The milkers and farm hands receive thirty dollars per month and "found;" and good milkers are in constant demand.
Every thing is conducted with great care and cleanliness, the buildings being uncommonly good for this State, water abundant, and many labor-saving contrivances used.
At one end of the corral or yard in which the cows are milked is a platform, roofed over, on which stands a large tin, with a double strainer, into which the milk is poured from the buckets.

It runs through a pipe into the milk-house, where it is again strained, and then emptied from a bucket into the pans ranged on shelves around.

The cream is taken off in from thirty-six to forty hours; and the milk keeps sweet thirty-six hours, even in summer.

The square box-churn is used entirely, and is revolved by horse-power.

They usually get butter, I was told, in half an hour.
The butter is worked on an ingenious turn-table, which holds one hundred pounds at a time, and can, when loaded, be turned by a finger; and a lever, working upon a universal joint, is used upon the butter.