In coloring artificially it is important to get a uniformity of color, which is the result of very thorough working. Colored butter must not be marbled. The cream is sometimes colored before churning. The annatto is put into a clean beech-wood lye, and as much of this colored and strained lye is taken as is necessary to produce the desired color in the butter. It is then churned as usual. Turmeric is sometimes used instead of annatto for coloring butter. It has no advantage, however, over annatto. In many sections the butter is colored with an extract of saffron in water, or of marigold, or with the juice of carrots, which is applied to the cream before churning. The coloring adds nothing to the quality or the taste. It is done for the sake of the looks; but it gives the butter a deceptive appearance. USE OF THE BUTTER-MILK.--The butter-milk in the churn is poured into a great cask, which in large dairies, as a general rule, is painted blue outside and white inside, with broad black iron hoops. It stands generally in the kitchen covered with a wooden lid. Butter-milk is used either in cooking, or for calves or swine, or is sold. Dairymen in the vicinity of large cities have barrels with broad, bright brass hoops, in which they carry their butter-milk to market. It is put into them through a bung-hole, and when full the wooden bung is wound with linen and driven in. In these barrels the butter-milk is carried to Amsterdam, Rotterdam, etc., sometimes by boats on the canals, sometimes on wagons, and by yokes, and there sold to the grocers at wholesale, to be again sold out by them. The butter-milk thus brings an income by no means inconsiderable to well-managed dairies. THE MANUFACTURE OF THE DIFFERENT KINDS OF DUTCH CHEESE.--From time immemorial, cheese, as an article of commerce, which has had a large sale, has brought an extensive income to the cattle-breeders and dairymen where its manufacture has been largely carried on, as everywhere in West Friesland, North and South Holland, and along the borders of the crooked Rhine in Utrecht. Dairymen are not the only ones who enjoy the advantage which grows out of the cheese-trade; but a large number of other people derive considerable profit from it, and support themselves entirely by it. Even the commonalty of the cities, where the weekly markets for the sale of cheese are regularly held, derive a considerable revenue from the small taxes for carriage and market-dues, to which every seller has to submit.