Now as to “proper care,” we speak only of private families who have but one or two cows. If your milk-room is in the cellar, it should be entirely separated from the vegetable cellar, and used for nothing that can impart any flavor to the milk, either meats, roots, sauces, or fluids. If it is well cemented and banked up, so as to prevent freezing, you will have very little trouble in keeping the milk warm enough for the cream to begin to rise quickly. Of course you will pour boiling water into the pans, and have them well heated before straining the milk into them. If you have on hand two sizes of pans, fill the larger one third full of boiling water, then strain the milk into a smaller pan, filling it not half full, and set it into the hot water; turn another pan over the top, but not close enough to exclude all air. By so doing you will find that the cream will rise more rapidly and can be more easily churned. When one has but little milk, this is not much trouble. If you have no cellar that can be kept warm and free from the smell of vegetables, set your milk on a shelf, in a warm closet, where, of course, you will keep no vegetables or meats, as nothing is so easily impregnated with odors of all kinds as milk. Cover the pans or bowls with a fine net, to exclude dust or motes of any kind. Thirty-six hours is as long as milk should remain unskimmed, summer or winter. Every hour longer, even though the milk may taste sweet, is insuring bitter butter. As you skim off the cream, stir it well each time. The cream should not be in the cream-pot longer than two days before churning. Three days _may_ give you moderately good butter, but it is a very doubtful experiment. “But how can we churn every two days when we do not gather more than a quart of cream in that time? It would be lost in our churn; we could do nothing with it.”