Note 199 — Chapter XII
Reading edition
In Ireland they churn the whole milk. The striplings (the last milk from each cow, which is the richest) are put together in a deep crock, morning and evening till full. Any cream or whole milk which has remained over is added, it is not churned till it has become quite thick, this takes two or three days in summer, but in winter more, unless the temperature is kept up. The butter milk that remains, is far more nutritive than that from the churned cream, and is used for various domestic, culinary, nursery, and poultry-yard purposes.