every new one is, of
course, the best. A cylinder is usually preferred as the best form for a
churn, and the churning is performed by turning a crank. An oblong
square box is far better than a cylinder. In churning in a cylinder, it
may often occur that the cream moves round in a body with the dasher,
and so is but slightly agitated. But change that cylinder into an oblong
square, and the cream is so dashed against the corners of the box that a
most rapid agitation is the result, and the churning is finished in a
short space of time.

Any person of a little mechanical genius can construct a churn, equal to
any in use, and at a trifling expense. It is well to make a churn
double, leaving an inch between the two, into which cold or warm water
can be poured, to regulate the temperature of the cream. This would be a
great saving of time and patience in churning. Those who use the
old-fashioned churns with dashes can most conveniently warm or cool
their cream, by placing the churn containing it in a tub of cold or
boiling water, as the case may require, until it comes to the
temperature of sixty or seventy degrees.

To make butter of extra quality for the fair, or for a luxury on your
own table, set only one third of the milk, and that the last drawn from
the cow. The Scotch, so celebrated for making butter of more marrowy
richness than any other, first let the calves draw half or two thirds of
the milk, and then take the remainder. This makes the finest butter in
the world.

_Preserving Butter_ depends upon the treatment immediately after
churning. Success depends upon getting the buttermilk all out, and
putting in all the salt you put in at all, immediately--say within ten
minutes after churning. Some accomplish this by washing, and others by
working it, being much opposed to putting in a drop of water. Those who
use water in their butter, and those who do not, are equally confident
of the superiority of their own method. But all good butter-makers
agree, that the less you work butter, and still remove all the milk, the
better it will be; and the more you are obliged to work it, the more
gluey, and therefore the poorer the quality. Very good butter is made by
immediately working all the milk out and salting thoroughly--working the
salt into every part, without the use of water.

_Working over_ butter, the next day after churning, should be nothing
more than nicely forming it into rolls, without any further working or