No. 63. J 381 



well covered with brine and cloth; put on the cover of the vessel 

 and keep it in a cool place. The butter will be as good in May, as 

 when made. Milk will not keep as long in a cellar in winter as it 

 will in an upper room, and is more easily tainted by molil or damp- 

 ness; therefore it should be skimmed, certainly before it becomes, 

 spotted, say from twenty-four hours to thirty-six. Cream will cer- 

 tainly rise longer if the milk is undisturbed, but the richest and best 

 cream is that which is obtained in the first twenty-fours hours; the 

 butter of course is better although not so abundant. If cows are 

 fed once a day in winter with carrots, sugar beets, or potatoes with 

 plenty of good clover hay, their milk will yield yellow, rich, and 

 fine flavored butter. It is not desirable to have new milk cows in 

 winter, but sometimes is unavoidable; by the above management the 

 milk may be useful if not profitable. 



The butter herewith sent for exhibition is 11 pounds made in Jamacia, 

 by Isabella Stew-art, from the milk of two cows, one farrow, both 

 nearly dry, in one week, from fourteen quarts of milk per day. The 

 cows have had nothing to eat but what they found in the common 

 pasture at this season. My milk room is a cellar room with a glazed 

 window and a slat door opposite each other, with a hanging shelf in 

 the center; the floor is paved with brick; an ice-house is at one end, 

 communicating by a door and stairs; my milk pans are mostly tin, 

 some earthen glazed; cream jar is stone ware. Churn is a common 

 hand churn and small, so that if I felt disposed to do otherwise I 

 must churn very often in summer. I always in summer have the 

 churning done early in the morning in the cellar. At this season of 

 the year, I churn, and also keep the cream jar in a room where there 

 is a fire, but remove the butter to the cellar when washed and salted. 



I keep butter in wood, in a cool dry place. The butter herewith 

 sent was made within the last week at three churnings — is salted 

 with common table salt, one ounce to the pound, and without salt- 

 petre or sugar. I find ray butter made at this season, just as this has 

 been and put down in the same manner, (except in tubs that contain 

 more, with brine in them just to cover the butter,) keeps as sweet 

 and fragrant as it is at this moment; therefore, I have never found 

 the necessity of using any other means to keep it, than the simple 

 salt. 



Good new made butter will continue so; poor butter needs many 

 things to preserve it. 



Jamacia, Oct. 12th, 1842. 



RENSSELAER COUNTY AGRICULTURAL SOCIETY. 



The first annual fair of the Rensselaer County Agricultural Socie- 

 ty was held at the village of Lansingburgh, October 4th and 5th, 

 1842. There was at this fair an unusual display of stock, as well as 



