Show I title Uiim a r or 1 Careful attention to another point I will save labor nnd make better butter I If you stop the burn as > oon ai the I I pJrtlclM of butter have formed about 1 the alto of wheat kernels You con then draw off the butlerriillk and wash It so thoroughly that It will require I very lltlln strength to work It It It Is I necessary or desirable lo work It at nil I1 I wash twice I with cold I I nail brine l then float In a weak brine of about GS df green for a few moments It not particular par-ticular about Iho temperature of the last washing the butter will bo too cold lo make together conveniently and I make II dimcult to handle When you j I hate drained It thoroughly sift over It I n half ounce of salt lo n pound ot butter but-ter Let It remain a short lime to fls I solve tho grains of salt then turn the I crank several times when It will be 1 masted together and qiilln as evenly salted as luand working could do It Do not let Ibo lever nr ladle go over with a sliding plastering motion You may KIUCCIO or pound It with Impunity almost al-most but every lime jou rub It over you spoil as many grains as you touch and so much cf III Is no better thon oleomargarine oleo-margarine For packing use the btst I made best looking welt tubs you can find Scald out with hot water soak with strong brine twcntyfou hours turn that out stud nil lo this brim with scalding hot brine let cool and > our tub li I nt for use Pack as solidly as possible cover tightly nnd set In a cool place until ready for shipping I MoiCof the older butter makers think that you lake all the flavor out of butter but-ter when you wash It little dreaming It Is I not the taste of butter nt all they ore so fond of but simply butter milk others scald and even boll their buttermilk butter-milk until all the delicate flavoring oils Ala dissipated nnd nothing but n tal lowlih grease Is I left You will hardly find two farmer people who will think the same sample Is I flrslclaM Hut hen you send It to n great city you nay confident It 1 will bo graded about tight There Is I too great a demand for timidly firstclass butter for a commission commis-sion man lo let It go for less than best prices Ho will want morn too badly but of course ho can not get morn than It Is I really worth you may bo sure of that and you may be sure also that It > ou feed rightly keep tho burn free from swells by dusting the floor dally with plaster that If you ore very careful care-ful to keep everything about Iho milk and cream perfectly sweet and clean that you churn It as soon ns It Is I perfectly per-fectly sour and Is of a proper temperature tempera-ture that you clop churning as soon as the butter forms In small particles that you wash thoroughly In strong brlno salt and work lightly and pack It In sightly properlyprepared I packages pack-ages and keep milk cream and butter away from Iho nlr ns much as poslbte you can not fall to have butler of n highpriced flavor that will command creamery prices and may bo termed Dairy butter In n quality equal to i creamery Mrs Robertson |