My cows are bought in the neighboring markets with a view to their usefulness and profitableness. The breeds of this district have a considerable admixture of the short-horn, which is not noted for the richness of its milk. It will be remarked that during the time these observations have been continued on the proportion of butter from cream, more than half of my cows have been changed. Having satisfied myself that the peculiar richness of my cream was due mainly to the treatment of my cows which I have sought to describe, it occurred to me that I ought not to keep it to myself, inasmuch as these results of my dairy practice not only afforded matter of interest to the farmer, but were fit subjects for the investigation of the physiologist and the chemist. Though my pretensions to acquirements in their instructions are but slender, they are such as enable me to acknowledge benefit in seeking to regulate my proceedings by their rules. In taking off the cream I use an ordinary shallow skimmer of tin perforated with holes, through which any milk gathered in skimming escapes. It requires care to clear the cream; and even with this some streakiness is observable on the surface of the skimmed milk. The milk-bowls are of glazed brown earthen ware, common in this district. They stand on a base of six to eight inches, and expand at the surface to nearly twice that width. Four to five quarts are contained in each bowl, the depth being four to five inches at the centre. The churn I use is a small wooden one, worked by hand, on what I believe to be the American principle. I have forwarded to Professor Way a small sample of butter for analysis; fifteen quarts of cream were taken out of the cream-jar, and churned at three times in equal portions: The first five quarts of cream gave 127 ounces of butter. Second five “ “ “ “ 125 “ “ “ Third five “ “ “ “ 120¹⁄₂ “ “ “ ------ 372¹⁄₂ Equal to 24³⁄₄ ounces per quart. At a subsequent churning of fourteen quarts of cream, The first seven gave 7 rolls, or 175 ounces of butter. Second seven gave 7 rolls 2 oz., or 177 “ “ “ --- 352 Equal to 25¹⁄₇ ounces per quart. On testing the comparative yield of butter and of butter-milk, I find seventy per cent. of butter to thirty per cent. of butter-milk, thus reversing the proportions given in the publications to which I have referred. An analysis of my butter by Professor Way gives: Pure fat or oil, 82.70 Caseine or curd, 2.45 Water, with a little salt, 14.85 ------ Total, 100.00