that cream French Mode of Making Butter. being mislaid, and not to be had at the proper time. kept for a few days loses a portion of its water and A prompt and easy means to manufacture butter It is fastened to the board, A, which in turn is is to put the cream into a sack of linen, neither too… … weighing from five hundred to seven hundred pounds struction it is simply a jack, A, hinged to the board, each They are raised a distance of from eight to becomes curded when exposed to the air. If churned B, and fitted with a spring, C, which holds it upright ten inches, and dropperl frem sixty to…
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