I have stated on page 234 that, under ordinarily favorable circumstances, from twelve to eighteen hours will be sufficient to raise the cream; and that I do not believe it should stand over twenty-four hours under any circumstances. This, I am aware, is very different from the general practice over the country. But, if you will make the experiment in the most careful manner, setting the pans in a good, airy place, and not upon the cellar bottom, I think you will soon agree with me that all you get, after twelve or eighteen hours, under the best circumstances, or at most after twenty-four hours, will detract from the quality and injure the fine and delicate aroma and agreeable taste of the butter to a greater extent than you are aware of. The cream which rises from milk set on the cellar bottom acquires an acrid taste, and can neither produce butter of so fine a quality or so agreeable to the palate as that which rises from milk set on shelves from six to eight feet high, around which there is a full and free circulation of pure air. The latter is sweeter, and appears in much larger quantities in the same time than the former. If, therefore, you devote your attention to the making of butter to sell fresh in the market, and desire to obtain a reputation which shall aid and secure the quickest sale and the highest price, you will use cream that rises first, and that does not stand too long on the milk. You will churn it properly and patiently, and not with too great haste. You will work it so thoroughly and completely with the butter-worker, and the sponge and cloth, as to remove every particle of butter-milk, never allowing your own or any other hands to touch it. You will keep it at a proper temperature when making, and after it is made, by the judicious use of ice, and avoid exposing it to the bad odors of a musty cellar. You will discard the use of artificial coloring or flavoring matter, and take the utmost care in every process of making. You will stamp your butter tastefully with some mould which can be recognized in the market as yours; as, for instance, your initials, or some form or figure which will most please the eye and the taste of the customer. You will send it in boxes so perfectly prepared and cleansed as to impart no taste of wood to the butter. If all these things receive due attention, my word for it, the initials or form which you adopt will be inquired after, and you will always find a ready and a willing purchaser at the highest market price.