It would be very helpful if we could have a stove in our dairy; not only for the sake of the ripening of the cream, but for comfort and expedition on churning days. How quickly the butter froze into a hard lump this morning after being weighed! We put the pounds into water at 60deg., but of course, it quickly falls many degrees below that, and we think it extracts the flavour a little to keep it for any length of time in water.
The only way is to have two or three pairs of hands to divide the labour and despatch it speedily. Old fashioned people who use their own hands to “clap” the butter have the advantage when it is hard. With the “Scotch hands” I find it impossible to keep up and oh! it makes the shoulders so sore to slap stiff, cobbly butter into shape with wooden hands.
Some people carry their butter into a kitchen where there is a fire to pound but it is not convenient for us to follow that plan.
Every bed is in want of an additional blanket, and we are reproached for not, like wise and foreseeing housewives, anticipating the cold. We even get into an argument over one bed which we reason, has the maximum number of blankets, but the occupant says that he felt a distinct sensation of cold in his knees and toes through the dark watches of the night. What benefit to him is it for us to count the blankets?