In winter the pans should be scalded before the milk is strained into them; in summer the pans and strainer should be rinsed with cold water. Do not cover the milk until it is perfectly cold; a stone crock is the best for keeping the cream in, and it should be stirred two or three times a day; if the cream is not stirred, the butter will have a bad taste; do not let your milk stand too long, or this will make the butter taste very unpleasant. Be particular to put cold water in your churn the night before you wish to use it; pour it out in the morning, and rinse it again; before the butter comes, or while it is gathering, take off the lid of the churn; have your butter-bowl scalded and cooled; work the milk out well, but do not put in any water; add salt to your taste. Everything connected with milk or butter should be kept very carefully clean.
TO KEEP BUTTER.
Butter, to keep, should be well worked; pack it in stone jars, and tie it up tight, and set it in a cool place.
TO KEEP EGGS.
Get eggs as fresh as possible; put a layer of salt in a jar; then put in some eggs, the small end down, then another layer of salt, then the eggs; be careful not to let the eggs touch each other; set them in a dry cool place, and they will keep all winter.
TO MAKE COFFEE.
Coffee should be roasted with great care, to a dark brown colour, stirring it all the time it is on the fire, with a long-handled iron spoon; when it is done, put it in a stone jar, and cover it up. Freshly roasted coffee is much the best; grind it into a bowl, beat it up with part of the white of an egg, and cold water; put it into the tin coffee-pot, and pour on it boiling water, out of a tea-kettle, stirring it all the while; set it on the fire, and let it boil fifteen minutes; stir it frequently from the sides of the pot; when it is done, set it a moment on the hearth, and it will settle; do not pour into it either cold or warm water, or coffee, to settle it: this spoils the coffee. Pour it into your silver or china coffee pot, and send to table.
TO MAKE TEA.
Black tea should be boiled fifteen or twenty minutes. Green tea should not boil: but have boiling water poured on about five minutes before it comes to table.