=I %gritting*. [From the : Alliany Making and Printeikinil M• . 'very- fanner may have nr/ticed that ' the price obtained for whatever he has ►o 441;:-. always de pends more or leas on the tinality•i but in !teething, .perhas, is this so parlicul- - ' anus as M the article ofbetter. hobble price is readi ly obtained for some brim or ordinary butter will bring. In the markets, the price of be! twenty-five cents per dairies. the butter from twenty to,twenty-fire cent guocession. Now this di/ - . ii, and how important it is that this principle should be duly regarded. • • The first important reluisite in the 'manufacture 'of good . butter, is that the milk be, kept in a proper temperature, and this, experience has proved to be from 50 to 60 degrees. To secure this temperature. the milk-room mu..-t be protected as much as possi ble against the violent heat - of the sun, and it should at the same time admit a free circulation of air, as this facilitates the separation of the cream from the milk. A cool upper room, an airy cellar, or a"a spring-house," may be made use of, according to the location."- If rtmning-water of suificiint cold ness can be had, it would be preferred. in warm weather, to set the pans of milk in troughs of stone or wood through which the Water should constant ly flow. The writer is aware that a prejudice is entertained by some against " spring , houses,'' • but the unfaircriable opinion in regard to them was pro bably derive twin those which were badly con stmeled, or trot properly ventilated. A committee of a Vermont agricuftural society, in an elaborate report on butter-making; i drawn up a few years since; recoirimended tharthe pans of milk be set in troughs of cold-nutnitig water, till the animal heat had passed otr, and after it had cooled, to place the pans in water heated to the temperature of 170 degrees, taking rare-that the milk should not boil or simmer—the pans to be afterwards set back on or over the trowths—riot in hot water. It was stated that this proCess had been found to an has ten the rising of the cream that :it would all rise. and could be taken'eff in half the time ordinarily required, and that also improved the qualify of the butter by preventflig the sourness of the milk and cream. The time occupied in heating the milk of twenty, rows, is said to be twenty-five or thirty trainutek We cannot from experience, speak of this mode of managing milk and cream, but having some practical experience in butter making; we should not doubt its success. - We belieVe it to be well established, that to pro duce the very best butter ? and especially that which will keep the longest, She cream should be perfect ly sweet when churned. Some experiments. Very carefully conducted, some years since, by Dr. Train, of Edinburg, and published in the Transac tiona of the Aighland Agricultural Society, clearly lead to this conclusion,* and we believe it is sup ported by the observation of the best makers in this country. The practice of churning the milk and cream together is followed in some sections. Its advan tages are, that in warm weather, or when the milk is kept in a high temperature, mote butter isobtain ,ol than if the cream only was churned. We are riot aware that any other advantages are claimed for this mode; and those who have tried both, rhurding the milk and cream together, and the cream alone, state that if the cream rises well, it affords as much butter as is Obtained from the milk and cream. It is true that in regard to the erperimehts of Dr. Train, before referred to, be concludes That churning the milk and cream together after they have become slightly,aeid, seems to be on the whole the most ecoeojnical process; but the reason he gives for it, that trr"lt yields II quantity of ex cellent butter-milk, which is largely used as an article of diet in teotland, and is of considera ble consequence as a source of profit, being con stantly sold in the nrrkets. Where milk and cream are chinned tamer, it is usual in this country, to allow the milk to stand till it is curdled, but hot till whey rises to the top. The best butter makers are very partictilar "in . regard to this, and are always careful-to have the milk churned at the particular stage mentioned.;, , I . l 'oluctrai Burrts..