117 [Senate 



fed on coarse fodder, corn stalks and straw, with roots, from about 

 the first of February. 



Turned out to pasture, middle of May. 



They are milked regularly at five o'clock in the morning and seven 

 in the evening, by different persons. 



The milk is immediately set in common tin pans until it thickens, 

 in a cellar, the temperature of which is kept as near sixty degrees as 

 possible. 



The cream is then taken off and churned immediately in one of J. 

 Batty's churns. Temperature of cream while churning, sixty degrees. 

 The butter is thoroughly washed in cold water, and salted with ground 

 salt, using as much salt as the butter will dissolve. After this it is 

 again worked with a ladle, a little salt added, and then packed. After 

 the tub is filled the butter is covered with saturated brine. The above 

 butter is put into the tubs one day after being churned. 



Number of pounds of butter made from first of May to first of 

 September, 850, being a less quantity than is usually made. 



The accompanying butter was made in May. 



EXTRACT OF ONEIDA COUNTY REPORT. 

 EVAN K. EVANS. 



Awarded first premium Oneida county. 



Statement of Evan R. Evans, of Marcy, who received the first 

 premium on butter at the fair of the Oneida county Agricultural So- 

 ciety, September 9th, 1845. 



First, My cows are of the JYative breed, and well kept both sum- 

 mer and winter. 



Second, They are milked at regular hours, say at six o^clock in the 

 morning, and at six in the ajternoon, and the milk is strained in sweet 

 pans and set a sufficient time for the cream to raise, as it depends 

 somewhat on the weather, say from 36 to 48 hours, and then the 

 milk is skimmed ; in milking I save about one pint of the strippins 

 from each cow, the same is put into the cream pots with the cream, 

 and it is churned immediately after it becomes sour, and a little thick, 

 as this is the time "which it will afford the greatest quantity, and the 

 best quantity of butter. 



Third, For churning I use the old style of dash churn attached to 

 dog power. 



Fourth, The milk is freed from the butter without the aid of water, 

 wuth the butter ladle only, in curing I use no other substance than 

 salt. I prefer the Liverpool imported salt, as I think it is the purest 

 and sweetest. 



Marcy, JVovember 3d, 1845. 



P. S. — After this mode of making butter I have always found a 

 ready market, and commanding the highest prices. It is also neces- 

 sary in order to have sweet butter, to have good sweet feed. The 

 quantity of butter which I have made from the first of May last, to 

 the first of November from twelve cows, is 1770 pounds, and has been 

 sold in New-York markets, at prices from 18| to 22 cents per 

 pound. 



