Sodna. - . Gum EDGE BETTER In Maki fancy butter, there are ~ three oxen- Lids—coke, texture, and flavor. The color mast be - arich lgolden ; the texture firm, tenacious,; waxen and that nutty. flavor and, smell which impart so high a degree i of pleasure 'when eating it. Butter lof the very 'highest quality will bring $1 a pounsl readily...„ A Philadelphia msker who receives' , this price. gave-Mr. J. B. .Lyman these facts as to his manage ment; He feeds on clover or early mown hay; cuts fine, moistens, and mires in corn meal and wheaten shorts;. feeds often, and e little at n time; uses no roots except carrots; keeps his pastures free from vreeds; kceps,the temperature !of the Milk room at about 58 degrees; skinis clean; stirs the cream, in the creatn churns once a week; • just before the .Batter gathers, he puts* bucket of is 3 cold water in the churn ; in work ing he works out all , thu, butter-milk ' without the use of the hand, absorb ing the drops with a fine linen cloth Wrung from cold water, and at the 'second working handles delicately, With fingers as cold as May be; salts 1. nearly an °lineal° the Pound; packs