adopted in the best districts of Normandy. We shall make no apology for publishing these directions _verbatim_, as we shall thereby assist the society in the dissemination of useful knowledge. “1. Clean all dairy utensils by rinsing them with clean cold water, and afterwards scrubbing them with boiling water; after which repeat the cold rinsing. “2. Cool the milk directly it is brought into the dairy by placing the cans in a running stream, or by any other available method. This, we may be permitted to observe, whilst most desirable, is often not easily attainable. The Americans, in selecting the site for the dairy, always prefer the base of a hill, so as to secure two very important factors--shelter from the sun and a cold spring of water. If running water cannot be obtained, that from a deep well may be used. “3. Set the milk at a temperature of not exceeding 55°F. in glazed earthenware or tin pans. The question of whether these shall be shallow or deep will depend upon our facilities for reducing the temperature. If we have running water or ice, there is no doubt that the deep cans thus surrounded offer a greater surface of milk to the cooling influence, and this rapid and regular cooling causes the cream to rise freely and quickly; but if we have not these facilities, then shallow pans are preferable. “4. Skim after 12 hours with a perforated tin saucer, and take care that nothing but cream is removed; 12 hours after, skim a second time; but this should not be mixed with the first skimmed cream at all, if our object is to make the finest class of butter; but otherwise it must be mixed with the first cream just before churning. Of course by following this plan we do not obtain the maximum produce, but we have the best quality. If the cream is too thick, a little pure water may be added, but the addition of milk should be avoided. “5. Keep the cream, until the time for changing, in the coldest place available, in covered earthenware or tin vessels. “6. Churn the cream at a temperature of 57° to 60° F., and obtain this by gradually raising or lowering the temperature by placing the vessel in a bath of warm or cold water. Use an ordinary revolving barrel, or a midfeather churn, fitted with a spigot. The more simple the churn, and the less mechanism, the more easily is it churned. Thomas and Taylor’s Self-acting Eccentric Churn (Stockport, Cheshire), which gained the first prize at Bristol, is recommended, to be turned at from 50 to 60 revolutions per minute. Stop the churning at once when the butter comes, however small the globules may be. Remove the buttermilk by allowing it to run through a hair sieve, and return any butter globules to the churn.