In order to get plenty of butter, put the milk in a cellar or a building with double walls – it must be somewhere cold. Let the milk stand there for at least 2 days or until the cream does not stick to the fingers when it is touched. The milk will not curdle but becomes very thin and blue instead and the cream turns quite thick and perfect. Collect the cream in a chum and it will be found to be so thick that, after it has been churned a little, it is often possible to lay the churn on its side without anything running out. It is consequently heavy to chum.