REAM. Boil a pint of cream with a stick of cinnamon, and some
lemon peel. Take it off the fire, and pour it very slowly into the
yolks of four eggs, stirring it till half cold. Sweeten it, take out the
spice, and pour it into a dish. When cold, strew over it some white
pounded sugar, and brown it with a salamander. Or, make a rich custard
without sugar, and boil in it some lemon peel. When cold, sift over it
plenty of white sugar, and brown the top with a salamander.

BUTTER. No one article of family consumption is of greater consequence
than butter of a superior quality, and no one requires more care and
management. It possesses various degrees of goodness, according to the
food on which the cows are pastured, and the manner in which the dairy
is conducted; but its sweetness is not affected by the cream being
turned, of which it is made. When cows are in turnips, or eat cabbages,
the taste is strong and disagreeable; and to remedy this, the following
methods have been tried with advantage. When the milk is strained into
the pans, put to every six gallons one gallon of boiling water. Or
dissolve one ounce of nitre in a pint of spring water, and put a quarter
of a pint to every fifteen gallons of milk. Or, in churning, keep back a
quarter of a pint of sour cream, and put it into a well-scalded pot,
into which the next cream is to be gathered. Stir that well, and do so
with every fresh addition.--TO MAKE BUTTER, skim the milk in the summer,
when the sun has not heated the dairy. At that season it should stand
for butter twenty-four hours without skimming, and forty-eight in
winter. Deposit the cream-pot in a very cold cellar, unless the dairy
itself is sufficiently cold. If you cannot churn daily, shift the cream
into scalded fresh pots; but never omit churning twice a week. If
possible, place the churn in a thorough air; and if not a barrel one,
set it in a tub of water two feet deep, which will give firmness to the
butter. When the butter is come, pour off the buttermilk, and put the
butter into a fresh scalded pan, or tubs, which have afterwards been in
cold water. Pour water on it, and let it lie to acquire some hardness
before it is worked; then change the water, and beat it with flat boards
so perfectly, that not the least taste of buttermilk remain, and that
the water which must be often changed, shall be quite clear. Then work
some salt into it, weigh, and make it into forms; throw them into cold
water, in an ear