amy substance appearing more like cream than
butter.

BUTTER-MAKING.--The manufacture of good butter is dependent upon
good cows and the care given them, as well as most careful treatment of
the milk and cream. The milk to be used for butter making, as indeed for
all purposes, should be most carefully strained through a wire strainer
covered with three or four thicknesses of perfectly clean cheese cloth.

The following points given by an experienced dairyman will be found
worthy of consideration by all who have to do with the manufacture of
this article:--

"Milk is almost as sensitive to atmospheric changes as mercury itself.
It is a question among many as to what depth milk should be set to get
the most cream. It does not make so much difference as to the depth as
it does the protection of the milk from acid or souring. As soon as the
milk begins to sour, the cream ceases to rise.

"With a clear, dry atmosphere the cream will rise clean in the milk; but
in that condition of the atmosphere which readily sours the milk, the
cream will not rise clean, but seems to hang in the milk, and this even
when the milk is protected by being set in water.

"The benefit of setting milk in cold water is that the water protects
the milk from becoming acid until the cream has time to rise. For cream
to rise readily on milk set in cold water, the atmosphere in the room
should be warmer than the water. As much cream will rise on milk set in
cold water in one hour as on milk not set in water in twenty-four hours.
The milk should be skimmed while sweet, and the cream thoroughly stirred
at each skimming.

"Cream skimmed from different milkings, if churned at the same time in
one churn, should be mixed eight to ten hours before churning; then the
cream will all come alike.

"The keeping qualities of butter depend principally upon two things:
First, the buttermilk must be all gotten out; and secondly, the grain of
the butter should be kept as perfect as possible. Butter should not be
allowed to be churned after it has fairly come, and should not be
gathered compactly in the churn in taking out, but the buttermilk should
be drained from the butter in the churn, through a hair sieve, letting
the butter remain in the churn. Then take water and turn it upon the
butter with sufficient force to pass through the butter, and in
sufficient quantity to rinse the buttermilk all out of the butter. With
this process of washing the butter the grain