—Thre Obieet in working hut; ter is to free it fmm the butter-milk, and the CASEIN x nr checsey particles, which,_ from their tendency to putrefaction, prevent the butter from keeping sweet. To effect the separation to the. best ad van= cvs, it is important that the butter should have, when it first "comes" in the the chum, aeonsieera ble degreeifsolidity,and that the particles should have a tendency to cohere. This will generally be the case, provided the milk and cream has been kept in a temperature sufficiently cool, and is hot too-much bested in churning, And it may be well to observe here, that the milk and cream should not be raised in churning higher that 75 degrees, and that it will be necessary to bring it to about.ss degrees, before churning will be atteneed with =eh advantage. The use of the thermornetei in making butter, as well as making cheese, is now regarded ati almost indispensible. Some butter.. milkers, whose'better is noted for its excellence, pursue this course in working it : as soon as th,e butter is taken feign the chum, it is beaten together by a ladle or spatmla, and afterwards worked in a brake similar to what is described in thetas, volume of the Cultivator, pp. IS7;210. ITtie salt is then added, and is set in a i;34:61 Iplatte fora day or two, when it is not worked you Keen, as it renders it oily and injiires its Bator. • WARMING BUTTER ; when first taken from. the chum, is a practice the propriety of which has been considerably controverted ; bat perhaps the true reason for it is not always understood. When the weather is alum, or the milk and cream has been expcoeti to too high ittemperature, the, buter is apt to "come soft," and in this mate it is very diffieult to work it pteperly. The use of cold water, in sigh cases, is to harden the butter and facilitate the expulsion of the butter- milk. It is of the-greatest importance that the butter to 1 ropedy worked, for on the perfection of this part of process or the entire separation of oleaginous from the ser ous and cheesy riaiiicles, its keeping quality great ly depends. There seems, therefore, to be no ob. jectioo to the Ae of water, when butter is in condi tion atirnntionerl ; but it would, on the con. tmry, appear to be decidedly,itiseful in sack cases. But the question pseseuts itself--suppose' butter conk! be properly worked and the butter-milk thoroughly expelled without the use of water, would washing be evedietit Practical results, so far as the know ledge of the write i extend:4, furnish a negative to this question. ami 13040 ti from Pier to could name brought tom for years in lend b. = quail- If the milk and cream has been kept in a: proper state, and is not too much heated in churning, the butter will generally "come hatd,'!„, and may be readily worked in a through manner without water. Thai have been made-by dividing parcels of but ter, produced under such - circumstances as are here mentioned, washing one portion and working. the other without wasting,. and the unwashed portion has been found to keep sweet the longest ;and the" foci is deemed to be well established, that butter which ‘Conies" ',efficiently Aid, is injured by be ing Washed in water. In the belt dairies of Europe the practice is ant .arirroved. In the chapter on " Butter,' in the "British Itusblualary," it is remark• ed in reference to washing, • that it "is a practice not to be recommended. and in many dairies has been relinquished." hi the "Fanners' Stories," in the account of a "Gloucestershire Vale Farm, - '• which is said to be conducted with M410691' mana gement. •we are tol.l—"it i 4 found by Loan EXPER .tr.xec that butler tenting its sweetness mush longer when no water is used 4) making up." Upon the whole, we would restrict the washing of butter tollickse eases where the butter-milk could not he expelled without it; and would prefer that course of .management which "would obviate the necessity of using water for this purpose. Dr. Philip Physic of Germantown, Pa., who for Physic several years in succession received the first pre mium of the Philadelphia Agricultural Society. pursues the following mode in working - butter.— When the biitter is taken from the churn, it is laid on a clean linen cloth spread out as flat as possi ble, and net more than two inches thick. A bag of pulverized ice, about half a peck 'in quantity is provided, and on this is placed the cloth which has he butter on it, vrherE it remains till the butter is quite hard : it is worked on a marble slab, with a wooden spoon or ladle, having a linen cloth next the butter to take up the boner-milk. Sstrisa.