The processes of making butter are various in different parts of the United States. We are not prepared, from experience, to discuss the relative merits of the different operations of churning; suffice it to say, that the important improvements that have recently been made in the construction of churns promise to be of great advantage to the dairyman. The method of churning in England is considered to be favorable to the production of good butter. From twelve to twenty hours in summer, and about twice as long in winter, are permitted to elapse before the milk is skimmed, after it has been put into the milk-pans. If, on applying the tip of the finger to the surface, nothing adheres to it, the cream may be properly taken off; and during the hot summer months, this should always be done in the morning, before the dairy becomes warm. The cream should then be deposited in a deep pan, placed in the coolest part of the dairy, or in a cool cellar, where free air is admitted. In hot weather, churning should be performed, if possible, every other day; but if this is not convenient, the cream should be daily shifted into a clean pan, and the churning should never be less frequent than twice a week. This work should be performed in the coolest time of the day, and in the coolest part of the house. Cold water should be applied to the churn, first by filling it with this some time before the cream is poured in, or it may be kept cool by the application of a wet cloth. Such means are generally necessary, to prevent the too rapid acidification of the cream, and formation of the butter. We are indebted for much of the poor butter, (_cart-grease_ would be a more suitable name,) in which our large cities abound, to want of due care in churning: it should never be done too hastily, but--like "Billy Gray's" drumming--well done. In winter the churn may be previously heated by first filling it with hot water, the operation to be performed in a moderately warm room. In churning, a moderate and uninterrupted motion should be kept up during the whole process; for if the motion be too rapid, heat is generated, which will give the butter a rank flavor; and if the motion is relaxed, the butter will go back, as it is termed. WASHING BUTTER.