112 [Senate 



dravim off, water turned into the churn, churned a little, drawn off 

 and repeated until it is completely freed from the buttermilk, salted 

 with common salt to suit the taste, let it lie from seven to ten days, 

 then worked again and packed down all the jar will contain, and cover- 

 ed with a cloth, on the top of which a quantity of salt and saleratus 

 equal parts of each rolled or mixed together, covering the cloth three 

 fourths of an inch thick, kept in a cool cellar, the jar standing on a 

 stone surrounded by water which composes the bottom of the cellar. 



O. C. CROCKER. 



Statement detailing the process of taking care of the milk, making 

 and preserving tlie butter ^ in O. C. Crocker's butter dairy ^ for the 

 year 1845. 



The entire dairy, consisting of forty-three cows, fed on green pasture 

 only. In summer season, soon after the milk is drawn from the cows, 

 it is deposited in the cellar and strained in twelve quart pans, or pails ; 

 when the milk becomes thick, it then is carried into the churn room and 

 deposited into four large churns, holding each from a barrel to a barrel 

 and a half, and churned by horse power ; the milk is then regulated, 

 if too cold, by warm water, or if too warm, by pouring in cold water ; 

 when the butter has nearly gathered, it is necessary to put about a twelve 

 quart pail full of cold water into each churn, in order to thin the butter- 

 milk and separate the butter from the milk. One of the churns is then 

 emptied, and all the butter from the four churns deposited therein, and 

 thoroughly washed in cold water by dashing ; the butter is then taken 

 out and washed a second time, with fresh water ; the butter is then 

 removed into a butter tray sufficiently large to work the whole in, 

 conveniently, and salted with the finest of rock salt, ground and 

 prepared for that purpose ; the butter is then wrought through the day 

 sufficiently to extract the buttermilk, and packed the same night or the 

 next morning. Great care should be taken, lest the butter be worked 

 too much. As soon as the brine becomes perfectly clear on the butter, 

 I consider it sufficiently wrought ; the butter is then packed in firkins, 

 holding each about eighty pounds, and when filled, covered with a 

 strong brine made of the same salt the butter is salted with. No salt- 

 petre, loaf sugar, or any other ingredient is used in making or pre- 

 serving the butter. A cover is prepared for the purpose, for each firkin. 

 The brine is changed two or three times during the summer season j 

 when ready for market, the brine is removed, a fine white cloth is 

 laid over the butter, and a little fine dairy salt is sprinkled on the top 

 of the cloth, moistened with a little brine, and headed. 



Said Crocker respectfully presents a sample of two firkins of butter 

 of the above mentioned dairy — one made in June and the other in 

 September — for the inspection of the butter committee, at the New- 

 York State Agricultural Fair, for the year 1845. 



N. B. The management in winter is the same ; except in the winter 

 the milk is kept in a warm room upon the first floor. 



Union J Broome co. 



