Our Farm of Four Acres and the Money we Made by it

r what we were to do with "Our Farm of Four Acres." That we must keep a cow was acknowledged by both; and the first step to be taken was to buy one. The small town in which our

l, "heels-over-head." AS he was not in the least hurt, the juveniles were allowed to laugh as long as they pleased; but H. and myself looked rather grave at the idea having the milk knocked down as soon as there was about a quart in the pail. We were, therefore, greatly reassured when told that "Madam Sukey" would be quiet and tractable as soon as her calf was taken away. "Then why not take it at one?" said I; but was informed that we must not dep

discover it was "too good for us," and found that we liked plenty of new milk much better for general use; besides, consume as much as we would, we had still more than was wanted: so we invested fifteen dollars in a churn and other requisites, and thought with great satisfaction of the saving we should effect in our expenses by making our own butter. But now arose a difficulty which had not previously occurred to us: Who was to make it? Our domestic servants both declared that they could not do so; and the elder one, who had been many years in the family, was born and bred in London, and detested the

"we don't in the least k

did before we left town, if they are not to enlighten our ignorance on country matters? But one thing is certain, we

it," without giving us an idea how the process was to be accomplished; while the far-famed Mrs. Rundle, in an article headed "Dairy," tells the dairy-maid to "keep a book in which to enter the amount of butter she makes," and gives butt little idea how the said butter is to be procured. Another authority said, "after the butter is come, cut it in pieces to take out cow-hairs;" this appeared to us the oddest direction o

a change, and taking off the lid-(how many times had we taken it off before!)-we saw what at that moment appeared the most welcome sight in the world-some lumps of rich yellow butter. It was but a small quantity, but there it was: the difficulty was overcome so far. But now there arose the question of what we were to do with it in order to clean if from the butter milk, for all our authorities insisted on the necessity of this being done, though they did not agree in the mode of doing it. One said, that "if it was washed, it would not keep good, because water soon became putrid, and so would the butter." We were told by another book, "that if it was not washed it would be of two colors, and dreadfully rank." We thought that it would be easier not to wash it, and it was bad enough to justify the term "muck," which was applied to it by the kitchen oracles, who rejoiced exceedingly in our discomfiture. We left the dairy half inclined to abjure butter-making for the future. In a day or two we began to reflect, that as