Strain the cream from the crock into the churn, and put on the lid. Move the handle slowly in warm weather, as churning too fast will make the butter soft. When you find that the handle moves heavily and with great difficulty, the butter has come; that is, it has separated from the thin fluid and gathered into a lump, and it then is not necessary to churn any longer. Take it out with a wooden ladle, and put it into a small tub or pail. Squeeze and press it hard with the ladle, to get out all that remains of the milk. Add a little salt, and then squeeze and work It for a long time. If any of the milk is allowed to remain in, it will speedily turn sour and spoil the butter. Set it away in a cool place for three hours, and then work it over again. [Footnote: A marble slab or table will be found of great advantage in working and making up butter.] Wash it in cold water; weigh it; make it up into separate pounds, smoothing, and shaping it; and clap each pound on your wooden butter print, dipping the print every time in cold water. Spread a clean linen cloth on a bench in the spring-house; place the butter on it, and let it set till it becomes perfectly hard. Then wrap each pound in a separate piece of linen that has been dipped in cold water. Pour the buttermilk into a clean crock, and place it in the spring-house, with a saucer to dip it out with. Keep the pot covered. The buttermilk will be excellent the first day; but afterwards it will become too thick and sour. Winter buttermilk is never very palatable. Before you put away the churn, wash and scald it well; and the day that you use it again, keep it for an hour or more filled with cold water. In cold weather, churning is a much more tedious process than in summer, as the butter will be longer coming. It is best then to have the churn in a warm room, or near the fire. If you wish to prepare the butter for keeping a long time, take it after it has been thoroughly well made, and pack it down tightly into a large jar. You need not in working it, add more salt than if the butter was to be eaten immediately. But preserve it by making a brine of fine salt, dissolved in water. The brine must be strong enough to bear up an egg on the surface without sinking. Strain the brine into the jar, so as to be about two inches above the butter. Keep the jar closely covered, and set it in a cool place. When you want any of the butter for use, take it off evenly from the top; so that the brine may continue to cover it at a regular depth.