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With bare and sinewy arms they beat up and down in tiresomely monotonous stroke the long-handled dashers of cedar churns standing in the wide, open "entries" of the "double-houses;" they arrayed their well-scalded milk crocks and jars where the sun's rays would still further sweeten them; they plied swift shuttles in the weaving sheds; they toiled over great, hemispherical kettles of dye-stuffs or soap, swinging from poles over open fires in the yard; they spread out long webs of jeans and linen on the grass to dry or bleach, and all the while they sang sang the measured rhythm of familiar hymns in the high soprano of white women sang wild, plaintive lyrics in the liquid contralto of negresses.
Rack off into a clean barrel, let stand six months longer, then bottle or put in demijohns. This improves greatly with age up to the fifth year after that the change is unappreciable. Grape Cider: Fill a clean, tight, well-scalded barrel with ripe wild grapes picked from their stems. Add spices if you like, but they can be left out. Fill the vessel with new cider, the sweeter the better.
A few stones left in give a fine bitter almond flavor after the plums have stood a while. Take care not to scorch, cook until very thick, then add strong vinegar, a cupful to the half-gallon of fruit. Boil three minutes longer, put hot into well-scalded jars, lay brandy paper over, or seal with paraffin. Baked Peaches: Especially fine with barbecued lamb or roast duck or smothered chicken.
When the milk is strained into the pans, put to every six gallons one gallon of boiling water. Or dissolve one ounce of nitre in a pint of spring water, and put a quarter of a pint to every fifteen gallons of milk. Or, in churning, keep back a quarter of a pint of sour cream, and put it into a well-scalded pot, into which the next cream is to be gathered.
Strain the lemon juice and pour it into the boiling milk. Lay a piece of fine, well-scalded muslin over a colander. Pour the curdled milk into this. When it has drained draw the edges of the muslin together and squeeze and press the cheese. Leave it in the muslin in the colander, with a weight on it for 12 hours. It will then be ready to serve.
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