J. HOUSEHOLD ECONOMY. 361 



the means of all. Having tasted both that which was un- 

 seasoned and that seasoned with vegetables, the writer in the 

 Review expresses his preference for the former, which, in his 

 opinion, makes a soup fully equal to that supplied by many 

 confectioners at six times the price. As a summer food for 

 those who dislike semi-putrid meats, and can not afford to 

 waste any thing, the new food is recommended as worthy of 

 general use. It is stated that this bouillon was largely fur- 

 nished to both the French and German armies and ambu- 

 lances, and that it gave the greatest satisfaction both to the 

 medical men and their patients. 8 A, May 1, 89. 



PRESERVATION OF MILK IX RAILWAY TRANSPORTATION. 



Among the precautions taken by an extensive milk com- 

 pany near London to insure the safe transportation of milk 

 and cream by railway, that to which the most importance is 

 attached consists in the cooling of it to the temperature of 

 50 to 59 Fahr. before filling the cans. Should the milk be 

 placed in the cans at a higher temperature, as from 70 to 82, 

 the motion of the cars will cause the butter to separate as 

 well as to produce a deposit of casein, which change need 

 not be apprehended when milk is at the lower temperature 

 indicated. A farther requirement is to have the vessels com- 

 pletely filled with the milk, and closely fastened. Sometimes 

 a small proportion of bicarbonate of soda is added to the 

 milk in hot weather, with important results in preventing it 

 from turning sour. 9 (7, June, 1870, 43. 



PRESERVING THE FLAVOR OF BUTTER. 



The German Agriculturist says that a great portion of the 

 fine flavor of fresh butter is destroyed by the usual mode of 

 washing, and he recommends a thorough kneading for the re- 

 moval of the buttermilk, and a subsequent pressing in a linen 

 cloth. Butter thus prepared, Recording to our authority, is 

 pre-eminent for its sweetness of taste and flavor, qualities 

 which are retained a long time. To improve manufactured 

 butter we are advised by the same authority to work it thor- 

 oughly with fresh cold milk, and then to wash it in clear wa- 

 ter ; and it is said that even cold and rancid butter may be 

 rendered palatable by washing it in water to which a few 

 drops of a solution of chloride of lime have been added. 10 

 C, 1871, iv., 47. 



Q 



