Our Farm of Four Acres and the Money we Made by it | Page 9

churn at that degree of heat the butter was sure to come, in as near as possible the time we have specified.
This, in the winter, was effected by bringing the cream-pot into the kitchen over night, and if the weather was very cold, placing it on a chair a moderate distance from the fire for about a quarter of an hour in the morning: boiling water was likewise put into the churn for half an hour before it was used.
Now, no doubt, a regular dairymaid would "turn up her nose" at all these details; but I do not write for those who know their business, but for the benefit of those ladies who, as is now so much the custom, reside a few miles from the city or town in which the business or profession their husbands may be situated. In many cases they take with them town-bred servants to a country residence; and then, like ourselves, find they know nothing whatever of the duties required of them. To those who have several acres of pasture land, of course this little book is all "bosh." They employ servants who know their work and perform it properly; but most "suburbans" require the cook to undertake the duties of the dairy, and unless they are regular country servants they neither do their work well nor willingly. If any lady who has one or two cows will instruct her servant to follow our directions, she will always be sure of good butter, with very little trouble. All that is required is a churn, milk-pans (at the rate of three to each cow), a milk-pail, a board (or, better still, a piece of marble), to make the butter up on, a couple of butter-boards, such as are used in the shops to roll it into form, and a crock for the cream.
In the next chapter we will give, as concisely as we can, the whole process that we ourselves used in our dairy.

CHAPTER IV.
HOW TO MAKE BUTTER.
Let the cream be at the temperature of 55' to 60'; if the weather is 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 one of the flat boards scrape down the sides of the churn; and do the same to the lid: this prevents waste. When the butter is come, the buttermilk is to be poured off and spring-water put in 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 appearance of milkiness when this is poured from the churn, more is to be put. This we found was a much better mode of extracting all the buttermilk than placing it in a pan under the pump, as we did when we commenced our labors. The butter is then to be placed on the board or marble, and salted to taste; then, with a cream-cloth, wrung out of spring-water, press all the moisture from it. When it appears quite dry and firm, make it up into rolls with the flat boards. The whole process should be completed in three-quarters of an hour.
We always used a large tub which was made for the purpose, and every article we were going to use was soaked in it for half an hour in boiling water; then that removed, and cold spring-water substituted; and the things we required remained in it till they were wanted. This prevents the butter form adhering to the boards, cloth, &c., which would render the task of "making it up" both difficult and disagreeable.
In hot weather, instead of bringing the cream-crock into the kitchen it must be kept as cool as possible; for as it is essential in the winter to raise the temperature of the cream to the degree I have stated, so in the summer it must be lowered to it. Should your dairy not be cool enough for the purpose, it is best effected by keeping the cream-pot in water as cold as you can procure it, and by making the butter early in the morning, and placing cold water in the churn some time before it is used. By following these directions you will have good butter throughout the year.
The cows should be milked as near the diary as possible, as it prevents the cream from rising well if the milk is carried any distance.* [In very cold weather the milk-pans must be placed by the fire some time before the milk is strained into them, or the cream