To Keep Butter A Year Or More

If the bruter is to ho put down, pre pare it differently. For keeping buttei swect and good through the }rear, tak two pouuds best duiry salt, one pounc of whito granulated nugsir, ono pound oi saltpeter iinoly powdered, and siftcd through miisliu; mix all tbesy veil together, and keep in a wide-mouthoc glass bottle or jar ; put to each pounc of butter (be Fure and weigh il) one anc a half large table=poonfule ; work it in witb ibe hands tül well mixed ; set it in the cellar or ice-!iou.e closelv covered ; next morning work it over again, snd presa tightly down in the firkiu. Thi.-mixture we have tried, and kuow that it preveuts the butter from losing its duliciouo, nutly flavor. To keep cakes of butter for thetable, make a brino of four quarts of water, two pounds of Balt, two pounds of granulated mgar and ooe pound of ssltpeter ; turn on the water boiling bot; let the brine dissolve, and strain it through a cloth. Keepbuiter cakes in a large eartbeo crock, and lay a cotton cloth between each layer of cakes; put a píate over the upper cloth and a stone upon that ; wheu the brine is perfectly cold turn it over tbe cakes, and tliey will keep six montbs or more, if there is no one to devour them. Wben fresh cakes are added, the brine is poured ofl", and a layer of cakea and a layer of oloth added until tbe jar is filiad ; then tbe brine 3 strained tbrougb a sieve upon thom. The crock must be filled to tbe brim with brino, else moisturo and mould will gatbor on the mides. The layers of clotli keep tbe butter irora the air, and as each layor of cakes is caten tbc cloths are removed. Housekeepers who buy a weekly snpply of butter will iind that thia briue will keep tbeir rolls freo from taint. Whcn a butter firkin is not filled at first tías brine keeps tho layer perfectly swect. Turn it off at eacb additional layer and etrain it in sgain. A little extra work perhaps isinvolved, butgood fiiendw, it is neoilf'ul il you desire extra