C 28 ] 
which is contrived to be done in a horizontal in^ 
stead of a perpendicular direction. Figure 2 re¬ 
presents such a churn. A is a piece of timber 
fastened to the beam of the milk-room. In a mor^ 
tise in the end of it moves the whip B C. To 
its end c is connected the upper end of the churn- 
stick, so as to move freely on a pin driven through 
the mortise which is made to receive it. From 
this representation it is evident that by moving 
the end B of the whip backwards and forwards the 
churn-stick and dasher will be made to move up 
and down. All the advantage which this churn has 
over the common kind, is the direction in which it 
is w^orked. This, however, is amply sufficient to 
give it a decided preference. 
HOW TO PRESERVE THE SWEETNESS OF RUTTER. 
By SIMEOJy DE WITT. 
In cities it is extremely difficult, and often 
impossible to obtain regular supplies of fresh but¬ 
ter during the winter ; it is therefore customary in 
most families to procure in the fall, at least for 
ordinary use, as much of that article, laid up in 
firkins, as will serve till the return of the grass 
season. But firkin butter, it is well known, will be¬ 
fore spring acquire that offensive flavor which is 
distinguished by the term strong, and which ruins 
the taste of every article of cookery into which it 
