In the bottom of the milk-pan, near one end, is an opening, _a_, through which the milk is drawn, after the cream is all risen or separated from it, by raising a brass pin, _b_. The opening is lined with brass, and is three fourths of an inch in diameter. Fig. 76 represents the tin cylinder magnified. This is pierced, to the height of an inch, with many small holes, diminishing in size towards the top. The cream is all risen in twenty-four hours. The pin is then drawn from the cylinder, and the milk flows out, leaving the thick cream, which is prevented from flowing out by the smallness of the holes in the cylinder. With the form of pans in most common use in this country, which are circular, three or four inches deep, this shallow depth of milk causes a little more trouble in skimming; but, if the principle is correct, the form and depth of the pan will be easily adapted to it. After the cream is removed, it is put into stone or earthen jars, and kept in a cool place till a sufficient quantity is accumulated to make it convenient to churn. If a sufficient number of cows is kept, it is far better to churn every day; but in ordinary circumstances that may be oftener than is practicable. The more frequently the better; and the advantages of frequent churning are so great that cream should never be kept longer than three or four days, where it is possible to churn so often. The mode of churning in one of the many good dairies in Pennsylvania,--that of Mr. J. Comfort, of Montgomery county,--is as follows: He uses a large barrel-shaped churn, of the size of about two hogsheads, hung on journals supported by a framework in an adjoining building. It is worked by machinery in a rotatory motion, by a horse travelling around in a circle. The churning commences about four o’clock in the morning in summer, the cream being poured into the churn and the horse started. When the butter has come, a part of the butter-milk is removed by a vent-hole in the churn. Then, without beating the mass together, as is usual, a portion of the butter and its butter-milk is taken out by the spatula and placed in the bottom of a tub covered with fine salt, and spread out equally to a proper depth; then the surface of this butter is covered with salt, and another portion of butter and butter-milk taken from the churn and spread over the salted surface in the same manner, and salted as before, thus making a succession of layers, till the tub is full. The whole is then covered with a white cloth, and allowed to stand a while. A part of this butter, say eight or ten pounds, is then taken from the tub and laid on a marble table (Fig. 80), grooved around the edges, and slightly inclined, with a place in the groove for the buttermilk and whey to escape. It is then worked by a butter-worker or brake, turning on a swivel-joint, which perfectly and completely removes the butter-milk, and flattens out the butter into a