Keeping Cream

Hext in importance to naving mui per fectly pure and sweet, and frtifi frora all animal odors, comen the matter of keeping the croam after it is taken off the milk. In the first placo, the loss milk there is with tho cream at the time it is set in the crean jar, the better. A great doal of carelessness is shown in tliis matter, i'or bo it known that inilk mnkes cheese, while the croam only mitkes butter, and tho more milk there is in the croam at the timo of chu.ning, tho moro chct'sy flavored will be tl.e botter, nud therefore the m re likely to spoil nfterwurds unless exct-ssively saltea, ltcally pure, gtHxl butter rcquiros vory little salt, while butter as ordinarilj made will soon Rpoil unless voll salted, or kept covored in brine. Secondly, the cream jar must be of the best quality of stone ware ; thick k1hs would bn still bettor ; and it must have a cover that will oxclude all dust and insects Thirdly, the cream jar shonld be kept in a placo whero no noxioua odors or gases can be absorbed when tho jar is open to add cream, and aleo whcro the temperature can be kept cool and equable, say at about GO deg. ; and lastly, tho creiiií is to hf madc into butter as soon as it just begins to ttour, and when the jar is emptied it íb to be thoroughly clennod and Rcalded in boiling water before being again used.-