o. 105.J 115 



In the winter the milk, and the cream after it is removed fro .1 the 

 milk, are kept where they will not freeze. The cream is removed 

 from the milk as soon as sixty hours, as it becomes bitter if allowed 

 to remain longer (in the winter.) In the summer, it is my practice 

 to churn every day ; in the fall and winter once in two days. In the 

 winter the cream vessel is placed where the cream will become suffi- 

 ciently warm before churning. When the cream is right, the churn- 

 ing is completed as soon as possible. The butter is well worked to 

 free it from the milk ; but one water used ; it is then salted with fine 

 salt ; about one pint of salt to ten pounds of butter. After salting 

 the butter is allowed to stand about three days before being placed in 

 a firkin, and during this time is well worked over three times. No 

 saltpetre is used. 



Oaks-Corners, Phelps ^ Ontario county, JV. Y. 



JOHN GREEN AND MARY GOSSIN. 



To E. W. Bateman, Z. B. Stout, Elijah Rhoades : 



Gentlemen — I hereby exhibit for competition at the State fair two 

 pots of butter. Weight, nett, Hi pounds and 32| pounds; total, 

 43" pounds. The number of cows, five. 



They were fed wholly on grass. All pastures this summer 

 have been very short. The cows have been owned and raised from 

 their birth by me, except one which I have owned for several years. 



The cows are of the Durham breed, from half to three-quarter 

 blooded. 



The milk drawn from the cows weighed on Monday, September 

 15th, at two milkings, morning and evening, one hundred and fifteen 

 pounds, and measured fifty-two quarts. 



The butter exhibited has been made between the 16th of August, 

 and the 16th September, 1845. The cream is skimmed just as the 

 milk is turning. The cream stands after it is skimmed until suffi- 

 ciently ripe, which is generally from two to three days. The butter 

 is churned very early in the morning ; when churned, it is taken off 

 and thoroughly washed with water only, then salted with good com- 

 mon barrel Salina salt only, when it is put away until next morning, 

 washed once more with water to cleanse it from any impurities there 

 might be in the salt, again thoroughly worked until all particles of 

 fluid are removed, when the process is completed, and it is ready for 

 tubbing. Great attention is used in having all utensils thoroughly 

 scalded and kept in the open air; no saltpetre or sugar used. When 

 a tub is full, a dry linen cloth is laid over the top, and a layer of 

 barrel salt is laid over so as to exclude the air, kept there and tightly 

 covered down. The milking cows, and care of milk utensils, has 

 been wholly done by the young woman who lives with us ; the salt- 

 ing and final working of the butter by my wife. Before the milk is 

 set the pans, in summer, are cooled with water fresh from the pump. 

 In the latter part of fall, warm water is used. 



JJtica, September 15, 1845. 



