258 ANNUAL REPORT OF NEW- YORK 



7. Has any kind of salt been found injurious in making but- 

 ter? — if so, state the kind and reasons. 



8. What is the manner of packing and preserving the butter ? 



B. S. CARPENTER,— Elmira. 



MANNER OF MAKING BUTTER. 



Yield of five cows in thirty consecutive days — {Ist Premium.) 



In complying with the rules of the Society, I submit the fol- 

 lowing method of our butter making : The milk when drawn is 

 strained into tin pails holding 12 quarts each, and set on the 

 bottom of our cellar, which is a water-lime cement, where it 

 remains until it becomes loppered. It is then, both milk and 

 cream, poui-ed into churns which hold a barrel each, a pailful of 

 water to six of milk added, and the whole brought to a tempera- 

 ture of 68^. The churning is done by horse power, and requires 

 about two hours. Just before the butter has fully come, another 

 pailful or two of water to six of milk is put into each churn to 

 thin the buttermilk, so that tlie butter may rise freely. The 

 butter is taken from the churn into large wooden bowls, tho- 

 roughly washed with cold water, and salted with about one ounce 

 of Ashton salt to a pound of butter, and lightly w^orked through 

 with a common ladle. It is afterward worked at intervals of 

 about three hours, for four or five times, with a common ladle, 

 and packed into firkins, the next morning. 



The firkins are filled within an inch or so of the top, a thin 

 cloth spread over the butter and that covered with salt and brine 

 through the whole season. When the weather becomes cool, to 

 hasten the thickening of the milk, we leave a quart or two of 

 buttermilk in each pail when the milk is strained. 



The butter from five cows, of which I offer a sample of 27 lbs., 

 was made in strict conformity to the foregoing statement, during 

 the month of Junej the sample was made during the last week 

 of June. The cows were fed on pasture alone, no roots, grain or 

 slops of any description used. The cows were all owned by me 

 previous to the first of February, 1856. The milk from them 

 on the second of June weighed 231 lbs., measured 115 J quarts. 

 The cows are natives, with a light mixture of Durham blood. 



