No. 85.J 217 



morning and evening, and placed in pans in the cellar and permitted 

 to stand till it became thick, when the cream was taken from it and 

 churned. The churning was performed with a dog. The butter was 

 then taken from the churn and worked till freed from the milk as 

 near as can be, when one pound. of fine western salt was added to 

 about 10 pounds of butter, and well worked through it. It was 

 then left to stand 10 or 12 hours and worked again; left to stand about 

 12 hours and again worked ; and then packed in the tub. No salt 

 petre nor any other substance was used. 



Statement of George Vail, of Troy, of the mode of manufactur- 

 ing butter, adopted by Hester Ann Travis, in his dairy, to whom was 

 awarded the second premium of the State Society, at the Poughkeepsie 

 Fair. 



In conformity to the rules of the society, as strited in the premi- 

 um list, permit me state that I have about 14 Durham cows giving 

 milk, about 7 of which are appropriated to dairy purposes, and 

 the remainder to suckling the calves. The butter presented for your 

 inspection was made between the 27th of August and the 12th Sep- 

 tember, inst. It is made in a dairy house, situated about 50 feet from 

 the farm house, and is about 5 feet under ground, and extending 

 about 2 feet above ground with three windows with suitable shutters, 

 and a wire skreen covering the opening, so as to admit light and air, 

 and to prevent flies and insects from entering. The walls of the cel- 

 lar are stone and brick, and the floor is laid wdth brick. The walls 

 and ceiling are well plastered. The cows are kept on grass only. 

 The milk is allowed to stand in the pails a short time before strain- 

 ing, and then strained into tin pans holding about 8 or 9 quarts ; the 

 pans are so constructed that the milk does not stand in them to ex- 

 ceed about 5 inches in depth ; the milk is permitted to remain in the 

 pans until it is curdled, and then the cream is skimmed off, and put in- 

 to a stone pot standing on the brick floor, about 48 hours, when it is 

 put into a common old fashioned dash churn. Before the cream is 

 churned, care is taken that it is at a temperature not to exceed about 

 sixty degrees ; and if necessary ice is used to reduce it to about this 

 temperature. The milk pans are arranged on shelves as near the 

 floor as they can be constructed. After the butter is churned it is ta- 

 ken out and well worked and salted ; the salt is well incorporated 

 and buttermilk well worked out. It is then allowed to stand about 

 12 hours, and then again thoroughly worked, and if the buttermilk is 

 all extracted, it is packed in stone jars holding about 27 lbs.; if it is 

 necessary, in order to extract all the buttermilk, the butter is per- 

 mitted to stand a few hours longer, and it is then worked the third 

 time, and then packed as before described. The stone jars are filled 

 with butter to within about li inches of the top, and then a clean 

 linen or cotton cloth is placed over the butter and the space between 



