IIQ MAINE STATE SOCIETY. 



He farther says, that the variable quantity in different weeks was 

 owing in part to the weather and in part to supplying the family of 

 six or seven persons with milk for the table. 



Certified to by sundry individuals as cognizant of the facts, and 

 bj a justice of the peace that these persons are credible and reliable. 



The statement of J. M. Carpenter of Pittston, who obtained 

 second premium, is as follows : 



" Our dairy consists of four cows — one 3, two 4, and one 5 years 

 old. Two are grade Durhams, and two natives. We do not as yet 

 confine ourselves to any particular breed, but should prefer (having 

 in view stock and dairy purposes,) grade Durhams, say half Dur- 

 ham, quarter Devon, and quarter Native, regard being had to those 

 that produce a rich quality of milk, "We supply them during the 

 winter, while the coarse fodder is fed out, with a small quantity of 

 roots, and the rest of the time they have good hay. In summer, 

 they have only grass. Our best pasture is high and some rocky, 

 and with the other grasses is a good intermixture of honeysuckle. 



We strain the milk into tin pans and set it in a cool place until 

 the cream rises, usually from thirty-six to forty-eight hours, when 

 the cream is taken off and that alone is churned. We have made 

 no comparative experiments in regard to the yield of butter from 

 milk churned or from cream churned alone. We usually keep the 

 cream so cool that it requires about one hour to '■' fetch" the butter, 

 believing the quality is improved by so doing. The butter is thor- 

 oughly worked to free it entirely from buttermilk, and salted with 

 pulverized rock salt to the taste, or a little less than one ounce to 

 the pound, and put down in stone pots or firkins, or stamped in balls. 



We made, in the months of June, July and August, three hun- 

 dred and thirty-two pounds of butter, used in the family three 

 hundred and ninety-three quarts of milk, which is equal to full 

 forty pounds of butter, making a total of three hundred and seventy- 

 two pounds, averaging ninety-three pounds to each cow. 



The quantity produced by these cows may not be so large as some 

 others, but as they are only of middling size, requiring a corres- 

 ponding quantity of food, I am of the opinion that they are worthy 

 of some praise. They certainly are a source of some profit to the 

 owner. I sold last year, from the two grade Durhams, one of them 



