; put a cloth over top, and
cover with half an inch of fine salt. The only difficulty in keeping
butter grows out of failure to get out all the milk, and thoroughly salt
every particle, within fifteen minutes after churning. Speedy removal of
buttermilk and water, and speedy salting, will make any butter keep.

This subject is so important, as good butter is such a luxury on every
table, that we recapitulate the essentials of good butter making:--

1. Keep everything sweet and clean, and well dried in the sun.

2. Milk the cows, as nearly as possible, at the same hour, and draw the
milk very quickly and very clean.

3. Set the milk, in pans three inches deep, in good air, removed from
anything that might give it an unpleasant flavor, and where it will be
at a temperature of fifty to sixty degrees.

4. Churn the cream at a temperature of sixty-two degrees.

5. Get out the buttermilk, and salt thoroughly within fifteen minutes
after churning, either with water or without, as you prefer. Mix the
salt thoroughly in every particle. Put up in balls, or pack closely in
jars the next day.

6. Remember to work the butter as little as possible in removing the
milk; the more it is worked, the more will it be like salve or oil, and
the poorer the quality: hence, it is better to wash it with cold water,
because you can wash out the buttermilk with much less working of the
butter.

7. To make the best possible quality of butter, use only one third of
the milk of the cows at each milking, and that the last drawn.

8. In the winter, when cream does not get sufficiently sour, put in a
little lemon-juice or calves' rennet. If too white, put in a little of
the juice of carrot to give it a yellow hue.

BUTTERNUT.

This is a rich, pleasant nut, but contains rather too much oil for
health. The oil, obtained by compression, is fine for clocks, &c.

The root, like the branches, are wide-spreading, and hence injurious to
the land about them. Two or three trees on some corner not desired for
cultivation, or in the street, will be sufficient. A rough piece of
ground, not suitable for cultivation, might be occupied by an orchard of
butternut-trees, and be profitable for market and as a family luxury.
The bark is often used as a coloring substance.

CABBAGE.

The best catalogues of seeds enumerate over twenty varieties, beside the
cauliflowers, borecoles, &c. A few are superior, and should, therefore,
be cultivated to the exclu