When a package is filled, a piece of thin muslin, cut so as to just fit into the top of the package and completely cover the butter, should be wet in cold water and carefully placed over the top, having the edges pressed down close to the sides of the tub. Then the cloth should be completely covered with a thin layer of salt; and if the salt is moistened, so as to form of it a thick paste that will become air-tight when it dries, it will do much to keep the top of the butter clean and sweet--for the more nearly air tight the package is when completed the better it is for the preservation of the butter. Then put on the cover, and seal the whole as tightly as possible. STORING. Remove the package to a cool, sweet place, not above the temperature of 60 degrees, and set it so that it will absorb no moisture or odors from the ground. Much butter is spoiled by keeping, because of neglecting the temperature, and setting the bottom of the package directly on the cellar bottom. If kept at a temperature above 60 degrees, butter will surely go off flavor, and wood will as surely draw moisture from the ground, if in contact with it, and become sour and musty, sooner or later affecting the flavor of the butter within the package. Nothing is to be lost, but all to be gained, by paying attention to these little things. STYLE OF PACKAGE. Of course, where a maker has a special market for his butter, he will put it up in such style and form of package as suits his customers. He needs no other guide and would injure his business if he followed one. But, for general market purposes, the 50 lb. tub is the best form. The New York and Boston dealers like this because it is convenient for the retailer, who can readily slip the tub off from the butter for either weighing or cutting up for his customers. But aside from these considerations, the Welsh tub is a very bad form of package for keeping butter, as it is by no means air-tight nor anything approaching it. Hence, butter sent to market in these tubs must soon be sold and go into consumption, or there is material depreciation in quality and a corresponding loss in price. The old-fashioned firkin, which could be headed up and the butter covered with brine, is a much better package for keeping butter. But, where butter is consumed as fast as it is made, and fresh winter made butter supplies the demand through the cold season, the keeping of butter for any considerable length of time is not of so much consideration. We think it fortunate that this is so. CHEESE MAKING.