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BUTTER, to Make.— In Sweden, they thus make it : — Put the cream, either sweet or sour, into a bag of sufficient fineness to prevent its passing through, and then bury the bag four feet in the earth, carefully covering it up. In twenty-four or twenty-five hours, on taking up the bag, the cream will be found to be converted into excellent butter. BUTTER, to Make.— During summer, skim the milk when the sun has not heated the dairy ; at that season BUT BUT it should stand for butter twenty-four hours without skimming, and forty-eight in winter. Deposit the cream-pot in a very cold cellar, if your dairy is not more so. If you cannot chum daily, change it into scalded fresh pots ; but never omit churning twice a week. If possible, put the chum in a thorough air ; and if not a barrel one, set it in a tub of water two feet deep, which will give firmness to the butter. When the butter is come, pour off the butter-milk, and put the butter into a fresh-scalded pans or tubs which have afterwards been in cold water. Pour water on it, and let it lie to acquire some hardness before you work it ; then change the water, and beat it with flat boards so perfectly that not the least taste of butter-milk remain, and that the water, which must be often changed, shall be quite clear in colour. Then work some salt into it, weigh, and make it into forms ; throw them into cold water, in an earthen pan and cover of the queen’s ware. You will then have very nice and cool butter in the hottest weather. It requires more working in hot than in cold weather ; but in neither should be left with a particle of butter-milk. BUTTER, a Novel Method to Make. — At Hougham, says the Stamford Mercury, a farmer's wife ties up her cream in a linen cloth, buries it for twenty-four hours in a damp comer of her garden, empties it into a bowl, stirs it with a spoon, and the butter and buttermilk separate. Her butter is said to be sweeter than that which is made by churning. BUTTER, Fairy. — Take the yolks of four eggs boiled ; butter, quarter of a pound ; beat two ounces of sugar in a tablespoonful of orangeflower water ; beat all to a fine paste ; let it stand two hours, mb it through a colander upon a plate. BUTTER, to clarify for Potted Meat, &c. — Put It into a sauce-boat, and set it over the fire in a stew-pan that has a little water in. When melted, take care not to pour the milky parts over the potted things ; they will sink to the bottom. BUTTER, to Preserve for Winter.— -When the butter has been prepared, as above directed, take two parts of the best common salt, one part of good loaf sugar, and one part of saltpetre, beaten, and blended well together. Of this composition put one ounce to sixteen ounces of butter, and work it well together in a mass. Press it into the pans after the butter is become cool ; for friction, though it be not touched by the hands, will soften it. The pans should hold ten or twelve pounds each. On tne top put some salt ; and when that is turned into brine, if not enough to cover th« butter entirely, add some strong salt and water.