The surest way is to set the Milk in glaz'd Earthen
Pans or in Leaden Pans, but the Earthen Pans are preferable. It should be
particularly observ'd, that the Dairy be kept cool, for that in hot Weather
contributes greatly to the Advantage of the Butter: I have known some that
have had Streams of Water running thro' them, and at the same Places,
instead of Glass Windows, there have been no Lights at all to them but
thro' Wyer, and Shutters to them, to open or close as the Sun chang'd its
Course. The thatching of the Dairy is much cooler also than Tyling; and
whatever will contribute to keep off the Sun, should be practis'd. There
are yet in some Places in _England_ some Farmers that do not know the use
of the Churn; however, it is certain, that there is no better way of making
Butter than by that means, or something equivalent to it; that is, by
beating the Cream, so that the Oily, or Fat Parts separate from the Watery
Parts, in the most constant and gentle way that is possible, for to use
this beating of the Cream too violently, will make the Butter like Grease;
whereas a gentle beating of the Cream will render it more firm or stiff:
and besides, when the Cream is beat with too much hurry, the Butter will
ferment, and presently change to be of a bad Taste; but if it be gently
beat or churn'd, it will be firm, and will be fit for keeping.
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