Immediately after the cow is milked, strain the milk into clean pans,
and set it over a moderate fire until it is scalding hot; do not let
it boil; then set it aside; when it is cold, skim off the cream; the
milk will still be fit for any ordinary use; when you have enough
cream put it into a clean earthen basin; beat it with a wooden spoon
until the butter is made, which will not be long; then take it from
the milk and work it with a little cold water, until it is free from
milk; then drain off the water, put a small tablespoonful of fine salt
to each pound of butter and work it in. A small teaspoonful of fine
white sugar, worked in with the salt, will be found an
improvement--sugar is a great preservative. Make the butter in a roll;
cover it with a bit of muslin and keep it in a cool place. A reliable
recipe.