Salting Butter

Tüe proper salting oi butter rcquires great care. Th? salt should be thoroughly incorporated into the mass so as to reach any reinaining jiarticles of either cascin or moisture. All this is perfectly done in tiie churn, if the practical directions givon by the manufacturera are followed. Most people in this country roquire, for flavoring, about one ounce of good, pure alt to a pouud of butter ; but the better paying cfuss of custouiers, who aro a little more fastidious about the quality, prefer about one-hali' as much, and mat is found quite sutfieient for its preservation, if the cabein has been proptTly removed. Independently of its effect as a eomliment, salt has two distinut offices tu rivo in butterraaking : viz., lat, to remore the buttermilk as thorouglily as posjible froni tho pores of the butter; 2d, to rendei harmlei-B what cannot be removed. The salt attracts water trom the buttenuilk that it comos ia contuot with, and also takes up the inilk-sugar. It thua offecte a paitial separation of the constituents ot the buttenuilk. At the same time it, ponotratea tho lutter and converts it iuto a strong brine, vhich renders deeomposition and rancidity ditfialt if not imposxible. Sugar has tho sauie efiect as salt, but it is more costly andno better in any respect. It hardly needs to be stated that the galt must be as pure as possiblo. It must bO perfectly white, must dissolve complotely in water to a clenr.liquid, i Uid.by any turbidity,,without froth or I imcnt, must be absolutely odorless, of a pure salt tasto, without bittci'ness, and in i bioduratüly dry room must remain lree from perceptible moisture. " Onondaga Factory Filled," or " Ashton's," are excellent brands, and we reccommend them, notwithstanding a very prevalont prejudice against any salt of American manufacturo. No other ingrediënt than salt is required for the preservation or ffavoring of buttor, and no other should be osea