80 



worked out of it, then it is ready for packing, except in very warm weather, 

 when it is left until the next morninw before packiu";. 



The month of June is generally best for butter as to quantity ; but I think as 

 good butter can be made in the month of September, pro\ided the cows have 

 good timothy, or clover and timothy pasture. 



I consider the native grasses of our prairies equal to the best cultivated grasses 

 for about three months during the season of gi-assing ; but they are not worth 

 much for milch cows after the month of August. 



I believe that a large share of Wisconsin, as far as I am acquainted, is equally 

 as well adapted in every respect for dairy purposes as any place in any State, not 

 excepting my native place, "old Orange County," N. Y. But to make a good 

 article of butter in any place, some things are indispensible, and among these are 

 good tame grass pasture, especially for spring and fall feed — good well or spring 

 water, and not " slough" water — good cows — a good cellar to keep the milk and 

 butter in — particular care to keep the milk pails, pans, and churn perfectly sweet 

 and clean — a good article of salt — strict attention to churn the milk when it is 

 just in the right condition, and churn just long enough and no longer, and then 

 to work all the buttermilk out. 



I have kept no account of the amount of butter made or sold the past season. 

 I am just commencing the dairy business in Wisconsin, and have had some little 

 experience in wheat raising ; and hope to make the dairy business at least as 

 profitable as raising hedge-row. 



If anything herein contained should prove to be of any benefit to the Society, 

 or to my brother farmers, I shall be amply repaid for communicating it. 



Yours, very truly, 



To Albert C. Ingham, Esq. J. CORY. 



Secretary, c&c. 



Second best butter ; Hugh Jehu, Harmony. $2. 



Best cheese ; Samuel A. Thurston, Burlington. Dijjloma. 



Samuel A. Thurston's Statement: 



Burlington, January 1st, 1852. 

 Dear Sir — At your solicitation, I vidll endeavor to give you a condensed 

 account of my observations and experience in cheese making. I have been en- 

 gaged in the business for several years past, more or less — most of the time in the 

 State of New York, as it is but little more than a year since I came to this State. 

 My location is at Burlington, Racine County. My farm is composed partly of 

 prairie and partly of openings, and contains about three hundred aci'es. I milked 

 the last season sixty cows. I commenced making cheese the first of May with 



