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ScALDING MILK.-A correspondent of the Massachusetts Ploughman says: < noticed an article m your paper respecting making butter from scalded milk and was induced to try the experiment. The last time churned before trying 1t, it took four hours, and the butter was of an inferior quality, as the milk was mostly from cows that were with calf After scaldlng the milk l churned only l2 minutes, and the butter was as yellow and solid as summer butter The milk was the last strip pings oi the same cows as the other.'

 Dollar Farmer.