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108 DOMESTIC COOKERY AND

next day, when the cream will be thick and rich, and
churns easier.

If the weather is very cold, and the cream has been
chilled, have a large pot of water over the fire, set in the
bucket when it is near boiling heat, and keep stirring
till it is milk-warm; have the churn scalded and put it
in; by churning steadily, it will come as quick as in
summer; one good working answers very well for butter
in winter; always scald the churn, before you put in the
cream, in cold weather.

To Put Up Butter for Winter

Take one pound of fine salt, half a pound of loaf sugar,
and quarter pound of saltpetre; rub them fine
and mix them well together; put one ounce of this mixture
to each pound of butter; work it in well and pack
it in a stone jar; cover it with a cloth, put salt on the
top, and tie it up; it will not do to use for a month, and
will keep its flavor till spring.

Another way to keep butter, is to work it well, and
salt it rather more than for table use, and pack it in stone
pans or jars, with a thin cloth on the top, and salt on it
an inch thick; keep it in a cool place, and if it is sweet
when made, it will keep good till spring; it should be
tied up with paper to exclude the air.

Cheese.

Persons living in the country sometimes have more
milk than they can use, of which cheese may be made.
Put four gallons of new milk in a clean tub that is
kept for the purpose; skim your night's milk, and put
two gallons of it over the firre; when it is near boiling
put it in the tub with the new milk, and the rest of the
night's milk; it should be rather more than milk-warm,
if it is too warm the cheese will have a strrong taste.
The day before you make cheese, put a piece of rennet
three inches square in a tea-cup of water, and stir it in
the milk; cover the tub and let it stand in a warm
place; when the curd begins to form, cut it in squares
with a long wooden knife, and spread a thin towel over