Butter Packing

The secret of keeping butler isweot f'or a cnn-iclurablo time ia to make afifct rute article, and then to keep it iïoin abaorbioj odors from surrounding object?. It is e strong absorbent aud its " sense of utuell" ia vi 'iy acute. In su turner good pastures sliould be providcd, and rich and succulenl grasses and plenty of pure water. If the pasture is scant and grown up with n tho butter will often have a bitter taste, caused by the cows feeding on weeds. Impure water will also affect the quality. Wliile the ill-effects may not be penvptible in freshly made butter, it is snra to show to sliow itsolf alter the battor hasattained age. The utensils useJ in the diiry must be scrurmlouMj rlean and the atiuofiphere of the uiilk-room free frnm iuipurities. Having Mtkfied yourself that ymi have got a good article of butter, procuro a jar of suitable size and put m i cliurning of butter, on the top of wliich put a damp cloth and cover with an inch of alt. When you have anotlior chuining ready, remove the eloth, put in your butter, and replaca the eloth and salt. The buiter sliould be packed .sulid, as the air is niuch ea-iier excluded than who-n in rolls. Continue the aboye proöcss until tliejar is h'lled within an inch or two of' the top ; put on the cloth and fill it with fait. Takt' :i boa Tget and four inchea decper tlian the jar, in the bottqm of which place two oohes of' salt, put in the jar, aud fill up all around the sides and over the top of the jar with salt, and set the whole in a coo! place until wantod. Butter put up in tliis way will keep sweet a long time aud cannot readily bo told from fre.-lily-iuade butter.