Where a gentle way is used in making Butter, it will cut like Wax, and it
should especially be well wrought with the Hands, when it is fresh, taken
from the Churn and salted for common use; for if the Milk be not well
work'd out of it, the Butter will not keep. However, if Butter begins to
decay in goodness, or change to an ill Taste, let it be work'd well, and
wash'd with Water, and it will come to itself, and will bear salting and
potting as well as fresh Butter; but always observe not to put up Butters
of several sorts into the same Pot or Vessel, but chuse that of the same
Dairy, and of the same making, if possible. One of the most curious Women I
have met with in this way, is Mrs. _Cowen,_ a Shopkeeper at _Newport Pond_
in _Essex,_ who pots great quantities every Year; there are undoubtedly
many others who are very good in this way, but as I do not know them,
therefore I may be excus'd if I mention her in particular.
Again, Butter that was good originally, and well potted, may be wash'd and
beaten in the Winter, so as to be made more sweet and palatable than fresh
Butter, made in many Places, at that time of the Year; and this is
frequently practiced about _London,_ where the workers of it get more than
twice the first Price of the Butter, by their Care and Labour.
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