CHAP, xxii.] FARMING FOR LADIES. 441 



the butter whitish, with comparative want of 

 flavour; both colour and taste may, however, 

 be much improved if the outer coat of an Al- 

 teringham carrot be scraped off and the pulp 

 boiled in a little milk, which is then to be 

 strained off, and mixed with that in the churn. 



In making up the butter, if a very small 

 quantity of finely powdered salt be slightly 

 sprinkled through it, it will improve the 

 flavour; but it should be so small and fine 

 as not to allow the taste of salt to be percep- 

 tible. Some dairy-maids, therefore, merely 

 dissolve a little salt in the water in which 

 the butter is washed ; and others are content 

 either to put the salt only into the water in 

 which the butter is placed after being made 

 up ; while many omit it altogether. We prefer 

 putting the salt, or rather saltpetre, to the 

 cream, when skimmed, as tending to pre- 

 serve it and rendering the butter firmer : the 

 quantity to be not less than a quarter, nor 

 more than half an ounce, to each quart. 



In curing the butter for winter consumption, 

 the quality of the salt to be used should be 

 carefully looked to ; for if it be of the coarse 

 sort usually sold in the country oil-shops, it 



