This subject is so important, as good butter is such a luxury on every table, that we recapitulate the essentials of good butter making:-- 1. Keep everything sweet and clean, and well dried in the sun. 2. Milk the cows, as nearly as possible, at the same hour, and draw the milk very quickly and very clean. 3. Set the milk, in pans three inches deep, in good air, removed from anything that might give it an unpleasant flavor, and where it will be at a temperature of fifty to sixty degrees. 4. Churn the cream at a temperature of sixty-two degrees. 5. Get out the buttermilk, and salt thoroughly within fifteen minutes after churning, either with water or without, as you prefer. Mix the salt thoroughly in every particle. Put up in balls, or pack closely in jars the next day. 6. Remember to work the butter as little as possible in removing the milk; the more it is worked, the more will it be like salve or oil, and the poorer the quality: hence, it is better to wash it with cold water, because you can wash out the buttermilk with much less working of the butter. 7. To make the best possible quality of butter, use only one third of the milk of the cows at each milking, and that the last drawn. 8. In the winter, when cream does not get sufficiently sour, put in a little lemon-juice or calves' rennet. If too white, put in a little of the juice of carrot to give it a yellow hue. BUTTERNUT. This is a rich, pleasant nut, but contains rather too much oil for health. The oil, obtained by compression, is fine for clocks, &c. The root, like the branches, are wide-spreading, and hence injurious to the land about them. Two or three trees on some corner not desired for cultivation, or in the street, will be sufficient. A rough piece of ground, not suitable for cultivation, might be occupied by an orchard of butternut-trees, and be profitable for market and as a family luxury. The bark is often used as a coloring substance. CABBAGE. The best catalogues of seeds enumerate over twenty varieties, beside the cauliflowers, borecoles, &c. A few are superior, and should, therefore, be cultivated to the exclusion of the others. EARLY YORK is best for early use. It is earlier than any other, and with proper treatment nearly every plant will form a small, compact, solid head, tender, and of delicious flavor. No garden is complete without it. EARLY DUTCH, AND EARLY SUGARLOAF, come next in season to the Early York, producing much larger heads. LARGE YORK is a good variety, maturing later than the preceding, and before the late drumheads. Large Drumhead, Late Drumhead, or Large Flat Dutch, are the best for winter and spring use. There are many varieties under these names, so that cultivators often get disappointed in purchasing seeds. It is now difficult to describe cabbages intelligibly. Every worthless hybrid goes under some excellent name.