A stone churn is in some respects more convenient than a wooden churn; but no matter which you use, the most fastidious neatness must be observed. Have the churn scalded and set out to sun as soon as possible after churning. Use your last made butter for buttering bread, reserving the staler for cookery. Butter should be printed early in the morning, while it is cool. A plateful for each of the three meals should be placed in the refrigerator ready for use. Do not set butter in a refrigerator with anything else in it but milk, or in a safe with anything but milk. It readily imbibes the flavor of everything near it. After churning, butter should be taken up in what is called "a piggin," first scalded and then filled with cold water. With an old-fashioned butter-stick (scalded) wash and press the butter till no water is left. Then add a little salt, finely beaten. Beat again in a few hours, and make up in half-pound prints. I would advise all housekeepers (even those who do not make their own butter) to keep a piggin, a butter-stick, and a pretty butter-print. _To secure nice Butter for the Table in Winter._ In October and November, engage butter to be brought weekly, fresh from the churn in rolls. Wrap each roll in a piece of old table cloth, and put in a sweet firkin or stone jar which has been washed with soda water, scalded and sunned for a month before using. Pour over it a clear strong brine, which also must have been prepared at least a week beforehand, by pouring off the settlings and repeated strainings. Have a nice flat rock washed and weight the butter down with it, being careful to keep it always under the brine.--_Mrs. S. T._ _Recipe for Putting up Butter._ 2 quarts best common salt. 1 ounce pulverized saltpetre. 1 ounce white sugar. Work the butter over three times, the last time adding an ounce of the above mixture to every pound butter. Of course, the butter is salted, when first made. Make the butter into rolls and wrap in cloths or pack in jars, within four inches of the top of each jar. If the latter is done, fill the jars with brine and tie up closely. If the former is preferred, drop the rolls into brine, prepared as follows: To every gallon brine that will bear an egg, add one pound white sugar and one-half ounce saltpetre. Boil well and skim. Keep the brine closely covered. I have used butter on my table in May, put up in this way, and it tasted as well as when put up in October.--_Mrs. R. C._ CLABBER. To have clabber in perfection, place in small glass dishes or bowls enough milk to make clabber for each person. After it has turned, set it in the refrigerator, if in summer, till called for. By the way, refrigerators (as well as water-coolers) should be washed every morning with water in which a tablespoonful of common soda has been dissolved. They should then be aired before filling with ice for the day.--_Mrs. S. T._ COTTAGE CHEESE.