"When the operation is properly conducted, the butter, after some time, suddenly forms, and is to be carefully collected and separated from the buttermilk. But in doing this, it is not sufficient merely to pour off the milk, or withdraw the butter from it; because a certain portion of the caseous and serous parts of the milk still remains in the interstices of the butter, and must be detached from it by washing, if we would obtain it pure. In washing butter, some think it sufficient to press the mass gently between the hands; others press it strongly and frequently, repeating the washings till the water comes off quite clear. The first method is preferable when the butter is made daily, for immediate use, from new milk or cream; because the portions of such adhering to it, or mixed with it, contribute to produce the sweet agreeable flavor which distinguishes new cream. But when our object is to prepare butter for keeping, we cannot repeat the washings too often, since the presence of a small quantity of milk in it will, in less than twelve hours after churning, cause it sensibly to lose its good qualities. "The process of washing butter is usually nothing more than throwing it into an earthen vessel of clear cool water, working it to and fro with the hands, and changing the water until it comes off clear. A much preferable method, however, and that which we believe is now always practised by those who best understand the business, is to use two broad pieces of wood, instead of the hands. This is to be preferred, not only on account of its apparently greater cleanliness, but also because it is of decided advantage to the quality of the butter. To this the warmth of the hand gives always, more or less, a greasy appearance. The influence of the heat of the hand is greater than might at first have been suspected. It has always been remarked, that a person who has naturally a warm hand never makes good butter." COLORING BUTTER. As butter made in winter is generally pale or white, and its richness, at the same time, inferior to that which is made during the summer months, the idea of excellence has been associated with the yellow color. Means are therefore employed, by those who prepare and sell butter, to impart to it the yellow color where that is naturally wanting. The substances mostly employed in England and Scotland are the root of the carrot and the flowers of the marigold. The juice of either of these is expressed and passed through a linen cloth. A small quantity of it (and the proportion of it necessary is soon learned by experience) is diluted with a little cream, and this mixture is added to the rest of the cream when it enters the churn. So little of this coloring matter unites with the butter, that it never communicates to it any peculiar taste. DESCRIPTION OF THE ORGANS OF DIGESTION IN CATTLE.