“7. Work the butter slowly with cold water by half filling the churn, giving it 3 or 4 turns, and then withdrawing the water. Repeat the working until the water comes out clear; this is of great importance. Remove the butter by a pair of wooden patters, and press out the water by passing it under a kneading board, or on a larger scale, by using a revolving butter worker. The board and roller can be obtained for 13_s._ 6_d._, of How, 13, Bishopsgate-street, E.C.; or of T. Bradford and Co., 140, High Holborn. Avoid using the hand. “8. Make up the butter as is most saleable, and pack it in small packages, lined first with white paper, and then with new and clean muslin previously well rinsed in boiling water and again cooled, &c.” We often consider the French our inferiors in agricultural matters, but they have built up a position upon butter and cheese which has made two or three departments absolutely wealthy, and they still pursue the system in a most business-like and thrifty manner. We wish we could point to a single English county in which one-half is done with butter that is done in Calvados; but while we are content to grow corn at a loss, and buy our dairy produce at considerably more than we can get it for at home, we shall continue to contribute to the wealth of Normandy and the difficulties which beset the land question at home. Our producers must first break the back of the middleman, and then there will be no such facts existing as the best fresh butter a drug at 11_d._ a lb. in some of our country districts, while it is 1_s._ 10_d._ in London.