ular country
servants they neither do their work well nor willingly. If any lady
who has one or two cows will instruct her servant to follow our
directions, she will always be sure of good butter, with very little
trouble. All that is required is a churn, milk-pans (at the rate of
three to each cow), a milk-pail, a board (or, better still, a piece of
marble), to make the butter up on, a couple of butter-boards, such as
are used in the shops to roll it into form, and a crock for the cream.

In the next chapter we will give, as concisely as we can, the whole
process that we ourselves used in our dairy.

CHAPTER IV.

HOW TO MAKE BUTTER.

Let the cream be at the temperature of 55' to 60'; if the weather is
cold, put boiling water into the churn for half an hour before you
want 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 sound, take off the lid, and with one of the flat boards scrape
down the sides of the churn; and do the same to the lid: this prevents
waste. When the butter is come, the buttermilk is to be poured off and
spring-water put in the churn, and turned for two or three minutes:
this is to be then poured away, and fresh added, and again the handle
turned for a minute or two. Should there be the least appearance 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 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 th