A Process for Making Butter.
1743. Witte, A., [trading as Fricke & Witte]. Jan. 24. Butter. - In making butter, the cream is mixed with souring or ripening materials twice or oftener at intervals of from one to two hours. It is then kept at 2-4 C. until sufficiently ripened, and brought rapidly to a temperature of 11-13 C. and churned.