Finding my butter rather soft in hot weather, I uncovered a draw-well which I had not used since I introduced water-works for the supply of the village and my own premises. On lowering a thermometer down the well to a depth of twenty-eight feet, I found it indicated a temperature of forty-three degrees--that on the surface being seventy degrees. I first let down the butter, which was somewhat improved, but afterwards the cream. For this purpose I procured a movable windlass with a rope of the required length; the cream-jar is placed in a basket two feet four inches deep, suspended on the rope, and let down the evening previous to churning. It is drawn up early next morning, and immediately churned. By this means the churning occupies about the same time as in winter, and the butter is of like consistence. The advantage I derive from this is such that, rather than be without it, I should prefer sinking a well for the purpose of reaching a like temperature. When winter approaches, the open trellis window to the north is closed, an additional shutter being fixed outside, and the interval between this and an inner shutter closely packed with straw, to prevent the access of air and cold; the door to the kitchen is at the same time unclosed to admit warmth. Before the milk is brought from the cow-house, the dairymaid washes the bowls well with hot water, the effect of which is to take off the chill, but not to warm them. The milk is brought in as milked, and is passed through a sile into the bowls, which are then placed on the cistern. A thermometer, with its bulb immersed in the milk, denotes a temperature of about ninety degrees. The hot water is applied immediately, at a temperature of one hundred degrees or upwards, and continues to flow for about five minutes, when the supply is exhausted. The bowls being of thick earthen ware,--a slow conductor,--this does not heighten the temperature of the milk. The cooling, however, is thereby retarded, as I find the milk, after standing four hours, maintains a temperature of sixty degrees. This application of hot water is renewed at each milking to the new milk, but not repeated to the same after it has cooled. The temperature of the dairy is momentarily increased to above 60°, but speedily subsides, the average temperature being 52° to 56°.