Milk as it comes from the cow is about blood-heat, or 98° Fah. It should be cooled off as little as possible before coming to rest. With this object in view, the pails may be rinsed with hot water before milking, and the distance from the place of milking to the milk-room should be as short as possible; but, even with all these precautions, the fall in temperature will be considerable. From what has already been said with regard to the manner in which the cream or oily particles of the milk rise to the surface, and the difficulty of rising through a great space, on account of their intimate entanglement with the cheesy and other matters, the importance of using shallow pans must be sufficiently obvious. To facilitate and hasten the rising of the butter or oily particles, the importance of keeping the milk-room at a uniform and pretty high temperature will be equally obvious. The greatest density of milk is at or near the temperature of 41° Fah.; and at this point the butter particles will, of course, rise with the greatest difficulty and slowness, and bring up a far greater amount of cheese particles than under more favorable circumstances. These caseous and watery matters, as has been already stated, cause the cream or the butter to look white, and to ferment and become rancid. To avoid this, the temperature is generally kept, in the best butter-dairies, as high as from 58° to 62°. Some recommend keeping the milk at over 70°, and from that to 80°, at which temperature the cream, they say, rises very rapidly, especially if the depth through which it has to rise is but slight. But that, in the opinion of most practical dairymen, is too high. To obtain the greatest amount of cream from a given quantity of milk, the depth in the pan should, it seems to me, never exceed two inches. A high temperature and shallow depth, as they liquefy the milk and facilitate the rising of the particles, tend to secure a cream free from the cheesy matter, and such cream will make a quality of butter both more delicate to the taste, and less likely to become rancid, than any other. It has already been intimated, in another connection, that neither the largest quantity nor the best quality of milk is given by the cow till after she has had two or three calves, or has arrived at the age of five or six years. It may also be said, what cannot fail to have attracted the attention of observing dairymen, that in very dry seasons the quantity of milk yielded will generally be less, though the quality will be richer, than in moist and mild seasons.