No. 63] 41 



Milk set in pans until cream rises and becomes thick; then churn 

 all the milk immediately; dog churn used. 



Method of freeing butter from the milk is to skim out the butter 

 with a ladle, and work out the milk with a ladle with pure cold wa- 

 ter, but using as little water as possible, as the water has a tenden- 

 cy to take away the good flavor or sweetness of the butter; and care 

 must be taken not to work it too much, as it will become greasy. 

 The best method of keeping butter in the summer, is in a cool place 

 in white oak firkins, coviered with a weak brine. 



Mr. Goodwin's statement — Time of makiiig. — Since the first of 

 September; number of cows kept, 14. 



Mode of keeping. — Mostly in stable in winter, and feed hay; and 

 in the spring roots or some grain; in summer, grass. 



Treatment of milk and cream. — Strain in tin pans, and set in a 

 room that has a northern aspect and free circulation of air; set the 

 cream in a cellar till ready to churn. 

 ' Mode of churning in summer. — In a barrel churn, in a cool room. 



In winter. — Keep the milk and cream in a warm, instead of a cool 

 room; churn^n the same manner. 



Freeing milk from butter. — By pressure. 



Salt used. — The best quality of Onondaga ground salt; the quan- 

 tity is tested by the taste of the dairy women. 



A very delicate tincture of the best loaf sugar is used, but care 

 should be taken not to use too much; no other substances used. 



Best time for churning in summer. — In the morning, or when it 

 is cool. 



Best manner of keeping in summer. — Keep the butter in tubs, jars 

 or firkins, in a cool cellar; I think jars are best. 



Mr. Morrison's statement. — Made in September; 10 cows kept; 

 milk kept in tin pans; churned by dog machine; freed from milk by 

 lad!e and water; fine rock salt; no other ingredient used; churnetl in 

 the morning; preserved in firkins. 



Mr. HalVs statement. — The undersigned offers for the New- York 

 State Agricultural Society's premium, 87 pounds butter, made from 

 seven cows in two weeks of the present month. The cow^s were kept 

 on grass feed only; the milk set in tin pans for 48 hours; the cream 

 then taken from the milk, and kept in stone jars three or four days; 

 churned in a circular churn with revolving paddles; the butter freed 

 from the milk by the use of a wooden ladle; the salt the best kind 

 of blown or rock salt, and the quantity regulated altogether by the 

 taste, as it requires more salt in warm weather, as more passes off 

 with the milk; no other substance is used except a slight addition of 

 refined lump sugar pulverized. 



The best time for churning in hot weather is in the coolest part of 

 the day; and the best mode of preserving it at any time of the year 

 is in stone jars; pack it in solid, and exclude the air from it entirely. 



[Senate No. 6.3.1 F 



