42 [Senate 



Mr. BulVs statement. — The butter was made from the 6th to 20th 

 Sept., from nine cowsj the cows were kept on a part of the farm 

 known by the name of the Clinton farm. Gov. Clinton's birth place; 

 the quantity of salt used in said firkin of butter was 6| lbs. of fine 

 salt, called Ashton saltj no salt petre nor any other substance used. 



REPORT ON CHEESE. 



[Committee: — Messrs. H. Baldwin, D. Stanton, P. N. Rust, L. Bkonk, 



and H. Holmes.] 



The Committee on Cheese respectfully report: — 



That the quantity and variety of cheese offered for premium was 

 unusually small; none remarkably good. 



The best specimen in the judgment of your committee, was that 

 presented by Mr. Ezra Chesebro of Fleming, Cayuga co. — the second 

 best, that of Mr. A. L. Fish of Litchfield, Herkimer co. — the third, 

 that of Mr. Samuel Greene of Fairfield, Herkimer co.-^the fourth, 

 that of Mr. Isaac Haswell of Watervliet, Albany co- — the fifth, that 

 of Mr. Thomas Burch of Little Falls, Herkimer co. 



With the exception of the two first lots, there was but little diffe- 

 rence in quality, rendering it very difficult for your committee to de- 

 termine between them. 



For the mode of making this cheese, the committee ask leave to 

 refer to the written statements accompanying each lot, and which are 

 herewith delivered. 



Mr. Chesehro's Statement. — Number of cows kept, 50; keep them 

 stabled through the inclement season; feed them from three to four' 

 times a day with good hay; when near coming in, feed one peck of po- 

 tatoes each a day, till turned to pasture; salt twice a week in summer, 

 and once in winter, and water accessible at all times; milking very 

 regularly. 



The rennet is prepared by taking some whey and salting it till it 

 bears an egg; it is then suffered to stand over night; it is then skim- 

 med off clear; to this is added an equal quantity of water brine, 

 strong as the whey; add to this some sweet brier, thyme, cloves or 

 other sweet herbs, also a little salt petre; the herbs are kept in the 

 brine three or four days, after which it is put into a tight vessel clear 

 from the herbs; add a little essence of lemon or orange; also four 

 large rennets to six quarts of liquor; rennets saved in the ordinary 

 way; cheese made from two milkings, no addition of cream. 



Treatment of Milk. — The milk at night is strained into tubs, cool- 

 ed by setting stone crocks filled with w^ater in them; stand till morning, 

 then dip the top of the milk into a kettle placed over a slow fire, conti- 

 nually stirring till sufficient to warm the whole blood heat, then add the 

 morning's milk; very essential to have it a proper, which is of a 

 blood heat; then add the rennet, two quarts to eighty gallons of milk; 

 let it stand about 30 minutes, then cut it into checks about an inch 



