room should be used for no other purpose, as cream and butter are the greatest absorbents of effluvia with which I am acquainted. I have known good butter to be spoiled by being placed over night in a close closet. “The thermometer should always accompany the winter dairy. There is one thing very important in the winter dairy, which, perhaps, I should have placed first, and that is the food of the cows; for, without something else than hay, you will not make very fine butter. Mill-feed and corn-meal I consider about the best for yield and quality, although there are many other articles of food which will be useful, and contribute to the appetite and health of the cattle. “The process for the winter dairy is similar to that of the summer, with the exception of the regulation as to the temperature of room, etc., which is as follows: “Particular care should be taken not to let the milk get cold before placing it in the dairy-room; for, should it be completely chilled, the cream will not rise well. Add about a gill of warm water to the sour milk for each pan, before straining into it, which will greatly facilitate the rising of the cream. Keep the temperature of the room as near fifty-eight degrees, Fahrenheit, as possible, and guard against the air being dry by having a small vessel of water upon the stove, or else a dry coat will form on the surface of the cream. The cream should be kept in a colder place than the dairy-room until the night before churning, when it might be placed in the warm room, so that its temperature shall be about 58°. “The churn may be prepared by scalding it, and then reduced to the same temperature as the cream by cold water, using the thermometer as a test. “This regulation of temperature is of the greatest importance: for, should it be too low, you will be a long time churning, and have poor, tasteless butter; if too high, the butter will be soft and white.” What is especially noticeable in the above statement is the use of the sponge, and the thorough and complete removal of all the butter-milk. Here is probably the secret of success, after all. I have given the statement in full, notwithstanding its length, on account of the well-known excellence of the butter produced by the process, as well as for the suggestions with regard to the dairy-rooms, and not because I can recommend all its details for the imitation of others. The use of sour milk in the pans is based, I suppose, on the idea that the cream does not begin to rise till acidity commences in the milk,--an idea which was once pretty generally entertained; but the process of souring undoubtedly commences, though imperceptible to the senses, very soon after the milk comes to rest in the pan. At any rate, there is no doubt that the separation of the butter from the other substances commences at once, and without the addition of any foreign substance to the milk.