1077. _Rules for Milking Cows._--Cows should be milked three times a day, if fully fed throughout the summer, and great caution should be exercised by the persons employed, to draw the milk from them completely, not only to increase the quantity of produce, but to preserve its quality. Any portion which may be left in the udder seems gradually absorbed in the system, and no more is formed than enough to supply the loss of what is taken away, and by the continuance of the same mode, a yet farther diminution of the secretion takes place, till at length scarcely any is produced. This last method of milking is always practised, when it is intended that a cow should be rendered dry. 1078. _Proper Temperature for a Dairy._--The apartments appropriated for dairy purposes should, if possible, possess a moderate temperature throughout the year, and should be kept perfectly clean and dry. The temperature of about fifty-five degrees is most favorable for the separation of the cream from the milk. The utensils of the dairy are best made of wood; lead and copper are soluble in acid, and highly pernicious; and though iron is not injurious, the taste of it might render the produce of the dairy unpalatable. 1079. _Method of making excellent Butter from the Milk of Cows fed upon Turnips._--Let the bowls, either lead or wood, be kept constantly clean, and well scalded with boiling water, before using. When the milk is brought into the dairy, to every eight quarts mix one quart of boiling water; then put up the milk into the bowls to stand for cream. By keeping strictly to this method, you will have, during the winter, constantly sweet and well-tasted butter from the milk of cows fed upon turnips.