I he cream need not be churned every day, exeept in the hot months. A small-sized atmospherie churn will be found the most useful, as butter comes in it very quickly ; it can also be used for milk butter ; but if this cannot be had an ordinary plunge churn made of tin will do as well ; that is to say, a cylinder of tin, fifteen inches long by’ five in diameter, with a cover, through which passes a wooden or tin plunger, with flanges pierced with holes. This is, at any rate, a <| nicker and more cleanly plan than having the butter made by the khilmulgar in a slop basin by means of a fork. A I lO The Complete Indian very good churn is inade at the Roorkee workshops, where prices, &c., may be liad on application. Kvery tliird or fourth day is quite sufficient in the winter to churn butter, whicli is alrvays sweetest when made from slightly sour cream ; the reason being supposed to be that the mem- braneous envelope in which the fatty portions are enclosed breaks more readily when .slightly weakened bv fermenta- tion, and thus the oily matter is completelv set free from it. Butter that is absolutely pure, and that contains little or no caseine, will keep sweet for weeks. This is the reason why clarified butter or ghee keeps so long. The curdy matter siidvs to the bottom wdien the butter becomes liquefied by heat, and is strained away. Sometimes butter will not come, d'he cream thickens, and little grains of butter may be seen in it; still it will not separate. In cold weather this may arise from too low a temperature, in Avhich case add a tea- cupful of hot water, or place the churn in hot Avater if the cream is thin. In Avarm AA'eather, it generally comes from too high a temperature, AA'hen a lump of ice is the best remedy. OtherAvise set the churn aside in an earthen vessel filled Avith cold Avater for an hour or more, and then begin churning again. Sometimes a teaspoon of vinegar Avill bring butter Avhen all else fails ; but Avith an atmospheric churn difficulty of any sort is rare. The best temperature for making good, firm butter is betAveen 60° and 62°. Opinion is divided as to Avhether butter should be Avashed in Avater or not. It is said to keep better if the buttermilk is simply Avell squeezed out of it ; but in India, unless there is jAersonal supervision, Ave advise plentiful Avashing in many Avaters, for this simple reason — a native can xcc if the Avater still runs milky, and has no excuse for leaving the butter until it runs clear ; but he can ahvays say he thought it aa us all right on the dry system. When Avashing in Avater is adopted, the best j)lan is to pour off the buttermilk carefull}', and fill the churn up Avith Avater tAvo or three times, AAorking the plunge gently. 'I’he butter may then be removed to a basin, and washed carefully Avith Avooden sj)ats. Finally, it should be finished in strong salt and Avater in Avhich a little boracic acid has been dissolved if the butter has to be kej)t, and then hecdcn on the spats till all the moisture is extracted. If it is desired to keep it fresh, the best plan is to make Housekeeper and Cook 1 1 1

AI-modernized reading of the original text

The cream need not be churned every day, exeept in the hot months. A small-sized atmospherie churn will be found the most useful, as butter comes in it very quickly ; it can also be used for milk butter ; but if this cannot be had an ordinary plunge churn made of tin will do as well ; that is to say, a cylinder of tin, fifteen inches long by five in diameter, with a cover, through which passes a wooden or tin plunger, with flanges pierced with holes. This is, at any rate, a quicker and more cleanly plan than having the butter made by the khilmulgar in a slop basin by means of a fork. A I lO The Complete Indian very good churn is inade at the Roorkee workshops, where prices, &c., may be liad on application. Every third or fourth day is quite sufficient in the winter to churn butter, whicli is alrvays sweetest when made from slightly sour cream ; the reason being supposed to be that the membraneous envelope in which the fatty portions are enclosed breaks more readily when .slightly weakened bv fermentation, and thus the oily matter is completelv set free from it. Butter that is absolutely pure, and that contains little or no caseine, will keep sweet for weeks. This is the reason why clarified butter or ghee keeps so long. The curdy matter sinks to the bottom when the butter becomes liquefied by heat, and is strained away. Sometimes butter will not come, d'he cream thickens, and little grains of butter may be seen in it; Still it will not separate. In cold weather this may arise from too low a temperature, in which case add a teacupful of hot water, or place the churn in hot water if the cream is thin. In warm weather, it generally comes from too high a temperature, when a lump of ice is the best remedy. Otherwise set the churn aside in an earthen vessel filled with cold water for an hour or more, and then begin churning again. Sometimes a teaspoon of vinegar will bring butter when all else fails ; but with an atmospheric churn difficulty of any sort is rare. The best temperature for making good, firm butter is betAveen 60° and 62°. Opinion is divided as to whether butter should be washed in water or not. It is said to keep better if the buttermilk is simply well squeezed out of it ; but in India, unless there is personal supervision, we advise plentiful washing in many waters, for this simple reason — a native can see if the water still runs milky, and has no excuse for leaving the butter until it runs clear ; but he can always say he thought it was all right on the dry system. When washing in water is adopted, the best plan is to pour off the buttermilk carefully, and fill the churn up with water two or three times, working the plunge gently. The butter may then be removed to a basin, and washed carefully with wooden spats. Finally, it should be finished in strong salt and water in which a little boracic acid has been dissolved if the butter has to be kept, and then beaten on the spats till all the moisture is extracted. If it is desired to keep it fresh, the best plan is to make Housekeeper and Cook 1 1 1

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