[Illustration: PENDULUM CHURN.] Few persons know how to churn properly. No matter how rich or nice the cream, if the churning is not done at a proper temperature and in a proper manner you cannot make good butter. Avoid the "lightning" patent churn, which the agent will claim to bring butter in five minutes. Cream that is churned too quickly always makes butter of a cheesey flavor, and quick to get rancid. Churning should never be done in less than twenty minutes, and, if possible, not longer than forty minutes. Generally the proper temperature at which to have the cream before beginning to churn is 60 degrees, but sometimes this must be varied a few degrees, according to circumstances. In winter we find 65 or 68 degrees will be necessary in order to have the butter come within forty minutes. When cows are fresh the butter comes much more quickly than it will after they have been fresh for a long period. Always start the churn with a slow movement, gradually increasing until you have reached the proper speed, which is 40 to 50 strokes per minute. I do not believe in the churn with a dash inside, nor do I believe in keeping the churn in motion a moment after the cream breaks. All sensible dairymen are trying to keep pace with the times, and have adopted the granular plan. This idea of scooping out great lumps of butter from a churn, and trying to squeeze and rub out the buttermilk with its caseous and albuminous matters is a thing of the past. Squeeze and press and knead all you please, and nothing but the water of the buttermilk will come out; the very impurities which you desire to get out of the butter will be all the more firmly incorporated in it. Not one butter-maker in ten (no, nor fifty) knows enough to stop the churn at the proper time, when the butter has formed into little pellets the size of a wheat kernel. When those little pellets have formed, pull out the plug or stopper in the bottom of your churn; if you have not got such a thing as a hole in your churn, don't waste a moment until you have bored one there, at least an inch in diameter, and place a small piece of very fine wire sieve on the inside of the churn over the hole, and thereafter be careful not to have your plug so long that it will punch the sieve off every time you put it in. Let the buttermilk drain off through this hole, after first pouring in a little cold water and cooling the contents of churn down to a point where the globules or kernels of butter will stick together when you agitate the churn. Now let the churn stand and rest a few minutes, then pour in more cold water, and let it drain off through the hole again, and if the water comes out as clear as it went in, stop pouring, shake the churn a little, then make a good strong brine of well powdered salt that has been first sifted thoroughly, cork up the hole and pour in your brine, and let it stand on the butter for fifteen or twenty minutes, after which draw off as you did the water.