ïhere are now three ways of setting the milk f or raising creain. More care and work tre required to make good butter in the old way of setting the milk in sliallow pans. ïhe advantages of the larger pans which comprise one for a whole milking, and tour for the set, are less work, and facilities for lieating the milk in winter and cooling it in summer. ïlie deep setting, though it inay vary slightly from the Cooley system, seems to be the most popular just now, as well as the most convenient for both large and small dairies. ïhe time of setting the milk should vary aocording to the system nsed, from 12 to 24 honra in no case should it be left until the milk sours, much less until it bccomes specky or covered with small spots of mould. In case it does, the cream should never be mixed with the rest, unless you want a poorlot of butter, for it will most assuredly spoil the whole ühurning. I cannot believe it is as well not to wah the cans once or twiee a week, as some advocate who use the Cooley system, however sweet the niilk may appear to be. I have found in testing milk, that the cream will rise in six hours, or at least the per cent. of cream will not increase after tliat time; although the line of separation would be more distinct if left to stand a longer time for the cream to harden, but the per cent. would not increase after six liours. I also found that varying the feed would vary the per cent. at the next milking after the change of feed, or in 10 hours. The churning can be dono with any clmrn tliat will so agítate the creara that the butter will begin to separate in 15 or 20 minutes, and thewhole process occupy not over an hour. Inworking the butter, there isabout as muchevil arising from working the butter too mucli (rendering it salvy) as there is in working it wo little. The less the butter is worïed the better, provided the buttermilk is all worked out and the salt worked in. Tho butter may be done up according to the wants or fancy of thecastomers, in sniall table pats of four or eight ounces, or in one or two-pound balls. Oí'ten a good article is spoilt in its making up in not properly preparing it for market so as to have it look well. The Ife must be pleased as well as the taste, " ■ '