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BUTTER. 



upon others, it may not come amiss to be able to 

 instruct a servant how to do the same. 



We acknowledge it to be much easier to preach than 

 to practice. However, we will say that were we a 

 young lady, we should consider it our duty to respect- 

 fully decline all u proposals " for the management of a 

 household, until, among other domestic accomplish- 

 ments, we could make a good, wholesome loaf of bread. 



Below will be found such statements as we have 

 received from those to whom premiums were awarded : 



Miss Susie A. Sawtell, who drew the first premium 

 on white bread, makes it as follows : With three pints 

 of warm milk, one half teacup full of hop yeast, lump 

 of butter of the size of two walnuts, mix good flour 

 into a sponge at night. Set the same to rising till 

 morning ; then stiffen the mixture by more flour ; add- 

 ing a little soda, if it should have become sour, put 

 into a hot oven and bake about three-fourths of an hour. 



Miss Mary 0. Gates sends the following as her 

 method of making rye bread : To three pints of rye 

 flour, add two tablespoonfuls of home-made hop yeast 

 and one pint of milk. Mix well together, then set to 

 rise over night. In the morning put into a pan, let it 

 rise half an hour and bake one hour. 



BUTTER. 



The exhibition of butter was large and of unusual 

 excellence. Considering that it is the chief reliance of 

 a large class of farmers for support and profit, it may 

 not be out of place to devote some space to giving 

 such information on the subject as we have been able 

 to glean from reliable sources, i 



Tne most essential things in butter making after 



