No. 112.]. 159 



and shows beyond a question that it is fully equal, in all respects, 

 to the best Turks Island brought to this country for packing 

 purposes. 



The judges on butter were, T. B. White, New-York ; Lr.wis 

 Rayxor, Madison ; Rodger Bamber, Herkimer. 



There is nothing in the statements of the manufacture of 

 butter the present year materially diiierent from those recorded 

 in the previous volumes of our Transactions. 



The following statement of the butter made from a native cow 

 belonging to the Rev. D. Skinner, of Deerfield, Oneida Co., in 

 one week, on ordinary pasture, shows a very creditable yield of 

 butter, not often equalled : 



" The butter exhibited was made during the first three weeks 

 in June, from one cow, (native,) the only one I keep for family 

 use, (though over thirty are kept on my farm by my tenant.) She 

 was raised on my farm, and is eleven years old. She is kept on 

 hay with a few roots in winter and on grass alone in summer 

 Duriog the last season I weighed her milk for seven consecutive 

 days, and it averaged a little over 53 lbs. and 3 oz. per day, and 

 we made from it during the week, exclusive of all the new milk 

 and cream we used in our family of six persons, (and we always 

 use both very freely,) fourteen lbs. of butter." 



"D. SKINNER." 



The practice of our best dairymen varies as regards the use of 

 cold water in working the butter. They are about equally di- 

 vided, and among thuse who received the premiums for the last 

 four or live years the practice difl'ers, thus affording, so far as 

 their practice g'>es, evidence that first rate butter can be made 

 both by using cold water and without. 



The usual quantity of salt used is one ounce to the pound, 

 thoroughly incor])()rated witli the butter. Tlie butter when 

 packed, is covered with a cl(»th and an inch or more of 

 dry salt to thoroughly exclude the air; and butter thus 



