Again, it
must be observ'd, that as the beating or churning of Cream, to bring it to
Butter, is only to separate the oily from the watery Parts of the Cream, so
when once you begin to churn, or beat the Cream, you must continue to churn
or beat it in the most constant manner you can, till the Butter is made:
for if you had perhaps beat the Cream within three or four Minutes of its
becoming Butter, if you leave off the Work but a Minute, the oily and
watery Parts will return to one another, and will require as much Labour as
before to separate them: it is like Oil and Vinegar that have been mix'd by
Labour, and then let alone for a Minute or two, they will divide and
separate from one another, as much as if they had never been mix'd; but the
beating of it too violently, will make the Butter oily, as observ'd before.
As for the Figure of our common Churn, I shall not give a draught of it,
because such as are unacquainted with it may understand it much better by
seeing a Model of it, which may be had at any Toy-Shop in _London_; nay,
the very beating of Cream with a Spoon, in a small Bowl, will bring it to
Butter; but it must be beat regularly.
In the great Dairies in _Holland_, where one Farmer keeps four or five
hundred Cows, the Cream is put into a large Well, lined with Lead, and a
large Beam set with cross Bars is turn'd in the Cream by a Horse; but the
violence of the Motion makes the Butter rather like Oil than Butter; and
the consequence is, that it will not keep long, and as I have heard say,
will not melt well, like the Butter that is made by more gentle means.
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