then turning the handle a few times, in order that it might be well
washed round. It was then left till it was convenient for "cook" to
cleanse all the utensils we had used.

From some cause or other I neglected for two or three weeks to do
this, and one day, when the freshmade butter was brought to table,
there were complaints that it was _cheesy_; it certainly had a
peculiar and very unpleasant taste, for which we could not account.

The next time it was made it had the same fault; and it then occurred
to me that it might be the churn. I accordingly returned to my old
mode of washing it, and never after was there a complaint of any
unpleasant flavor in the butter.

I mention this to show the amateur dairywoman how very essential is
cleanliness in every article she uses. A regular dairymaid would have
known this, but a town-servant thinks that if she washes a thing it is
sufficient: but more than mere washing is required; every article must
be _scrubbed_ with soap, wood-ashes, and soda, and then placed for
hours in the open air.

Now glass is much easier kept sweet and clean, and for that reason is
greatly to be preferred; but I am writing for those who may wish to
reap profit from their "farm of four acres," and I fear little would
be gained if nothing but glass were used in the dairy.

Our land turned out better the second summer than the first. We made
nearly two tons and a half of hay from each acre. We were enabled to
mow the whole three acres, as we had "common rights" in our
neighborhood, where the cows could pasture during the spring. Had we