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Show Good Butter. 'H It Ib not every woman who knows - H what good butter really Is. In how H many establishments thnt prldo them- ' H solves on their cuisine haa not one JH met with poor and tasteless butter, H oily buttor, even with a tainted artl- olo which gives a flavor to all the H cooking and tho cakes? The yellow H butter of tho ordinary hotel is a thing H to shuddor at not to eat. Butter fao H torios and separator havo done much H toward bringing a sound quality -with- H In tho reach of many people; but with ,H tho agricultural report on butter be H foro us, with Its scathing comments H on the prevalence of coloring matter, H tho disguises ot margarine and lard, H or tho uso of boraclc acid, one appro- -H elates Uio security ot first-rate butter, H above suspicion, mado in tho old-fash- H ionud way, though It must be ownod it H is not easy to obtain and very little 9 Is qulto pure. H |