164 FAMILY RECEIPTS. 



tween osier hurdles and put into the cellar. At this 

 time the gaseous fermentation is well developed, the 

 cheeses are yet very soft, and there is formed on the 

 surface a skin of mould. The cheese taste is very 

 sensible, and not disagreeable, and I think this kind of 

 cheese can be advantageously made by the farmers. 



DIRECTIONS FOR MAKING GOOD BUTTER. 



Butter forms an important item in the produce of the 

 farm, as well as the necessaries for the table. It is of 

 the utmost importance to the farmer who resides near a 

 large town, to establish his reputation for bringing to 

 market fine butter. This is not only profitable of it- 

 self, but gives a comparative recommendation to every 

 thing he has to dispose of. IIow often do we hear the 

 expression in families, "that they bought such an ar- 

 ticle of Mr. C. who makes the best butter that is brought 

 into our market.'' When a man has established his 

 reputation for an article, he not only finds a readier 

 sale for it, but gets a greater price. This is particular- 

 ly the case v*^ith butter. Who among us does not 

 prefer paying two or three cents a pound for a fine, 

 fresh, well flavored article, over the rank, marbled, 

 greasy-looking stuff which is seen daily in our markets? 

 Now the milk for the one was as good as for the other 

 — the only difference being in the manner of making. 

 Having been acquainted with the course pursued 

 by some eminent dairymen and women who preserve 

 their butter through the season fine and fresh, we give 

 the following directions: — 



1st. Let your dairy-room be kept cool, and not only 

 the room, but every utensil used in it, be kept from any 

 rancid, sour, or unpleasant smell. 



2d. Let the milk with the cream be put in the churn 

 as soon as sour, before any putrid fermentation takes 

 place. 



Butter is found to be of better flavor when churned 

 with the milk, than when the cream is churned sepa- 

 rately. Let the churning be continued until the butter 

 i» well collected, after which it should be taken out 



