STATE AGRICULTURAL SOCIETY. 259 



The whole amount of butter made in 30 consecutive days 

 was 252 pounds. 



ANSWERS TO THE QUESTIONS ASKED. 



1st and 2d. Answered above. 



3d and 4th. We use water to thin the buttermilk, so that the 

 particles of butter will rise to the surface. 



5th. Answered above. 



6th. We do not use saltpeter or any other substances in making 

 butter. We have always used the Ashton factory filled salt. 



8. Answered before. 



HENRY N. KIMEALL,— Rutland, Jefferson Co. 



MANNER OF MAKING BUTTER. 



ist Premium for 50 lbs. made at any time during the season. 



answers to the questions proposed. 



1st. Butter was made in September, from 15 cows. 



2d. Milk is placed in a well ventilated room, with as much 

 siirface exposed to the north as possible; the rest shaded so as to 

 keep cool — is warmed in fall and winter by means of stove. The 

 cream is taken off as soon as the milk becomes thick, and some- 

 times before; it should be taken off before any specks show them- 

 selves on the cream. The cream is kept at about 56^ or 58^ by 

 means of coolers suspended in the well. Milk should be closely 

 watched and not let the cream stand too long, as it injures the 

 quality of the butter. 



3d. The butter is rinsed with cold water. 



4t]i. Water is used as being the best and most expeditious way 

 of freeing it of milk; and good butter, I think, cannot surely be 

 pniduced iu hot weatlier without the use of water. 



5tli. We use the Ashton salt, three-quarters of an ounce to the 

 pound, or rock salt. 



Gill. Use no saltpeter, as I think it does no good. 



7th. I think the Syracuse salt injurious, as there seems to be 

 an earthy substance that does not dissolve readily, and it shows 

 itself in small scales on the butter. 



8th. We pack th<' butter in shaved ash tubs, made from heart 

 stuff; as all sap timb<'r in the tub will soak the brine and become 



