We are particularly fond of testing new inven- tions, especially those relating to Horticulture, or in any way pertaining to rural life. Mr. Hilton, the agent, 58 Cortland street, recently sent us an air-pressure churn, and we have had a good "turn" at it. It is in the form of a keg or small barrel, set upon a frame, and turning upon its smallest diameter by means of a crank. One head is movable, but fits air-tight. To the other head an air-pump is attached, by means of which air is introduced until a considerable pressure is produced. The churn is turned some fifteen minutes, and the result is an abundance of hard, even grained butter. It has always been objected to patent churns that they will not make butter of as good quality as the old dash churn, and we are willing to admit that there is force in the objection; but it will not hold good against the present one. It embraces, more nearly than any other that we have seen, the principle of the dash chum; the milk being forced against the dasher, instead of the dasher against the milk.

The condensation of the air, we think, assists materially in a more perfect separation of the butter from the curd; for we find, on trial, that the air-pressure churn will produce a greater amount of butter from a given amount of cream than the dash churn. On the whole, our experiments with the air-pressure chum have been very satisfactory.