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People milk their cows twice a day when the cow is milked the milk is strained into a clean basin and is left there for twenty-four hours until the cream rises then the cream is skimmed off and put into another basin it is left there to ripen and is stirred every day from the bottom until it is fit for churning. Then it is churned and when it is churned the butter is taken out and well washed until all the milk has disappeared.
Then it is salted and is maid into large prints or rolls.(continues on next page)Transcribed by a member of our volunteer transcription project.