a board or marble slab
and salted to taste; then with a cream cloth, wrung out in
spring water, press all the moisture from it. When dry and
firm make it up into rolls with flat boards. The whole
process should be completed in three-quarters of an hour.
In hot weather pains must be taken to keep the cream from
reaching too high a heat. If the dairy be not cool enough,
keep the cream-pot in the coldest water you can get; make
the butter early in the morning, and place cold water in the
churn for a while before it is used.
The cows should be milked near the dairy; carrying the milk
far prevents its rising well. In summer churn twice a week.
Wash the churn well each time with soap or wood-ashes.
goldenrodfarm.tripod.comBUTTER.HTMOpen ↗ great butter-
making site
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