The pans containing milk to the depth OF 3 inches are set in flowing water, so as to be maintained at a temperature of about 58 Fahr. After standing 24 hours, the milk is skimmed, and the cream put in deep vessels of a capacity of about 12 gallons. It is kept at a temperature of 58° to 59 until it acquires a slightly acid taste, when it goes to the churn. The churn is a barrel revolving on a journal in each head, and is driven by horse-power. The churning occupies about an hour; and after the buttermilk is drawn off, cold water is added and a few turns given to the churn. The water is then drawn off. This is repeated until the water as it is drawn off is nearly free from milkiness. The butter is worked with butter-workers, a damp ened cloth meanwhile being pressed upon it to absorb the moisture and free it of buttermilk. The cloth is frequently dipped in cold water, and wrung dry during the process of wiping the butter. It is next salted at the rate of 1 ounce salt to 3 pounds butter, thoroughly and evenly incorporated by means of a butter worker. It is then removed to a table, where it is weighed out and put into pound prints. After this, it goes into large tin trays, and is set in the water to harden, remaining until next morning, when it is wrapped in damp cloths and placed upon shelves, one above another, in tin lined cedar tubs, with Ice in the Compartments at the ends; and then it goes immediately to market, A Philadelphia butter dealer says that. for the best butter the cows are fed on white clover and early mown meadow hay, cut line and mixed in with corn meal and wheaten shorts. No roots are fed, except carrots.

Churning Milk, Temperature for.-60° Fahr.