to use it: when that is poured off, strain in the cream through a butter-cloth. When the butter is coming, which is easily ascertained by the

e of milkiness when this is poured from the churn, more is to be put. This we found was a much better mode of extracting all the buttermilk than placing it in a pan under the pump, as we did when we commenced our labors. The butter is then to be placed on the board

iling water; then that removed, and cold spring-water substituted; and the things we required remained in it till they were wanted. This

e I have stated, so in the summer it must be lowered to it. Should your dairy not be cool enough for the purpose, it is best effected by keeping the cream-pot in water as cold as you can procur

r. In hot weather it is highly important that the cream should be perfectly strained from the milk, or it will make it very rank. Half a dozen moderate-sized lumps of sugar to every two quarts of cream tend to keep it sweet. In summer always churn twice a week. Some persons imagine that cream cannot be "too sweet," but that is a mistake; it must have a certain degree of acidity, or it will not produc

repeatedly on the board; that is what they call "smiting" it. The butter so made is always strong, and of two colors, as a portion of the buttermilk remains in it: if any of it were put into a cup, and that placed

ce heard a strong-looking girl; daughter of a small farmer in Kent, say she was never well, for "smiting" the butter was such dreadful hard work it gave her a pain in her side. After this "smiting" is

should always think of the process it has gone through for the sake of looking pretty. Nearly all the fresh butter which is