104 CABBAGE. 



termilk, andean be best worked in by the hand. Let it stand 

 covered closely for twenty-four hours, then work in your in- 

 gredients for final seasoning. For many years I have used 

 one ounce of the following mixture for every pound of butter, 

 taking half of the salt out, and applying it as above. Two 

 ounces of the purest salt (Bay salt is best), one ounce of 

 loaf-sugar, a little less than three quarters of an ounce of 

 saltpetre, pounded very fine, and worked in with the hand. 

 Summer butter requires more salt than butter made late in 

 autumn. The firkin in which butter is to be packed should 

 be of sweet wood, or unglazed stone-ware may be used. Lay 

 salt basted in thin muslin over the butter after it is packed 

 down very hard. 



I shall conclude my remarks on this important subject by 

 quoting the following from Johnson's Farmer's Encyclopaedia 

 on the manner of making butter in Devonshire, England : 

 " In Devonshire the method of making is peculiar to the 

 county. The milk is placed in tin or earthen pans (each 

 holding about eleven or twelve quarts), and placed on an 

 iron plate over a small furnace. The milk is not boiled, but 

 heated until a thick scum arises to the surface ; if, when a 

 small portion of this is removed, bubbles appear, the milk is 

 removed, and suffered to cool. The thick part is then taken 

 off the surface, and this is the clouted cream of Devonshire, 

 which is known all over England. By a gentle agitation 

 this clouted cream is speedily converted into butter." 



CABBAGE. This vegetable requires a great deal of 

 washing and soaking, for in its close leaves are often con- 

 cealed insects which have assumed the color of the leaves 

 they feed on. Put salt in the water it is soaked in, and let 

 the cabbage remain soaking some hours before cooking. 

 When it goes into the pot, drain this water off, and fill up 

 with fresh water in which is a little salt and a small piece of 



