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 or marble, and
salted to taste; then, with a cream-cloth, wrung out of spring-water,
press all the moisture from it. When it appears quite dry and firm,
make it up into rolls with the flat boards. The whole process should
be completed in three-quarters of an hour.

We always used a large tub which was made for the purpose, and every
article we were going to use was soaked in it for half an hour in
boiling water; then that removed, and cold spring-water substituted;
and the things we required remained in it till they were wanted. This
prevents the butter form adhering to the boards, cloth, &c., which
would render the task of "making it up" both difficult and
disagreeable.

In hot weather, instead of bringing the cream-crock into the kitchen
it must be kept as cool as possible; for as it is essential in the
winter to raise the temperature of the cream to the degree 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 procure it, and by making the
butter early in the morning, and placing cold water in the churn some
time before it is used. By following these directions you will have
good butter throughout the year.

The cows should be milked as near the diary as possible, as it
prevents the cream from rising well if the milk is carried any
distance.* [In very cold weather the milk-pans must be placed by the
fire some time before the milk is strained into them, or the cream