1. Keep everything sweet and clean, and well dried in the sun.
2. Milk the cows, as nearly as possible, at the same hour, and draw the milk very quickly and very clean.
3. Set the milk, in pans three inches deep, in good air, removed from anything that might give it an unpleasant flavor, and where it will be at a temperature of fifty to sixty degrees.
4. Churn the cream at a temperature of sixty-two degrees.
5. Get out the buttermilk, and salt thoroughly within fifteen minutes after churning, either with water or without, as you prefer. Mix the salt thoroughly in every particle. Put up in balls, or pack closely in jars the next day.
6. Remember to work the butter as little as possible in removing the milk; the more it is worked, the more will it be like salve or oil, and the poorer the quality: hence, it is better to wash it with cold water, because you can wash out the buttermilk with much less working of the butter.
7. To make the best possible quality of butter, use only one third of the milk of the cows at each milking, and that the last drawn.
8. In the winter, when cream does not get sufficiently sour, put in a little lemon-juice or calves' rennet. If too white, put in a little of the juice of carrot to give it a yellow hue.
BUTTERNUT.
This is a rich, pleasant nut, but contains rather too much oil for health. The oil, obtained by compression, is fine for clocks, &c.