into i lb. patSj wraji them in coarse muslin^ and place in strong saltj boracic, and water in a cool 23lace. Butter so treated will keej) good for a month or two. If the slight taste of salt on tlie outside is a fault it can be scraped oft’. Another good plan is to j^ress it into the bottom of a jar or basin^ and invert this in a saucer of water, the object being to exclude the air as much as possible. Butter for use at the table should be pressed into wooden moulds, or made into pats with proper fluted butter sjiats. The khitmutgur should never be allowed to exercise his talent for plastic art upon it, as is often the case. During the hot months cream butter is still possible, but the out-turn jier quart or secv of milk will be very small. The milk must be scalded or treated Avith boracic, and in either case the cream must be skimmed after twelve hours, and the butter made at once. On the Avhole, the authors think it better to make milk butter in the hot Aveather. It is a plan Avhich is largely pursued in Scotland, and if properly made, no fault can be found Avith the butter. 'I'he morning’s milk, after being Avell scalded, should be set aside in a stone- Avare jar in a cool place, and the evening’s milk added to it, either raAv or scalded, according to the heat of the Aveathen Early next morning, , the whole should be found sweet but coagulated, Avhen it should be churned in the stone jar by means of a native or mudhdni churn, Avhich is not unlike a chocolate miller. ^ If milk butter has a cheesy taste, you may be sui’e that Jfimun or stale curd has been used to make it coao-ulate 11ns is not at all necessary, especially in hot weather,'’unless tlie milk IS over-boiled ; but gow-wdlas frequentlv do it to save themselves trouble. The remedy is simple If the mdk does not coagulate in twenty-four hours, unless stale curd is added, keep it for thirty-six, or until it is fit to churn Milk butter seldom comes under two hours’ churning but tlie out-turn is larger than Avith cream. The following dairy recipes will be found very useful 1. Butter, to clarify.-Put it in a basin and let it oil Avitb as tldi ‘n ^ as possilile. J he hot case is the best place for effecting this. Decant the clear portion into jars and give the residuum to the co(d<, who, by applying extra heat, will make yhee of it This I I 2 The Complete Indian claritiecl butter will keep j^oocl a loiif? time, and is only to be dis- tinguished from butter by its grain. 2. Butter, to pickle.— W^ash good fresh butter in strong brine, make into ^ lb. pats, and wrap each in a muslin cloth. Lay by in a jar and cover with strongest brine✪ Butter, to pickle— tliat is, water saturated with salt. It will keep sweet and fresh for two months, and is very useful for camp. The addition of a teaspoonful of boracic acid to every quart of water makes it keep better. 3. Butter, to salt. — Allow i oz. salt and a teaspoon of pounded sugar to each pound of butter✪ Butter, to salt. “Mix intimately and press into jars. Cover with a well-salted cloth. Before salting butter wash well with boracic. •i. Cream Cheese. — Ibis may he made as milk cheese, using half cream and half milk✪ Cream Cheese. The latter alone should be heated so as to bring the whole to blood heat. This is generally ))referred to the cheese made by sim])ly tying thick cream in a coarse cloth and letting it drain.

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into i lb. patSj wraji them in coarse muslin^ and place in strong saltj boracic, and water in a cool 23lace. Butter so treated will keej) good for a month or two. If the slight taste of salt on tlie outside is a fault it can be scraped oft’. Another good plan is to j^ress it into the bottom of a jar or basin^ and invert this in a saucer of water, the object being to exclude the air as much as possible. Butter for use at the table should be pressed into wooden moulds, or made into pats with proper fluted butter sjiats. The khitmutgur should never be allowed to exercise his talent for plastic art upon it, as is often the case. During the hot months cream butter is still possible, but the out-turn jier quart or secv of milk will be very small. The milk must be scalded or treated Avith boracic, and in either case the cream must be skimmed after twelve hours, and the butter made at once. On the Avhole, the authors think it better to make milk butter in the hot Aveather. It is a plan Avhich is largely pursued in Scotland, and if properly made, no fault can be found Avith the butter. 'I'he morning’s milk, after being Avell scalded, should be set aside in a stone- Avare jar in a cool place, and the evening’s milk added to it, either raAv or scalded, according to the heat of the Aveathen Early next morning, , the whole should be found sweet but coagulated, Avhen it should be churned in the stone jar by means of a native or mudhdni churn, Avhich is not unlike a chocolate miller. ^ If milk butter has a cheesy taste, you may be sui’e that Jfimun or stale curd has been used to make it coao-ulate 11ns is not at all necessary, especially in hot weather,'’unless tlie milk IS over-boiled ; but gow-wdlas frequentlv do it to save themselves trouble. The remedy is simple If the mdk does not coagulate in twenty-four hours, unless stale curd is added, keep it for thirty-six, or until it is fit to churn Milk butter seldom comes under two hours’ churning but tlie out-turn is larger than Avith cream. The following dairy recipes will be found very useful 1. Butter, to clarify.-Put it in a basin and let it oil Avitb as tldi ‘n ^ as possilile. J he hot case is the best place for effecting this. Decant the clear portion into jars and give the residuum to the co(d<, who, by applying extra heat, will make yhee of it This I I 2 The Complete Indian claritiecl butter will keep j^oocl a loiif? time, and is only to be dis- tinguished from butter by its grain. 2. Butter, to pickle.— W^ash good fresh butter in strong brine, make into ^ lb. pats, and wrap each in a muslin cloth. Lay by in a jar and cover with strongest brine— tliat is, water saturated with salt. It will keep sweet and fresh for two months, and is very useful for camp. The addition of a teaspoonful of boracic acid to every quart of water makes it keep better. 3. Butter, to salt. — Allow i oz. salt and a teaspoon of pounded sugar to each pound of butter. “Mix intimately and press into jars. Cover with a well-salted cloth. Before salting butter wash well with boracic. •i. Cream Cheese. — Ibis may he made as milk cheese, using half cream and half milk. The latter alone should be heated so as to bring the whole to blood heat. This is generally ))referred to the cheese made by sim])ly tying thick cream in a coarse cloth and letting it drain.

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