_The best mode of preserving butter_, in and through the summer and winter, is as follows:--The vessel is a stone jar, clean and sweet. The mode of putting it down is to put in a churning of butter, and put on strong brine; let it remain on until the next churning is ready to put down, and so on till the jar is filled; then cover it with fine salt the same to remain on till used. Mr. McWilliams, of Orange county, the celebrity of whose butter is unsurpassed, thus details his method of butter-making: "Our practice is not to churn the milk until it becomes thick or loppered, the milk and cream is then churned together. The temperature of the milk is about fifty degrees. In warm weather about a quart of cold water is put in each pan before the milk is strained, so as to keep it sweet as long as possible. The cellar-floor is brick. This in warm weather is daily cleansed with cold water. A drain from the cellar carries off the water thus applied. The churn is filled about half full with milk, with the addition of two pails of cold water before starting the churn. In cold weather the same quantity of warm water is applied. When the churning is finished, which usually occupies about two hours of time, there are then two more pails of cold water applied to raise the butter and cool it. The butter is then taken out of the churn and put in a large tray; this is immediately filled with cold water, and the butter carefully washed; after which the water is thrown off. The butter now undergoes the process of salting; it is then placed in a cool situation, where it stands about an hour, and is worked carefully over. This finished, it is placed in the same situation as before, where it stands three or four hours, and is again worked over; again replaced for five or six hours, when it is worked over for the third time. It is now replaced, where it stands till the next morning, and worked over for the fourth time. A small quantity of nitre is then put in the butter. Thus finished, it is placed in firkins holding about eighty-five pounds. Previous to packing, the firkin is scalded with hot water, rinsed and cooled with cold water, then rubbed all around with fine salt; this prevents the butter from adhering to the sides of the firkin. When the firkin is full, a linen cloth is placed over the top of the butter; on this cloth a covering of salt is put one inch deep, and cold water enough added to it to form a brine. It then stands till it is to be sent to market, when the cloth and salt are removed, the firkin turned down, the top of the butter in the keg washed with cold water, and the pickle drained off. The firkin is now neatly headed up and sent to market."