Note 206 — Chapter XII

A remarkable preparation is hatted kit, in Erse, Bainne ce. Buttermilk is put into a kit with a spiket, and left to stand for twenty-four hours: warm milk is poured on twice a day, for three or four days; the top is then a sort of coagulated cream; the lower part is let to run off. It is now, like Carstophine cream, falling into disuse. It is mentioned in the Gowrie trial, two centuries and a half ago. “Ane fyne hattilkit wt sukar, comfietis, and wyn.”—Pitcairn’s Trials, part iv. p. 285.

Crowdy butter is made as follows: The milk is yearned, and then placed on a dish, and left till the whole of the whey has run off. The curds are then worked up with butter or cream, and it will keep for a month: it spreads soft like butter, and gets softer the longer it is kept.