Show 1 1 l l A recent writer inthe america give the following particulars the manu t r 1 7 C facture of butter will be of interest and value to many rural readers it id a sound rule that everything should go to as soon as itis ready this rule applies with particular force a perishable article as butter it can bo kept but it required some latitude to evau calL such bulter sweets ta make longer than it a liberal allowance of aau to neutralize the of the buttermilk that cannot always be gotten out the french and eng iash markets for the highest grades that no salt whatever hs put in it the best markets af pf this country are tending in the eam e direction the higher the price paid for the butter the less be tolerated in butter is very hard to matto and must bo marketed and should bo eaten within four or five days from the churn the compensation for chis basto andea tra labor isthan is that of it is consumed the price 1 as generally much ahone that of the highest market quotations we have heretofore described the process of making granular butter thi 3 sam ply butter winch is tho churn nitis inthe mustard seed or wheat grain condition befaro it is gathered into larger masses the buttermilk is drawn fra nd cold water or even ice water added then itiba washed i 4 J 4 with cold water removed from the churn ito barrel or atone jar without mashing grains and the vessel is then filled up with strong brine before hip ing jhc thc first brino bo changed isS twill consid look dand a seconda brine will probably TO c in the brine the butter must be y a circular piece of wood pearly tiep the barrel or by a platoff in a and weighted so that it will be kept submerged such butter will keep for weeks and when removed arous tho brine and rinsed well with watery becomes virtually and ia easily worked inu rolls ori printa tai suit the f forked without wash ing out th ebrine thea very alight flavor of salt is to our an im j i i r vicioria Vic ioniA ordered that P b a liht ocl with u M w 1 |