SC - "bog butter"

[snowfire at mail.snet.net]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>

 From the Book "Food and Cooking in Prehistoric Britain: History and Recipes"

The following is a passage about the way butter was probably made in 
prehistoric times.  It is noted that this method was used until recently in 
the Orkney Islands.

"The milk was left to stand in the churn for 2 - 3 days until it thickened 
naturally.  When the butter was slow in coming some red hot "Kirnin' stones 
were thrown in to help the separation process.  When the butter had gathered 
at the top it was lifted out into an earthenware dish and washed several times 
in cold water to remove any remaining milk, which could turn it sour quickly. 
It then had to be de-haired by passing a knife through it several times to 
remove any animal hairs on the knife edge.  In many part of Britain it was the 
custom to bury the butter in wooden vessels or baskets, or occasionally in 
cloth, bark, or leather containers, in peat bogs.  Many discoveries of this 
"bog butter" have been made...."

Has anyone heard of this before?

Elysant
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