Prescott Transcript in Prescott, Wisconsin

Butter Making Methods From a 19th Century Dairy

A correspondent describes traditional butter making practices including milk handling, churning, and temperatures. Procedures cover separating cream, maintaining cleanliness, using a 60 to 65 degree milk range, scoring churn outputs, brine packing, and timing for mid May production to ensure thick butter. The account details utensils, measurements, and labor required by a family dairy operation.