Salting Cream For Butter Making

A writer in tho JSomesíead reporta asUtement made at the New Haven lecturas, that by odding a tablespoonful of line alt to a quart of cream, as the latter is skimmcd from off the milk and placed iu the cream pots until enougli aecumulatO3 for churning. the time requircd for churning is reduced two or thrue miuutes. Ia a trial made by the writer he found this to be true, and Iris theory is that the aalt ets upon the thin ooating of the glóbulos f buttur, and so dissolves it that a slight gitation breaks it, auJ the butter oumes t onoe. The experiment can easily be tried by any butter maker.