{"newspaper_name": "The Wilmingtonian, and Delaware advertiser.", "edition": "01", "page": "p4", "byline": ""}
{"character_count": 2387, "word_count": 437, "ccnet_language_score": [0.9742000102996826], "ccnet_perplexity": [845.0999755859375], "fasttext_language": ["en"]}
A change Of the variety, as we'll OF the
species, and even the plants of the same va
rety, is found to be attended with advan-
tage; and in the latter case, or change OF
seed, the species and variety being the
same, the practice is almost universal. 1t
is well known, that of two parcels of wheat,
for instance, as much alike in quality as pos
sible, the one, which had grown on a soil
differing much from that on which it is to
be sown will yield better produce than the
other that grew in the same, or similar
soil and climate. The farmers Of Scotland,
accordingly. find that wheat FROM the south,
even though it be not, as it usually is, better
than their own, is very advantageous
change; and oats and other grain, brought
from clayey to sandy soil, other things
being equal, are more productive than such
as have grown on sandy soil


DR.. Anderson's famous receipt for pre-
serving butter, has been often published, hut
it may not be amiss to give it again, as things
of the greatest utility are often long time
in making their way to general adoptlon.--
''Best common salt, two parts; saitpetre, one
part, sugar, one part--beat them up togeth-
er SO that they may be completely blended.
To every pound or sixteen ounces OF butter,
add one ouce of this composition. MIX 1t
we'll in the mass, and close it up for use. !"
Butter prepared in this manner will keep
four years, and cannot be distinguished from
that recently salted. 1t should however. be
remarked, that butter thus cured does not
taste we'll till it has stood fortnight or
three weeks DR.. Anderson remarks that
he has found by experience, that the above
mentioned composition not only preserves
the butter more effectually from any taint Of
rancdity, but makes it also look letter, taste
sweeter, richer and more narrow, than If
it had been cured with common salt alone.
When butter is put into iirkns or other
vessels, for preservation, it should be so
closely packed and crowded, that no air can
come in contact with it. The butter should
be carefully covered with "a piece of fine
cloth previously dipped in melted sweet
butter. When more sput into the tub, take
up the cloth-and after that is well crowd
ed in and leyeled, put on the cloth again 50
nicely as to shut out the air. When the tub
is filled in this manner, pour a little melted
butter over the surface to fill up every yacu-
ity, before the top put Oh.