RECEIPT BOOK. 211 



supply our market with butter. — He was led to 

 make the suggestion in consequence of having no- 

 ticed that our butter made after the cattle are put 

 to hfiv, is almost universally white. He says 

 that in his country the dairy women avoid this by 

 grating some orange carrots, the juice of which, 

 after being strained, is mixed with the cream pre- 

 vious to churning. Butter thus manufactured 

 acquires not only a beautitul yellow colour, but a 

 flavor which adds greatly to its value. The quan- 

 tity of carrot juice necessary to be used for this 

 purpose may easily be ascertained: indeed the 

 judgment of the manufacturer cannot fail to sug- 

 gest very nearly the quantity necessary to give iv 

 a proper colour. 



*drt of dressing Flax so as to resemble Silk, as 

 practiced in Germany. 



TaKe one part of lime, and between two and 

 three parts of wood-ashes; pour over them a due 

 proportion of water to make a strong and sharp lie 

 after they have stood together all night, which 

 must be poured off* when quite clear. Tie hand- 

 fulls cf flax at both ends, to prevent its entangling, 

 but lot the middle of each be spread as oden as 

 possible, in a kettle, on the bottom of which has 

 tirst been placed a little straw with a cloth over it. 



Then put another cloth over the flax, and so 

 continue covering each layer of flax with a cloth 

 till the kettle be nearly full. Pour over the whole 

 the clear lie, and after boiling it for some hours 

 take it out, and throw it in cold water. This boil- 

 ing, &.C may be repeated, if judged requisite. 



The flax must be each time dried, hackled, 

 beaten, and rubbed flne; and, at length, first 



