But to return to the moths. If they get inside your furniture, they may be destroyed by taking off the muslin under the seats, the outside ends, and the backs, where they most naturally seek privacy. If this must be done, take each piece out to the yard or on a back veranda, after you have removed the lining; spread down an old sheet and set the furniture on it, and beat with a stick to dislodge the moths. Watch for the flies and worms that you have routed, and kill them as fast as they are seen. If you do not succeed in killing all of them, by a repetition of this operation a few times they will be disturbed and leave the furniture, as they seek to be left in quiet. If they attack the carpet they generally begin under the sofas and chairs or on the edges of the carpet in the corners of the room. In this case, as soon as you find the first intimation of their ill-omened presence, spread a wet sheet on the carpet, and pass a hot flat-iron over quickly; keep a number of irons heating and change often. The heat and steam will destroy both worm and egg. But do not let this success beguile you into any remissness. They can “creep slyly through a tiny space,” and in a few weeks, if they find you sleeping on your post, will effect an entrance, and will have increased and multiplied until the last state of that furniture will be worse than the first. XL. WINTER BUTTER. MUCH has been said and written on making winter butter. Our papers bring daily complaints of the article as sold in our markets, and furnish us with many elaborate directions how to overcome an evil which can no longer be meekly endured. In large butter factories, with every facility for preserving uniform temperature, it is not easy to accept any excuse for poor butter, summer or winter; but when butter is only made in small quantities, simply for family consumption, and at a time when the cows are giving much less milk than in the summer and fall, there is a necessity for more care and labor in securing good butter than when we can furnish green pastures and fresh food for the cows. Still we all expect, and should be willing to accept, more discomforts in our winter’s labors than we find in warm weather. Aside from these considerations we fail to see any insurmountable difficulty in securing good sweet butter in the winter. Of course we do not look for yellow butter at this season of the year, and when we see it we distrust its purity; but the golden color, though desirable, as a pleasure to the eye, is not an essential. For years we made a large portion of our own butter from only one cow, with but a few conveniences, and with very limited accommodations to aid us in the work; but we never had _bitter_ butter, and have never found a good reason why any one should be compelled to suffer from that infliction.