TO MAKE BUTTER

The milk pans should be scalded every day. After the milk has stood twenty-four hours, skim off the cream and deposite it in a large earthen jar kept closely covered. Stir up the cream with a stick every day to prevent the skin from gathering. But- ter of only two or three days is best. Strain the cream from the jar into the churn and put on the lid. In warm weather move the handle slowly, or the butter will be too soft. When the handle moves with great difficulty the butter has come. Take it out with a wooden ladle and squeeze out the remains of milk. Add a little salt and work it well. Set it in a cool place for three hours, then work it again. Wash it in cold water and put it away for use.

To CURE BETTER IN THE BEST MANNER. — The following receipt is from "The Housewife's Manual," a work said to have been prepared by Sir Walter Scott.

Having washed and beaten the butter free from buttermilk, work it quickly up, allowing a scanty half ounce of fine salt to the pound. Let the butter lie for twenty-four hours, or more, then for every pound allow a half ounce of the following mix ture:— Take four ounces of salt, two of loaf sugar, and a quar- ter of an ounce of saltpetre. Beat them all well together, and work the mixture thoroughly into the butter; then pack it down in jars or tubs. Instead of strewing a layer of salt on the top of the butter, which makes the first slice unfit for use, place a lajer of the above mixture in folds of thin inuslin, stitch it

BREAD AND YEAST. 109

loosely and lay this neatly over the top, which will effectually preserve it.