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- Churning is carried on in every farmers house. First the cow is milked, then the milk is strained into a basin or bowl and allowed to stand for twenty four hours until the cream has formed. The cream is, next separated from the milk, and reserved in a large crock for five days in cold weather, and for forty eight hours in Summer months.
The churn is thoroughly washed with boiling water before the milk is churned. The cream is then poured in and churned quickly until(continues on next page)Transcribed by a member of our volunteer transcription project.