_Variety 1._ BUTTER-MILK BUTTER.—This has not been well worked, and has the taste of fresh buttermilk. It is not very disagreeable to such as love fresh buttermilk; but as it is a flavor not expected in good butter, it is usually disagreeable.
_Variety 2._ STRONG BUTTER.—This is one step farther along, and the buttermilk is changing and beginning to assert its right to predominate over the butteraceous flavor; yet it may be eaten with some pleasure if done rapidly, accompanied with very good bread.
_Variety 3._ FROWY OR FROWSY BUTTER.—This is a second degree of strength attained by the buttermilk. It has become pungent, and too disagreeable for any but absent-minded eaters.
_Variety 4._ RANCID BUTTER.—This is the putrescent stage. No description will convey, to those who have not tasted it, an idea of its unearthly flavor; while those who _have_, will hardly thank us for stirring up such awful remembrances by any description.
_Variety 5._ BITTER BUTTER.—Bitterness is, for the most part, incident to winter-butter. When one has but little cream and is long in collecting enough for the churn, he will be very apt to have bitter butter.
_Variety 6._ MUSTY BUTTER.—In summer, especially in damp, unventilated cellars, cream will gather mold; Whenever this appears, the pigs should be set to churn it. But instead, if but just touched, it is quickly churned; or, if much molded, it is slightly skimmed, as if the _flavor_ of mold, which has struck through the whole mass, could be removed by taking off the colored portion! The peculiar taste arising from this affection of the milk, blessed be the man who needs to be told it!
_Variety 7._ SOUR-MILK BUTTER.—This is made from milk which has been allowed to sour, the milk and cream being churned up together. The flavor is that of greasy, sour milk.
_Variety 8._ VINEGAR BUTTER.—There are some who imagine that all milk should be _soured_ before it is fit to churn. When, in cool weather, it delays to change, they expedite the matter by some acid—usually vinegar. The butter strongly retains the flavor thereof.
_Variety 9._ CHEESY BUTTER.—Cream comes quicker by being heated. If sour cream be heated, it is very apt to separate and deposit a _whey_: if this is strained into the churn with the cream, the butter will have a strong cheesy flavor.
