Butter
Tight, waxy, yellow Butter is better than white or crumbly,
which soon becomes rancid and frowy. Go into the centre of balls or
rolls to prove and judge it; if in ferkin, the middle is to be
preferred, as the sides are frequently distasted by the wood of the
firkin--altho' oak and used for years. New pine tubs are ruinous to
the butter.
To have sweet butter in dog days, and thro' the vegetable
seasons, send stone pots to honest, neat, and trusty dairy people, and
procure it pack'd down in May, and let them be brought in in the
night, or cool rainy morning, covered with a clean cloth wet in cold
water, and partake of no heat from the horse, and set the pots in the
coldest part of your cellar, or in the ice house.
--Some say that May butter thus preserved, will go into the winter use,
better than fall made butter.
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