—The bept rock salt, made perfectly fine, ought always to be used, if it is wished to keep the btitter long. A great deal of butter is spoiled by using impure salt. The loss to the far mers of this state from this cause is annually very great, and it is felt to a seribus • degree in all the western country, It is the opinion of experienced dealers in butter, -that the price of a large portion of that which comes from the west and is sold in the eastern' cities, is injured to the amount 1, six to eight cents per pound by the use of bad salt. Less than an ounce ofthe best Turk's Island or St. Übes salt is sufficient for a pound of butter. hi some.good dairies, fourteen ounces of salt are used lei sixteen pounds of hi:Met. • Sugar and Saltpetre have been.tried, but ettperience has shown that they are of no special benefit. The salt should be intimately incorporated with the butter when it is first taken from' the chum, and the butter should be set iL the dairy room for twenty-four hours, when do working it over /gain it will be found firm and solid. If intended for long keeping, the butter should be packed in well Owed stone jars, or well seasoned white oak firkins. Smaller par eels are geneOly preferred than it was formerly common to pia up. From 25 to 50 pounds is the quantity usually wished in a jar or firkin. It is re commended to keep a strong brine on the butter, to the depth of an inch. The preservation of butter depends more on the total expulsion of all extraneous ingredients, micron its . perfeet exclusion from the air, than on the quanti ty of salt with which it may be tnixed. It is pre pared in England and sent to India, with but very little salt, and sometimes without any. For this purpose it is purified by melting before it is salted ant packed. London thus describes the process : Let the 'miner be put into a proper vessel, and this be immersed in another containing water. Let the'water'be heated till the butter is thouroughly melterklet it continue in this state for some time, when the impure parts will subside, leaving at the top a perfectly pure transparent oil. This, when it cools, will beer:me opaque and assume a color nearly resembling that of the original butter, being somewhat paler, and of a firmer consistence.— When this refined butter is become a little stiff; the pure part must be seperated from the dr eg s, and salted and packed up in the same manner as other butter ;if will continue sweet much longer - in' hot climates, it retains the salt much better than ur its original state. It may also be preserved sweet without salt by adding to it a certain portion of fine honey, perhaps an ounce to a pound °neater, and mixing them together thoroughly, so that they may be perfectly incorporated. Coax.—The only advantage in puglting corn at all, ism destmythe grass, and to k ep the ground loose, so that the roots may easily find their way through it. It is obvious that the plaid cannot be benefited by destroying the /rite of its sustenance. The injury from breaking the roots of a plant may however, be counterbalanced by the loosening of the soil. But every fanner should be very care hd not to break the roots of hiscom too often-4 he does, he iinpedes the growth, and sometimes seriously injures 'his crop. The best farmers in this district never plongh their com more than once. They break up the ground effectnally-in the spring, and plant in ridges. As soon as the grass begins to make its appearance, they run a harrow twice in each row. This tears the grass to pieces, and throws the grass in the middle furrow, The next run a bull-tortgue on each side 'of the corn. This sifts the ground when the young roots are forming and exposes them in some measure, to the warmth of the sun. The middle of the row is not touched. The next time they give the ground a good plough ing and if it requires any further work, they do it with the harrow. By this system of culture, more than one-third of labor ordinarily bestowed on the crop is saved, and a better crop' is the product. —Albany Cultivator. Ecosortv tiv CANDLCS.—If yOu are without a mil-light, and would bum a candle all night, un less you use the following precaution it is ten to one an ordinary candle will gutter away in an hour or two, sometimes to the endangering of the house; -' This may be avoided by placing as much corn. mon salt; finely powdered, ai will reach from the tallow to the Wilma of the black part of the wick of a partly burned candle, when, if the same be lit, it will burn very slowly, yielding sufficient light for a bedchamber ; the salt will gradually sink as the tallow is consumed the melted tallow being drawn through the salt and consumed in the wick,'' 14x:wk.—To stop:bees from fighting and robbi ng . on ). another, break the comb of the robbers so that the honey will mu down among them, and they wil ...lo to work at home. I had two hivea of bees (Ic.tnnyed last month by being robbed, and should ire had another robbed, if I had not received the, above itilormation. EM===rs 'dDotrtilitiatnti V\ ACOUSTIC OILI -414 TOE= tiOlt the one of DEAFNESS, rains, *ad the the. -1; .charge of matter iron the ran. Alio all tin:lndio. agreirable sound*, like the laming oll'