e than eight pounds. We used about two
quarts of new milk, so that if ten quarts will give a pound of butter,
we did not get so much as we ought. Still we were very well satisfied
with the produce we received.

There requires management with two cows, in order that one may always
be in full milk when the other calves. If you rear a calf for the
butcher, it will require the whole of the milk for six or seven weeks,
which is about the age they are killed for fine veal. We once--it was
in the winter--received $26 for one. With two cows this may usually be
done, and its is more profitable than making butter. Where only one is
kept, it is better to part with the calf when a few days old, and then
the price is $5.

If a lady wishes her dairy to be very nicely finished, she should have
all the articles she requires of glass, instead of wood and
earthenware. Everything for the diary of that material can be
purchased in Leicester Square, and certainly, if expense had been no
object to us, we should much have preferred a glass churn, pans, &c.
They have the great advantage of being kept beautifully clean with
very little labor; but they are so liable to be broken, that they
should never be used unless servants are very careful. A marble table
is, however, in every respect better than a board to make the butter
upon. It is expensive at first, but will, with ordinary care, last
several generations of butter-makers.

Whilst on the subject of the dairy, I must say a few words respecting
the great care required in washing the articles used in it. As soon as
the butter was taken from the churn I was in the habit of half filling
it with boiling water, into which I had put some lumps of soda, and
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
cle