From the Boston CilficGtoT. BUTTER MAKING,
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MEssRs. EDITORS .-EseFy dairy woman should know, and perhaps does know, that her milk, set for butter making, should be closely watched and skinned befOre it begins to sour, and that the lat ter skinned cream should lay on the top of the former, and her body of cream should never be stirred till churnng time. A layer of sweet cream gently laid upon that before skinned, tvice in a day, keeps it from the hot air. and preserves 1t from becoming very acld in the warmest weather, if churning be done once in four days.

 Our dairies fare hard, of late, since fhe daugh- ters forsook them. use my churh fcf a cream pot, to save work. Perhaps it is well known that extreme heat melts cream. and renders it unfit for butter, and if your readers will have patience, I will relate trif1ing part of recent experience.- Last year, the wind deprived us of the shade of beautiful tree which protected our dairy room from the sun. And one day last week, when the thermometer stood at 97, not aware of the ex. treme heat, I commenced skimming into my churn as usual The three following days, the weather was cooler. When I churned the three days cream which lay on the top. it made fine butter, which (it rightly managed) will warrant to be pure at the end of dog days.

 The one days cream at the bottom could not separate from the buttermilk, because it had been melted. If I had stirred the whole together as skinned it, should have lost all my butter ;-- whereas lost only one-fourth. If asked why it did not so mingle by churning. as to spoil the whole, answer, cannot tell. All can say is, that three-fourths of my butter made very soon, and came fiom the churn nice. while the remain. der was good for nothing. HousEkEEPER.