is not injured or mashed,
and is thus far kept perfect. And in working in the salt the ladle or
roll or worker, whatever it is, should never be allowed to slip on the
butter,--if it does, it will destroy the grain,--but it should go upon
the butter in a pressing or rolling motion."

Test the temperature of the cream with a thermometer, and churn it at
60 deg. in summer and 62 deg. in winter. If the butter is soft, it may be
hardened by pouring onto it while working a brine made by dissolving a
pint of salt in ten quarts of water. The salt used in the butter should
be carefully measured, three fourths of an ounce of salt to the pound
being the usual allowance.

Butter, like milk, absorbs odors readily, and should never be allowed to
remain in occupied rooms or any place exposed to strong or foul odors,
but be kept covered in a cold place.

CHEESE.

Cheese is a product of milk prepared by separating the casein, with more
or less of the cream, according to the manner in which it has been
prepared, from the other ingredients of the milk. It is an article,
which, although possessing a large proportion, of nutritive material, is
very difficult of digestion, and the use of which is very questionable,
not only for this reason, but because it is very liable to contain a
poison called tyrotoxicon, capable of producing most violent and indeed
fatal results, according to the remarkable researches of Prof. Vaughan
of Michigan University. This poison is sometimes found in ice cream and
custards, cream-puffs, etc., made from stale milk or cream.

It is much better to use milk in its fresh, natural state than in any of
its products. Made into either butter or cheese, we lose some of its
essential elements, so that what is left is not a perfect food.

_RECIPES_

HOT MILK.--Milk is more easily digested when used hot. This is not
due to any marked chemical change in the milk, but to the stimulating
effect of heat upon the palate and stomach.

To prepare hot milk, heat it in a double boiler until a wrinkled skin
appears upon the surface. In the double boiler it may be kept at the
proper temperature for a long time without difficulty, and thus
prepared, it forms one of the most healthful of foods.

Milk, either cold or hot, should be taken a few sips only at a time, and
not be drank in copious draughts when used in connection with other
foods at mealtime. It will then coagulate in the stomach in small flakes
much more easily