5. Get out the buttermilk, and salt thoroughly within fifteen minutes
after churning, either with water or without, as you prefer. Mix the
salt thoroughly in every particle. Put up in balls, or pack closely in
jars the next day.
6. Remember to work the butter as little as possible in removing the
milk; the more it is worked, the more will it be like salve or oil, and
the poorer the quality: hence, it is better to wash it with cold water,
because you can wash out the buttermilk with much less working of the
butter.
7. To make the best possible quality of butter, use only one third of
the milk of the cows at each milking, and that the last drawn.
8. In the winter, when cream does not get sufficiently sour, put in a
little lemon-juice or calves' rennet. If too white, put in a little of
the juice of carrot to give it a yellow hue.