_Butter_--Tight, waxy, yellow Butter is better than white or crumbly, which soon becomes rancid and frowy. Go into the centre of balls or rolls to prove and judge it; if in ferkin, the middle is to be preferred, as the sides are frequently distasted by the wood of the firkin--altho' oak and used for years. New pine tubs are ruinous to the butter. To have sweet butter in dog days, and thro' the vegetable seasons, send stone pots to honest, neat, and trusty dairy people, and procure it pack'd down in May, and let them be brought in in the night, or cool rainy morning, covered with a clean cloth wet in cold water, and partake of no heat from the horse, and set the pots in the coldest part of your cellar, or in the ice house.--Some say that May butter thus preserved, will go into the winter use, better than fall made butter. _Cheese_--The red smooth moist coated, and tight pressed, square edged Cheese, are better than white coat, hard rinded, or bilged; the inside should be yellow, and flavored to your taste. Old shelves which have only been wiped down for years, are preferable to scoured and washed shelves. Deceits are used by salt-petering the out side, or colouring with hemlock, cocumberries, or safron, infused into the milk; the taste of either supercedes every possible evasion. _Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; to ascertain whether new or stale--hold to the light, if the white is clear, the yolk regularly in the centre, they are good--but if otherwise, they are stale. The best possible method of ascertaining, is to put them into water, if they lye on their bilge, they are _good_ and _fresh_--if they bob up an end they are stale, and if they rise they are addled, proved, and of no use. We proceed to ROOTS and VEGETABLES--_and the best cook cannot alter the first quality, they must be good, or the cook will be disappointed_. _Potatoes_, take rank for universal use, profit and easy acquirement. The smooth skin, known by the name of How's Potato, is the most mealy and richest flavor'd; the yellow rusticoat next best; the red, and red rusticoat are tolerable; and the yellow Spanish have their value--those cultivated from imported seed on sandy or dry loomy lands, are best for table use; tho' the red or either will produce more in rich, loomy, highly manured garden grounds; new lands and a sandy soil, afford the richest flavor'd; and most mealy Potato much depends on the ground on which they grow--more on the species of Potatoes planted--and still more from foreign seeds--and each may be known by attention to connoisseurs; for a good potato comes up in many branches of cookery, as herein after prescribed.--All potatoes should be dug before the rainy seasons in the fall, well dryed in the sun, kept from frost and dampness during the winter, in the spring removed from the cellar to a dry loft, and spread thin, and frequently stirred and dryed, or they will grow and be thereby injured for cookery.