114 [Senate 



Mode of churning in summer. — Rinse the churn in cold water, then 

 turn in the cream. 



The churn used is a patent one moved by hand with a crank with 

 paddles attached. 



The method of freeing the butter from the milk, is to wash the butter 

 with cold water and pressing with a ladle. 



Salting the butter. — Liverpool sack salt, half an ounce to the pound; 

 the quantity varies according to the state in which the butter is taken 

 from the churn — if soft, more — if hard, less ; add no saltpetre nor 

 other substance. 



The best time for churning is morning, in the summer, and the butter 

 kept cool until the next rnorning, when it receives a second working 

 with a ladle and is then put down. 



The best mode of keeping. — In cellar, in stone jars, with cloth and 

 a thin layer of salt on that, the same to remain on till used. 



In winter, our milk is strained in pans and removed to the stove, and 

 scalded over a slow fire to near a boiling heat ; the pans removed for 

 the cream to rise, the cream only churned. 



JYew- Hartford. 



GRAN COLE. 



Number of cows kept on the farm, 5 ; kept in the summer on pas- 

 ture ; no other feed previous or during the trial. 



Milk set in tin pans — the cream skimmed and churned while sweet, 

 in a dash churn, which is used winter and summer ; the milk separated 

 from^he butter with a ladle. 



Evaporated salt made use of — ^quantity— a little less than an ounce 

 to a pound — or at the rate of 14 oz. salt, to 15 lbs. of butter ; no 

 ingredient used to preserve the butter, excepting the salt, and a very 

 small quantity of loaf sugar — at the rate of half a pound to eighty 

 pounds of butter. 



Litchfield, Herkimer county. 



DANIEL EELLS JR. 



We have kept 26 cows on the farm in the ordinary way. The butter 

 was made of sweet cream, the milk standing but 24 hours ; the cream 

 was then skimmed off and churned immediately ; the butter worked 

 but once, salted, and then packed down. 



The churning was done by hand ; we use the ground evaporated 

 salt, made at Syracuse, at the rate of about half a pound to ten of 

 butter; no saltpetre or any other substance employed. 



Mw-Hartford, Sept. 16, 1845. 



MRS. WILLIAM OTTLEY. 



This butter was made during eight days of the present month, 

 (September,) from the milk of ten cows, their pasture being clover. 

 The milk is placed in well scalded vessels, and kept in a cool place, 

 and the cream always removed from the milk before it becomes sour. 

 The cream is kept in a cool place, in stone vessels, until churned. 



