Directions for Cookery, in its Various Branches

put to it two large tea-cups of molasses, and half a pint of strong yeast. Pour it into a stone jug, and let it stand uncorked till next morning. Then pour off the thin liquid from the top, and cork the jug tightly. When you are going to use the yeast, if it has been made two or three days, stir in a little pearl-ash dissolved in warm water, allowing a lump the size of a hickory-nut to a pint of yeast. This will correct any tendency to sourness, and make the yeast more brisk. TO MAKE BUTTER. Scald your milk pans every day after washing them; and let them set till the water gets cold. Then wipe them with a clean cloth. Fill them all with cold water half an hour before milking time, and do not pour it out till the moment before you are ready to use the pans. Unless all the utensils are kept perfectly sweet and nice, the cream and butter will never be good. Empty milk-pans should stand all day in the sun. When you have strained the milk into the pans, (which should be broad and shallow,) place them in the spring-house, setting them down in the water. After the milk has stood twenty-four hours, skim off the cream, and deposits it in a large deep earthen jar, commonly called a crock, which must be kept closely covered, and stirred up with a stick at least twice a day, and whenever you add fresh cream to it. This stirring is to prevent the butter from being injured by the skin that will gather over the top of the cream. You should churn at least twice a week, for if the cream is allowed to stand too long, the butter will inevitably have a odd taste. Add to the cream the strippings of the milk. Butter of only two or three days gathering is the best. With four or five good cows, you may easily manage to have a churning every three days. If your dairy is on a large scale, churn every two