1311. _Method of taking the Rankness and disagreeable Taste from Irish Salt Butter._--The quantity proposed to be made use of, either for toasts or melting, must be put into a bowl filled with boiling water, and when the butter is melted, skim it quite off; by this method it is so separated from any gross particles, that it may require a small addition of salt, which may be put into the cold water that is made use of in melting butter for sauce; and though the butter is oiled by hot water, it becomes a fine cream in the boiling for sauce. 1312. _To remove the Taste of Turnips from Milk or Butter._--The taste of the turnip is easily taken off milk and butter, by dissolving a little nitre in spring water, which being kept in a bottle, and a small tea-cupful put into eight gallons of milk, when warm from the cow, entirely removes any taste or flavor of the turnip. 1313. _To make Salt Butter fresh._--Put four pounds of salt butter into a churn, with four quarts of new milk, and a small portion of arnotto. Churn them together, and, in about an hour, take out the butter, and treat it exactly as fresh butter, by washing it in water, and adding the customary quantity of salt. This is a singular experiment. The butter gains about three ounces in each pound, and is in every particular equal to fresh butter. It would be greatly improved by the addition of two or three ounces of fine sugar, in powder. A common earthen churn answers the same purpose as a wooden one, and may be purchased at any pot shop. 1314. _Method of making Stilton Cheese._--Take the night's cream, and put it to the morning's new milk, with the rennet; when the curd is come it is not to be broken, as is done with other cheeses, but take it out with a soil dish all together, and place it on a sieve to drain gradually, and, as it drains, keep gradually pressing it, till it becomes firm and dry; then place it in a wooden hoop; afterwards to be kept dry on boards, turned frequently, with cloth-binders round it, which are to be tightened as occasion requires. In some dairies the cheeses, after being taken out of the wooden hoop, are bound tight round with a cloth, which cloth is changed every day until the cheese becomes firm enough to support itself; after the cloth is taken away, they are rubbed every day all over, for two or three months, with a brush; and if the weather is damp or moist, twice a day; and even before the cloth is taken off, the top and bottom are well rubbed every day.