Those who use a pump churn must keep a regular stroke: nor should they permit any person to assist them unless they keep nearly the same stroke ; for if they churn more slowly, the butter will in the winter go back, as it is called; and if the stroke be more quick, it will cause a fermentation, by which means the butter will acquire a very disagreeable flavour.
Cows should never be suffered to drink improper water; stagnated pools, water wherein frogs spawn, common sewers, and ponds that receive the drainings of stables are improper.
The operation of churning may be very much shortened by mixing a little distilled vinegar with the cream in the churn The butter being afterwards well washed in two or three changes of water. The whole of the acid will be caried off; or if any remain it will not be perceived by the taste. A table spoonful or two of the vinegar to a gallon of cream.
To take the rancid taste from Butter.
WHEN fresh butter has not been salted in proper time, or when salt butter has become rancid or musty, after melting and simmering it, dip in it a crust of bread well toasted on both sides; and in a few minutes the butter will loose its disagreeable taste.
Butter made from scalded Cream.
AS soon as the milk is taken from the cow let it be placed on a steady wood fire, free as possible from smoke and scalded for thirty minutes—particular care must be taken not to allow it to boil. It must then be placed in a cool situation, and on the following day a thick rich cream will appear on the surface of the milk (which is excellent also for dessert purposes) this may be taken off and made into butter in the common
