k it in a little and set in a cool place
for an hour to harden, then work and knead it until not another drop
of water exudes, and the butter is perfectly smooth, and close in
texture and polish; then with the ladle make up into rolls, little
balls, stamped pats, etc.

The churn, dasher, tray and ladle should be well scalded before using,
so that the butter will not stick to them, and then cooled with very
cold water.

When you skim cream into your cream jar, stir it well into what is
already there, so that it may all sour alike; and no _fresh cream
should be put with it_ within twelve hours before churning, or the
butter will not come quickly; and perhaps, not at all.

Butter is indispensable in almost all culinary preparations. Good
fresh butter, used in moderation, is easily digested; it is softening,
nutritious and fattening, and is far more easily digested than any
other of the oleaginous substances sometimes used in its place.

TO MAKE BUTTER QUICKLY.

Immediately after the cow is milked, strain the milk into clean pans,
and set it over a moderate fire until it is scalding hot; do not let
it boil; then set it aside; when it is cold, skim off the cream; the
milk will still be fit for any ordinary use; when you have enough
cream put it into a clean earthen basin; beat it with a wooden spoon
until the butter is made, which will not be long; then take it from
the milk and work it with a little cold water, until it is free from
milk; then drain off the water, put a small tablespoonful of fine salt
to each pound of butter and work it in. A small teaspoonful of fine
white sugar, worked in with the salt, will be found an
improvement--sugar is a great preservative. Make the butter in a roll;
cover it with a bit of muslin and keep it in a cool place. A reliable
recipe.

A BRINE TO PRESERVE BUTTER.

First work your butter into small rolls, wrapping each one carefully
in a clean muslin cloth, tying them up with a string. Make a brine,
say three gallons, having it strong enough of salt to bear up an egg;
add half a teacupful of pure, white sugar, and one tablespoonful of
saltpetre; boil the brine, and when cold strain it carefully. Pour it
over the rolls so as to more than cover them, as this excludes the
air. Place a weight over all to keep the rolls under the surface.

PUTTING UP BUTTER TO KEEP.

Take of the best pure common salt two quarts, one ounce of white sugar
and one of saltpetre; pulverize them toge