510 THE DAIRY.

always making rank butter. German stoves, burn: ing charcoal, are useful in a dairy.

In the North, they have butter-churns worked by a horse; but our chief improvement here, is the» barrel-churn. In summer, cool your churn well with cold water; in winter, make it warm. Strain your cream through a fine sieve, or linen cloth. Butter, to be good, ought not to come in less than an hour; at the end of that time, if it need any help, use a small quantity of distilled vinegar; the method of using warm water, or taking the churn near the fire, prejudices the butter: the process complete, strain off the butter-milk, and put the butter into cold water: afterwards divide it into small Jumps, upon a sloping board; beat it well with wooden pats, not sweaty hands, until it be-en- tirely free from butter-milk, and perfectly firm, cold water being at hand to throw over the board occa- sionally, and to wash the pats. Salt, with fine beaten salt, to your palate. Make up according to art and custom. Spread separate on a cloth, that the lumps may not adhere.

To put butter down for keeping, let the salt be perfectly fine; a layer of salt at the bottom of the firkin or jar; beat the butter down, with a hard wooden rammer, not hot fists, and cover the top with salt. The best colouring for butter, is-good keep for the cows.

Not pretending to any daify secrets, or improve- ments, I shall say nothing of the process of cheese making, so generally well-known, and so often de- scribed. I have ever had my doubts, as to the pro-

fit