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,oints in the preceding process: 1zt. No salt is used but what is incorporated with and dissolved iu the butter, and which is necessary to give il flavor; and 2d | ne butter intended for keeping Is worked, rom six to ten times. to incorporate the sail' "h9 to separate from il every particle oi i4yi''' which if left in il, would induce fanei'i'l'

 HAY BUTTER undergoes like process;

 WuEY BrrrFR.-The whey is allowed to sand three days or week. after being sera- rated from ron the eurd, whea the cream Is skim- neJ mel of. or the whey itself put into the ehnrn. and the butter is formed in about an hour By this process. in winter oae pound of butter is obtained from each COW ln q week. and in summer one pound and hall. The relative prices of il are generally

 Grass butter 81 stiver-l7 cents.

 fTav butter : stivor-l3 cents.

 Whey butter stiyer-l2 cents

 T.. EplToR.