le after being drawn from the cow, and with the least possible
agitation. The unpleasant flavor imparted to milk from the food of the
cows, such as turnips or leeks, may be at once removed by adding to the
milk, before straining, one eighth of its quantity of boiling water; or
two ounces of nitre boiled in one quart of water and bottled, and a
small teacupful put in twelve quarts of milk, will answer the same
purpose.

_Milking_ should be performed with great care. Experiments have
demonstrated that the last drawn from a cow yields from six to sixteen
times as large a quantity of better cream than that first drawn.
Careless milking will make the quantity of butter less, and the quality
inferior, while it dries up the cows. There are probably millions of
cows now in the United States that are indifferent milkers from this
very cause. Quick and clean milking, from the time they first came in,
would have made them worth twice as much, for butter and milk, as they
are now. Always milk as quickly as possible, and without stopping, after
you commence, and as nearly as possible at the same hour of the day.
Leaving a teacupful, or even half that quantity, in milking each cow,
will very materially lessen the products of the dairy, and seriously
injure the cows for future use. Great milkers will yield considerable
more by having it drawn three times per day. The quantity of milk given
by a cow will never injure her, provided she be well fed. As it takes
food to make meat, so it does also to make milk; you can never get
something for nothing. The best breeds of swine, cattle, or fowls, can
not be fattened without being well fed: so the best cows will never give
large messes of milk unless they are largely fed.

_Churning._--This is entirely a mechanical process. The agitation of the
cream dashes the oily globules in the cream against each other, and they
remain together and grow larger, until the butter is, what the dairy
woman calls, gathered. The butter in the milk, when drawn from the cow,
is the same as when on the table, only it is in the milk in the form of
very small globes: churning brings them together. The object then to be
secured, by any form of a churn, is agitation, or dashing and beating
together.

_Temperature of the Cream_ should be from sixty to sixty-five
degrees--perhaps sixty-two is best. This had better always be determined
by a thermometer immersed in it.

Many churns have been invented and patented; and