in country affairs, the operation of making butter by agitating milk in a well-known vessel called a churn. For accelerating this operation, a correspondent in the Bath Society Papers recommends a little distilled vinegar to be poured into the churn; and the butter will be produced in an hour afterwards. He acknowledges, however, that his experiments have not as yet ascertained the exact quantity of the acid which is necessary to the proper effect, nor the precise time of its being mixed with the cream. But he apprehends a table spoonful or two to a gallon of cream will be sufficient; nor would he recommend it to be applied till the cream has undergone some considerable agitation. His first trial was after the churning had been going forward half a day; whether he observed the same rule afterwards, he does not say; but all his trials proved successful, the butter being uniformly obtained in about an hour after the mixture.