{"character_count": 1491, "word_count": 260, "ccnet_language_score": [0.9628999829292297], "ccnet_perplexity": [1533.9000244140625], "fasttext_language": ["en"]}
CHURNING MADE EAsY.-We are sure
that the good housewives, who have IN
charge the several home departments of the
mIny well ordered households 10 which our
paper is a regular and We trlsi an accepta-
bic vis.tInt, will thank us for bringing to
their notice the following receipt for light.
ening the labor of what is often one of the
most .atigling and vexatiouS of all the tasks
of housekcep ping. The advice comes from
practical aud experienced source, and Is
very easily pat To the trial.


Every good housewife knows that at
times, for some peculiar causes, (most gen.
orally extra souness or bitterness of the
creamy much difficulty is experienced in
making cream into butter. A lady writer
in the indiana Farmer, recommends the
following course in such cases. We have.
says the Western Farmer, for years used
soda or sal1raius for the same purpose, and
found them usually successful.


Il wish to inform my sister butter-makers
of the means used, which so successfully
removed the difficulty. | churned perhaps
Tor three hours, to no purpose, and then
tried TO think of something | read in the
Indiana Farmer, or some other periodical.
| could not remember precisely, bu. re-
member the reason stated, was the cream
being too sour. | then thought of soda,
tpear.ash presume would do as weli) and
dissolved a large ieaspooniiil in a pint OF
warm wafer, and as poured il in. churning
mt the same time, the cream changed in a
moment, and gradually fjrme1 into a solid
lump OF sweet butter"