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