SOUTHERN CULTIVATOR. 
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Soinestit (Etoimimj ml IletifW. 
TO MAKE BUTTER IN FIVE MINUTES WIT-H 
out a Cliurii. 
A correspondent highly recommends the following re- 
ceipe: After straining the milk, set it away for about 
twelve hours, for the cream to “rise.” (Milk-dishes 
ought to have good strong handles to lift thtm by.) Af- 
ter standing as above, set the milk, without disturbing it 
on the stove ; let it remain there until you observe the 
coating of cream on the surface assume a wrinkled ap- 
pearance, but be careful it does not_,boil, as should this be 
the case the cream will mix with the milk and cannot 
again be collected. Now set it away fi'I quite cold and 
then skim off the cream, mixed with as little miikasposi- 
ble. When sufficient cream is collected proceed to make 
it into butter as follows : Take a wooden bowl, or any 
suitable vessel, and having first scalded and then rinsed 
it with cold spring water, place the cream in it. Now 
let the operator hold his hand in water as hot as can be 
borne for a few seconds, then plunge it in cold water for 
about a minute, and at once commence to agitate the cream 
by a gentle circular motion. In five minutes, or less, the 
butter will have come, when, of course, it must be wash- 
ed and salted according to taste ; and our correspondent 
guarantees that no better butler can be made by the best 
churn ever invented. 
To those who keep only one cow, this method of mak- 
ing butter will be found really valuable; while quite as 
large a quantity of butter is obtained as by the common 
mode, the skim-milk is much sweeter and palatable. In 
the summer season it will usually be found necessary to 
bring the cream out of the cellar (say a quarter of an hour 
before churning) to take the excessive chill off; in winter 
place the vessel containing the cream over another con- 
taining water to warm it ; then continue to agitate the 
cream until the chill has departed. 
Before washing the butter, separate all the milk you 
possibly can, as the latter will be found excellent for tea- 
cakes. Butter made in this manner will be much firmer, 
and less oily in hot weather than when made in the 
ordinary way. 
To Make Cream Cheese. — Take a quart of cream, or, 
if not desired very rich, add thereto one pint of new milk ; 
warm it in hot water till it is about the heat of milk from 
the cow ; add a small quantity of rennet (a table-spoon- 
ful is sufficient); let it stand till thick, then break it 
slightly with a spoon, and place it in a frame in which 
you have previously put a fine canvas-cloth ; press it 
slightly with a weight ; let it stand a few hours, then put 
a finer cloth in the frame ; a littled powdered salt may be 
put over the cloth. It will be ready for use in a day or 
two. 
New Method of Curing Meat. — A process has re- 
cently been discovered and a patent secured by Messrs. 
Paddock & Marsh, of Cincinnati, by which meats of all 
kinds can be cured and rendered fit for any foreign mar- 
ket in ten minutes time. The process is simple and 
effective. As soon as the animal is killed, and before 
being skinned, salt is injected through the arteries, and 
almost immediately the whole animal is impregnated 
with it. Numerous experiments were tried before the 
object was fully accomplished, but it is believed that now 
the process is perfected, and the proprietors have entered 
largely into the packing business at Houston, Texas. 
Specimens of beef killed and cured within ten minutes, 
with the thermometer at 80 degrees, have been sent on 
and exhibited in Cincinnati, perfectly sweet, and equal to 
the best meat cured in the ordinary manner. 
Death to the Bugs — The following remedy is said to 
beinfalible: Take two pounds of alum, bruise it and re- 
duce it nearly to powder; dissolve it in three quarts of 
boiling water, letting it remain in a warm place till the 
the alum is dissolved. The alum water is to be applied 
hot, by means of a brush, to every joint and crevice. 
Brush the crevices in the floor of the skirting board if 
they are suspected places ; whitewash the ceiling, put- 
ting in plenty of alum and there will be an end to their 
dropping from thence. 
Preserving Butter. — The farmers of Aberdeen, Scot- 
land, are said to practice the following method of curing 
their butter, which gives it a great superiority over that 
of their neighbors : 
Take two quarts of the best of commmon salt, one 
ounce of sugar, and one ounce of common saltpetre ; take 
one ounce of this composition for one pound of butter, 
work it well into the mass, and close it up for use. The 
butter CLirred with this mixture appears of a rich marrowy 
consistency, and fine color, and nerver acquires a brittle 
hardness nor tastes salty. Dr. Anderson says : ‘T have 
eaten butter cured with the above composition that had 
been kept for three 5mars, and it was as sweet as at first.” 
It must be noted, however, that butter thus cured is to 
stand three or four weeks before it is used. If it is soon- 
er opened the salts are not sufficiently blended with it, 
and sometimes the coolness of the nitre will be perceived, 
which totally disappears afterwards. 
Cure for Sprains, — In the Paris hospitals a treatment 
is practised that is found most successful for a frequent 
accident, and which can be applied by the most inex- 
perienced, If the ankle is sprained for instance, let the 
operator hold the foot in his hands, with ihe thumbs 
meeting on the swollen part. These, having been pre- 
viously greased, are pressed successively with increasing 
force on the injured and painful spot for about a quarter 
of an hour. This application being repeated several times, 
will, in the course of a day, enable the patient to walk 
when other means would have failed to relieve him. 
Cleaning Silk. — The following is said to be an ex- 
cellent recipe for cleaning silks : Pare three Irish potatoes 
into thin slices and wash them well. Pour on them a 
half pint of boiling water, and let it stand till cold ; 
strain the water and add to it an equal quantity of alco- 
hol, Sponge the silk on the right side, and when half 
dry, iron it on the wrong side. The most delicate color- 
ed silk may be cleaned by this process, which is equally 
applicable to cloth, velvet or crape. 
To Wash Colors. — For washing fine and elegant 
colors, the Scientific American advises ladies to boil some 
bran in rain water, and use the liquor cold. Nothing can 
equal it for ease upon color and for cleaning cloth. 
To Destroy Flies. — To one pint of milk add a quarter 
pound of raw sugar, and two ounces ground pepper ; 
simmer them together eight or ten minutes, and place it 
about in shallow dishes. The flies attack it greedily, and 
are soon suffocated. By this method, kitchens &c., may 
be kept clear of flies all summer without the danger at- 
tending poison. 
To Take Ink out of Linen, — Our readers will be in- 
terested to know that ink spots may be effectually re- 
moved from linen by a simple and ready process. Take 
a piece of tallow, melt it, and dip the spotted part of the 
linen into the tallow ; the linen may then be washed, and 
the spot will disappear, the linen remaining uninjured. 
