Milk should never be set for butter in a dark, damp cella - as in the case with butter makers in this section - as the cream is thereby moulded before it has had time to rise, which gives the butter a mouldy taste.

The milk is allowed to stand too long before being skimmed, which gives it a cheesy taste.

The cream is kept too long before it is churned, after it is skimmed, which gives it the taste of the other two; and also a sour taste.

The butter should never be washed in water, because it takes away that beautiful aroma so essential in good butter.

It should never be taken in a person's warm hands, as the heat melts a certain portion of the globules, which gives it an oily taste, and makes it become rancid very soon.

The milk should be set in good clean tin or earthen pans, in a dry, open, airy and shady place, above ground, if possible, although a cellar may be so built, and ventilated, as to answer the purpose. It should never be set over twenty-four hours in warm weather; and for a dairy of three cows or over, the cream should be churned every morning, and never be kept over forty eight hours, in warm weather; in cold weather it may be kept longer. It should always be about the same heat that the milk is when drawn from the cow, and churned steadily, and I have never known it to fail of coming readily, (we use a cylinder churn;) it is then taken from the churn with a wooden butter ladle, into a wooden tray, which has been well scalded and cooled in pure cold water; the salt is then worked in to suit the taste, which is easily done with a little practice, and the butter-milk well worked out; it is then set away in a cool place for about twenty-four hours, when it is well worked over again, as long as milk or pickle can be worked out. Butter made in this way, and put in stone pots, and kept from the air, will keep for a long time.