Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 4 of 6 · from the scan, no model involved
Sperryville
By SALLY KEYSER
987-8471
and for what seemed like a long time.
After all the milk was separated everything had to be taken apart, washed, and scalded so it would be ready for the next milking.
A cream can was provided by the Culpeper Creamery to pour the cream into. They came each week to pick up their can full of our cream, and would leave an empty one. They paid us according to the cream we provided.
There was many uses for the milk. If you left the milk out it became clabber. This was heated on the wood stove until it slowly went into curds and became cottage cheese. You then drained it well and added good cream. Some even like the clabber to eat. This is a slightly different form of yogurt today. The cream and milk was used plentifully for drinking and cooking. We did not have cool whip then, so the heavy cream was whipped with a hand egg beater for cobblers and desserts.
We made our own butter in a wooden churn which was turned by hand. This took forever if the cream was too sweet (new) older cream churned much faster. As we churned we sang the song “Come butter come, come butter come, there’s a pretty little girl waiting for some.” We entertained ourselves and thought this helped pass the time while we were churning. The buttermilk was drank and used for making bread. Any left over was added to the feed for the hogs, chickens and cats.
95.2%