Mrs. Hale says: "Always to make good butter or cheese shows great care and excellent judgment in the farmers wife. When every department of the dairy is kept perfectly neat, there is hardly any exhibition of woman's industry more likely to make her husband proud, or gratify a beholder of good sense and benevolence, than the sight of a neat dairy-room filled with the rich, valuable productions which her skill has fashioned from the milk of the cow.

"The secret of success in the dairy is strict attention and scrupulous neatness in all its operations. The best time to make butter is in June, when the pastures are rich with clover, and September, when the fall feed is in its perfection. July and August are the months for cheese; then the rich new milk and cream cheeses are made.

"To insure good butter, you must always scald your pails, etc, in hot water, and then heat them by the fire, or in the hot sun, so that they may be perfectly sweet.

"Keep your cream in a cool place in summer, and churn twice a week.

"Work out all the buttermilk. - This must be done, or the butter will not keep well; and do not make the butter too salt.

"Never put butter in a pine tub.

"Pickle for Butter. - Allow half a pound of salt, an ounce of saltpetre, and half a pound of sugar to three quarts of water; dissolve them together; scald and skim the pickle; let it be entirely cold, and then pour it over the butter

"Keep your cheese in a dark, cool room, and turn and rub them every day. The fat fried out of salt pork, is the best preservative to rub on cheese, and gives a rich color and smoothness to the rind.

"Never wash your cheese shelves; but always wipe them clean with a dry cloth, when you turn your cheese.

"Do not heat the milk too hot; it should never, for new milk cheese, be more than blood-warm; be sure that your rennet is good, and do not use more than it requires to bring the curd.

"Cover the pan or tub in which milk is set to coagulate, and do not disturb it for half an hour or more.

"Cut the curd, when fully formed, carefully with a knife; never break it with your hand; and be very particular, when draining it from the whey, not to squeeze or handle the curd; if you make the white whey run from the curd, you lose much of the richness of the cheese."