Nor do I believe there is any necessity for the milk to stand over twenty-four hours in any case; for I have no doubt that all the best of the cream rises within the first twelve hours, under favorable circumstances, and I am inclined to think that whatever is added to the quantity of cream after twenty-four hours, detracts from the quality of the butter to an extent which more than counterbalances the whole of the quantity. Many good dairy-women make an exceedingly fine article, in spite of the defects of some parts of the process of manufacture. This does not show that they would not make still better butter if they remedied these defects. The more we can retard the development of acidity in the milk, within certain limits, the more cream may we expect to get; and hence some use artificial means for this purpose, mixing in the milk a little crystallized soda, dissolved in twice its volume of water, which corrects the acidity as soon as it forms. It is a perfectly harmless addition, and increases the product of the butter, and improves its quality. But under ordinarily favorable circumstances, from twelve to eighteen hours will be sufficient to raise all the cream in summer, and from twenty to thirty hours in winter. [Illustration: Fig. 80. Butter-worker.] The butter-worker, Fig. 80, with its marble top, used by the writer of the statement above, is an important addition to the implements of the dairy. It effects the complete removal of the butter-milk, without the necessity of bringing the hands in contact with it. Another form of the lever butter-worker is seen in Fig. 81. [Illustration: Fig. 81.] To keep the cream properly after it is placed away in pots or jars, it should stand in a cool place, and whenever additions of fresh cream are made, they should be stirred in. Many keep the cream, as well as the butter, in the well, in hot weather. This is the practice of Mr. Horsfall, whose experiments have been alluded to. Finding his butter inclined to be soft, he lowered a thermometer twenty-eight feet into the well, and found it indicated 43°, the temperature of the surface being 70°. He then let down the butter, and found it somewhat improved; and soon after began to lower down the cream, by means of a movable windlass and a rope, the cream-jar being placed in a basket hung on the rope. The cream was let down on the evening previous to churning, and drawn up in the morning and immediately churned. The time of churning the cream at this temperature would be as long as in winter, and the butter was found to have the same consistency. The same object is effected in this country by the use of ice in many sections; but, if the butter remains too long on ice, or in an ice-house, it is apt to become bleached, and lose its natural and delicate straw-color.