“Next morning we received from Major Gordy a barrel of sugar, another of corn meal, some pails of milk, and a quantity of newly made butter, together with potatoes and other needful articles—and all this without being allowed so much as to offer him the least recompense. The day after, we returned to breakfast by invitation, and found in the house several strangers armed with rifles and double-barrelled guns. After we had been introduced to all around, we seated ourselves, and made a vigorous attack upon our host's eggs and bacon, coffee, tea, and milk. As this important business was proceeding, I was delighted to hear the following anecdotes, which I hope you, my dear friend, will relish as much as I did.”
A cook of roughly the same moment, setting down the same dish.
Butter is an expensive article, and should be selected with care. If one have the proper place for storing it, and can get it direct from some trustworthy dairy, it would be economical to purchase the winter’s supply in October. About fifty pounds will be enough for a family of two for six months. This should be put up in two or three small tubs. It must be kept in a cool, sweet place. Eggs, of course, are best fresh. It is wise economy for the young housekeeper to pay the extra price, and always be sure of the quality of her supply. Pure milk is a most important adjunct to the table. As far as it is in her power to do so, the housekeeper should see that the supply comes from a wholesome source, and then do her part to keep the milk good by having the vessels perfectly clean and the surroundings such that the milk shall not be contaminated.
Sources: The passage is from Francis Hobart Herrick, Audubon the Naturalist: A History of His Life and Time. Vol. 2, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, boar stamp.