Ten Rules For Making Butter

In making oa bulter there ure several öice operations to be gono through vvith, Inch requiro; au eye to cleaiiliuqss, forethouglit, and some iittlu exponeiicu. "1. On milking olean, fast, yet gently, rogularfy twioe u duy, dependa the suceess of the d.iirvman. Bad milkers should not be toleratod in a herd ; botter pay doublé priee for good onos. 2. Straiiiing is quite simple, hut t ghoulil by buina in mind that iwo pans about hall full each vvill produce a greater aiiH'uiil ot' orean) tliun tha same miik in but pne pan; the reasou of this is the gronïer surface. 3. Soukliiig is quite an important feature in the way of' making buttei' in cool wenther ; the cream risos inuoh fjuicker, the nuilk keeps iii;:ch longor, thu b'.itter is of a betttor color, and churus in ono half the time. 4. Skiminintf hould ahvays be done befo-re the milk bocomes loppered ; otbervvise much of the creum turna into whey and is lost. 5. Churning, whother by hand or otherwise, should ocoupy forty or fifty minutes. 6. Washing in cold soft water is ono of j(8 preserving' qualities, and should be contiimed until it shows no color ol' the milk by the nso of the ladlo. Very hard water 's highly charged with limo, aind must in a u easure im part to it alkaline proporties. 7..,Sall!ng is necessarily done with the best kind oí ground salt; the quan tities vary according to the state it is tiken from the churn - if soft, more; f fiard, less; ahvays taking the taste for the surost guide. 8. First vvorking after about twentyfour hours, is for the purposo of giving it greater üompaotness. 9. Second working takes place at time of packiüg, and when the butter has dissi'lved the sult, that ihe brine naay be worked out. 10. Puuking is done with the hands, or vvith a botter mail , and hen the butter is put into woodun vessels they ehould bo soaked two or threo dfiys in strong brine bofore usiüg. After eaeh packiDg cover tho butter with a wet cloth, and put a layer of salt upon it. In thia way the snit can easily be removed at any time by siuiply taking hold of the edges of the cloth. Butter mado in this way will koen