Only one butter farm, have we been able to find, and not enough is made there to supply the immediate neighborhood. Where, then, does all the Orange county butter come from? Mostly from the West. Farmers buy from the vicinity of the Alleghenies, and even further west, large quantities, which they sell in the original packages or repack in pails. Since railroads have become so numerous, New York drinks up all the milk in Orange county, and must butter her bread elsewhere. The largest institution for the disposition of milk is the Creamery, which is, in other words, a cheese factory. Here is brought the milk which the farmers themselves are unable properly to prepare for market, for want of cool springs or sufficient help. Received here, it is placed in deep but narrow tin pails holding twelve or fourteen quartz. These are floated in large tanks of water. From these pails the cream is carefully taken and sent to market. The skimmed milk is then placed in a large vat and heated, by means of steam pipes to about 80°. Then the rennet is put in. From twenty to thirty minutes suffices for curdling, and the mass is then stirred to separate the curd from the whey. After which it is heated still more; and then the whey, passing off through a strainer, goes to feed hogs, while the curd remains in the vat, to be salted and worked before putting into the presses. In two or three hours the curds become hard enough for the canvas to be put upon them ready for the shelves. Very carefully they must then be watched, lest the fly lying in wait for them makes in them a snug house for her family. Greasing and turning must be a daily labor, and some weeks must pass before they are sufficiently cured for market. For the benefit of city consumers, who are paying ten and twelve cents a quart for milk, from a tenth to a quarter of which is not infrequently pure Croton, we may add that the highest price the farmer ever gets for his milk is seven cents a quart; and he sometimes sells it for as low as two cents and a half. Our friends, the milkmen, have, therefore, it will be seen, a pretty good margin for freight and profit. * * * * * Improved Hay Elevator. The method most generally used for elevating hay is evidently not the most economical application of the power of horses for the accomplishment of the purpose desired. The tackle involves a great deal of friction, and as the quantity which can be thus raised at once is, probably, on the average, not more than from 150 to 200 lbs, much more time is employed in re-adjusting the fork, than would be the case if a larger quantity were elevated. The invention under consideration supplies a means whereby it is claimed hay may be unloaded with far greater facility than heretofore, with less labor to the team and with fewer hands than are at present employed.