The disadvantages of the system of setting milk in shallow pans or crocks, for raising cream, are that a long period elapses before the skimming is completed, too much space is required, and in Summer the milk becomes sour before the whole of the cream is raised. Labor saving appliances are intended, as the name implies, to save labor, but they do not render care, thought and diligence the less necessary. To understand the principles that underlie the business of butter making, is as imperative as to use the most improved utensils. By keeping a strict account only, can you find out the extent of your success or failure. If the balance is on the right side, you will know whether and how much it can be increased; if it is on the wrong side, you will be more strongly convinced of the necessity for improvement. If you keep your cows in a healthy condition, milk regularly; set the milk in air tight cans with good cold water (either ice or spring); skim every twenty-four hours; ripen the cream properly; churn in a barrel churn or some other good churn on the same principle; wash the butter well while still in the churn in granular state; you will never be troubled with white specks in your butter. HOW TO MAKE GOOD BUTTER. --BY N. BIGALOW, STOWE, VERMONT.-- It is necessary to have good cows to start with, and if _good butter_ is the object sought I prefer good Jerseys. The next thing is good feed. Grass that is fresh and tender is best of all. This does not last very long up here in Vermont. My cows have a feed of green corn fodder, at night, and a small feed of grain, in the morning. I prefer to mix different kinds of grain together. It must be all sound and good. Make the cows comfortable and contented. Kind treatment is indispensable, and the more regularity in caring for them the better. We try to keep the milk entirely clean. If it is necessary we wash the cows' bags, before milking. The milk is strained into large, open pans, and as soon as the animal heat is out of it, the pans are covered over with thin cotton cloth. The covers are made by sewing the edges of the cloth to some strips of basswood, about three-fourths of an inch square and a little longer than the pans. They cost but a trifle, and after using them ten years we would hardly make butter without them. The butter is not quite so yellow, at first, for raising the cream under the covers, but will be after it has stood a few hours. When we first tried our large pans, we used to run water around them, but the coolers have got to leaking, and we do not think it would pay to get new ones.