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f5, ol ;70 oreista lte the fleorfo Nellhey wiý a4t almoýtw ie, U hre ant tU ikele 'iI tlC( an shv:I LI important to ketep ie ini the wetfer. Pip, mng the crenvfrom the deep setting ocamelr panis nmore difficult ta iwint becaus"e it must be warmed t O -a cenu tmetuein (order to (.,,) u,s ix or it-iedresilrpe tmte four'il rs. If lthe juatitty of crem t churned k nt-re it ïmay beripened setring the pail or' othervee oti it on the rser i f thiekitchýen so keecpinig it carefully coveredi to ec,:,I odors. A quaa,-.tity of bui-ttermilk fromi cýhurninrg each timne put into thýe ocam the ext echurning actso as a "tre, I The Me n g'>'; go osvLolrcktiýc barn dor th e lkn etol insted util you rCooverý- urseunses. A few leýssons wilI break yvou thie keighabit. [ho dlairyman vwho permnits his coer.u Idrto get pirtly ripe- or froo;t-bittenl foreli henctsit u ip i15the same mn who ver gets arond( to do bis haying, untitlhe ,A norvnlc, ,-,w înnrefenn.hlÀ t to , Llhit