thin mass; then the surface is wiped by a cloth laid over it, and the working and wiping repeated till the cloth adheres to the butter, which indicates that the butter is dry enough, when it is separated into pound lumps, weighed and stamped, ready for market. The rest of the butter in the tub is treated in the same way. It will be seen that this method avoids the ordinary washing with water, not a drop of water being used, from beginning to the end. It avoids also the working by hand, which in warm weather has a tendency to soften the butter. In the space of about an hour a hundred pounds are thus made, and its beautiful color and fragrance preserved. If it happens to come from the churn soft, it hardens by standing a little longer in the brine. The most common form of the churn in small dairies is the upright or dash-churn, Fig. 77; but many other forms are in extensive use, each possessing, doubtless, more or less merit peculiar to itself. The cylinder churn, Fig. 78, is very simply constructed, and capable of being easily cleaned. Some prefer the thermometer churn, Fig. 79, having an attachment for indicating the temperature of the cream. [Illustration: Fig. 78.] [Illustration: Fig. 79.] As already stated, there are two modes of practice with regard to the process of churning, each of which has its advantages. The milk itself may be churned, or it may be set in the milk-room for the cream to rise, which is to be churned by itself. The former is the practice of a successful dairyman of New York, who, in his statement, says: “I take care to have my cellar thoroughly cleansed and whitewashed early every spring. I keep milk in one cellar, and butter in another. Too much care cannot be taken by dairymen to observe the time of churning. I usually churn from one hour to one hour and a half, putting from one to two pails of cold water in each churn. When the butter has come, I take it out, wash it through one water, set it in the cellar and salt it, then work it from three to five times before packing. Butter should not be made quite salt enough until the last working. Then add a little salt, which makes a brine that keeps the butter sweet. One ounce of salt to a pound of butter is about the quantity I use. I pack the first day, if the weather is cool; if warm, the second. If the milk is too warm when churned, the quantity of butter will be less, and the quality and flavor not so good as when it is at a a proper temperature, which, for churning milk, is from 60° to 65°.”