It will be observed that the churnings in summer and winter occupy half an hour or upwards. By increasing the temperature of the cream I could easily churn in half the time, but I should thereby injure the quality of the butter. When the butter has come and gathered into a mass, it is taken, together with the butter-milk, out of the churn, which is rinsed with water; the butter is then placed again in the churn with a quantity of cold spring water, in which salt has been dissolved, at the rate of one ounce per quart of cream; after a few minutes’ churning, the butter is again taken out; the water in which it has been washed assumes a whitish appearance. By this process the salt is equally diffused through the butter, which requires little manipulation, and is freed from a portion of caseous matter. A recent analysis of my butter shows only 1.07 instead of 2.45 per cent. of caseine, as before. That it ranks as choice may be inferred when I state that my purchaser willingly gives me a penny per roll more than the highest price in Otley market, and complains that I do not supply him with a greater quantity. In this dairy of the small dimensions I have described, my produce of butter reaches at times sixty to seventy pounds per week. Though the size may appear inconveniently small, yet I beg to remark on the greater facility of regulating the temperature of a small in comparison with a large dairy. This difficulty will be found greater in summer than in winter, as it is far easier to heighten than depress the temperature. I have cooked or steamed my food for several years. It will be observed that I blend bean-straw, bran, and malt-combs, as flavoring materials, with oat or other straw and rape-cake; the effect of steaming is to volatilize the essential oils, in which the flavor resides, and diffuse them through the mess. The odor arising from it resembles that observed from the process of malting; this imparts relish to the mess, and induces the cattle to eat it greedily; in addition to which, I am disposed to think that it renders the food more easy of digestion and assimilation. I use this process with advantage for fattening, when I am deficient in roots. With the same mixed straw and oat-shells, three to four pounds each of rape-cake, and half a pound of linseed-oil, but without roots, I have fattened more than thirty heifers and cows free from milk, from March up to the early part of May; their gain has averaged fully fourteen pounds each per week,--a result I could not have looked for from the same materials, if uncooked. This process seems to have the effect of rendering linseed-oil less of a laxative, but cannot drive off any portion of the fattening oils, to volatilize which requires a very high temperature. My experience of the benefits of steaming is such that if I were deprived of it I could not continue to feed with satisfaction.