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- Churning is carried out in every farm house in the country. Nearly every farmer has two or three cows, which he milks morning and evening.
When the milk is brought in it is strained into large milk baisins and left in a cool place for twenty four hours in winter and twelve in Summer time, and then it is skimmed into a large crock and left there for six or seven days in Winter and for two days in Summer. Then it is put into the churn and churned slowly until it is broke and then some(continues on next page)Transcribed by a member of our volunteer transcription project.