TO MAKE BUTTER.
577. Strain your milk and stand it in a spring-house or cellar, which should be about 54° of Fahrenheit. The spring-house should be well ventilated. Let the milk stand about three days, then skim off the cream with a skimmer made for the purpose, and take care to get as little of the sour milk with it as possible. Then churn it; and after churning, wash your butter thoroughly in clear fresh water, which should be as cold as you can get it. Then salt it and work it well, to get out all the remaining buttermilk. It should be dry and solid when you have finished working it this time. After your butter has been salted and worked thoroughly, let it stand about five or six hours, or until every particle of salt is entirely dissolved; then work it again in order to mix the salt more completely through the whole mass, but do not touch it with your hands as it will make it greasy, and spoil both its appearance and taste. Make it into pounds or small prints, and it will be ready for use.
When more than one churning is done at a time, each churning should be worked separately, or it will be apt to be streaked; as, if the temperature of the cream is higher in one churning than in the other, the butter will not mix without appearing clouded.
The above receipt was obtained from one of the best butter-makers in Montgomery county, Pennsylvania, and may be confidently relied on for its accuracy.