No. 85.J 219 



It may be proper to state that when there is more top milk than is 

 wanted for family use, the cream is taken from it and put in the jars. 



No saltpetre or any other substances have been or are ever em- 

 ployed. 



STATEMENT OF CAROLINE L. CHEESEMAN, 



Of Clinton, Dutchess county, relative to the manufacture of the but- 

 ter presented by her, and which drew a premium of the State So- 

 ciety. ^ 



I have prepared nearly sixty weight of butter for your inspection, 

 and as a written description of making it is requisite, I will endeavor 

 to give as correct a statement as possible. We keep nine cows, but 

 this butter has been made from the milk of seven. Their pasture is 

 clover, herd, and blue grass; no extra feeding has been given them, 

 nor artificial coloring put in the butter. When the weather is warm, 

 I prefer to let the milk cool and froth, and settle in the pails on the 

 cellar bottom after milking, and previously to straining ; as I am con- 

 fident that milk will keep sweet longer by so doing, and I seldom fill 

 the pans more than half full in summer. I can get as much cream 

 from that quantity, as when filled. I also endeavor to skim the cream 

 from the milk as soon as a change is perceptible — for I think a great- 

 er quantity and better quality of butter is obtained, than to let it 

 thicken in the pans, and get too sour before it is churned. Our 

 chuining is done motlerately, by hand. Care is taken not to heat the 

 cream by fast churning, or by hot water, (that bane to good butter,) 

 to facilitate its coming. After it is nicely gathered, it is taken out 

 carefully, and worked with a wooden ladle. It is salted with the best 

 of dairy or sack salt — an ounce to the pound, as nearly as I can judge. 

 Butter that I want to keep some length of time, I make a little Salt- 

 er than that for immediate use, with the addition of a table spoonful 

 of loaf-sugar, and a tea spoonful of saltpetre, finely pulverized. The 

 above quantity to 10 lbs. of butter, before adding the sugar, &c. I 

 work the brine thoroughly from the butter after being salted 24 

 hours, and it is worked until the brine becomes perfectly clear as wa- 

 ter. It is then packed in a stone jar closely, and kept secure from 

 the air. I have had it keep months as sweet as when first churned. 



In winter we have a stove in the room where the milk is kepty 

 which causes the cream to rise. Cream is also kept in the same 

 apartment. 



