No. 105.] Ill 



the best lot made from 5 cows in 30 successive days — quality as well 

 as quantity considered — 251bs. of the butter to be exhibited." The 

 rules laid down by the executive committee in their published re- 

 quirements, I have endeavored strictly to comply with. During the 

 summer past, I put on trial five full blood Durham cows, owned by 

 myself previous to the 1st day of April 1845; they were fed during 

 the trial on pasture only, and no " grain, roots, or slops of any des- 

 cription, were fed to them during the trial, nor for 15 days previous 

 to being put upon trial. The five cows above referred to, produced 

 in 30 successive days 2021bs. butter, being an average of 91b. 3oz. 

 per week, and lib. 5oz. per day. The five cows produced in one 

 day, 217lbs. and 13 oz. of milk measuring 102 1-2 quarts, being an 

 average of 20 quarts and 1 pint. 



The method of making and preserving the butter was as follows : 

 the milk was strained and put into tin pans, holding from 8 to 10 

 quarts, and allow^ed to stand till the milk became sour. The cream 

 was then allowed to stand about 48 hours, and then churned in an 

 old fashioned dash churn by hand power. The butter was then re- 

 moved from the churn, and worked with a ladle in a common butter 

 tray, and salted with clean ground rock salt, the tray was set on the 

 cellar floor, surrounded by ice to preserve the butter hard, and allow- 

 ed to stand about 24 hours; it was then well worked with a ladle the 

 second time, till the buttermilk was well worked out, and then pack- 

 ed solid in stone jars holding about 27 pounds. The pots were filled 

 with butter to within about one inch of the top, and then spread over 

 with a clean white cloth, and the space between the cloth and the tin 

 cover of the pot was filled with clean white salt, so as to exclude the 

 air. No article was used to preserve the butter, except salt as above 

 described. The butter thus packed in pots was set on the cellar floor. 

 A pot of this butter is presented for the inspection of the examining 

 committee in conformity to the rules of the executive committee of 

 the society. It may not be inappropriate to say that during the trial of 

 these cows, the weather was quite warm, and during part of the time 

 the pasture had suffered by the drouth, and that the average quantity 

 of butter and milk produced from 6 cows in 30 days last year, was 

 considerable more than that of the five cows above named. 



Troy, September., 12, 1845. 



RUFUS S. RANSOM. 



This jar of butter was made by the subscriber, (in the town of Fen- 

 ner, Madison co. N. Y.) in June 1845, from three cows, and the 

 method of manufacturing is as follows : — cows milked morn and eve, 

 milk set in tin pans of six quarts each, placed in a cool airy room 

 until the milk has changed a little, the cream then taken off into 

 stone crocks, and kept in a cellar until enough is gathered for a 

 churning, which is performed once a week in one of Brown's patent 

 churns, by turning moderately until the butter is brought and gath- 

 ered, (our invariable practice winter and summer;) buttermilk is 



