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118 MAINE STATE SOCIETT, 



two and one-fourth pounds each. Two cows, in fifty-seven days, 

 yielding two hundred and sixty-six pounds, in June, July and Au- 

 gust, as per certificate. 



The following statement and additional remarks, contained in a 

 note accompanying several parcels of superior butter, from Amasa 

 Stetson of Stetson, will be read with interest : 



Of how many cows does your dairy consist ? 



Atisiver. Forty-two. 



Do you confine yourself to any particular, breed of cows ; if so, 

 which breed do you consider best for dairy purposes ? 



Ansicer. My cows are mostly natives, which I consider the most 

 hardy and pay the largest profit according to the expense of keeping. 



In what manner do you keep your cows during winter ? 



AnsiDer. I keep my cows as well as I can by giving them the 

 largest quantity of hay I can induce them to consume. 



In what manner do you keep them during the summer ? 



Ansiver. I keep them in pasture. 



What kind of pasturage do you find best for cows ? and do you 

 find any difference in the quality of your butter or cheese, arising 

 from feeding on different species of grasses or herbage ? 



Answer. I find newly cleared land, well stocked with clover, to 

 be the best kind of pasture — white clover or honeysuckle is the 

 very best feed for cows that I know of. 



In what manner do you treat the milk when you are making 

 butter ? 



Answei'. We set our milk in tin pans in a cool, dry cellar made 

 for that purpose, and skim the milk after setting thirty-six hours 

 only, and churn immediately. 



Do you churn the milk, or do you take off the cream and churn 

 that alone 1 



Answer. We churn the cream. 



Have you made any comparative experiments in regard to the 

 yield of butter from milk churned, or cream churned alone ; and 

 what have been the results? 



Answer. We have made experiments in churning milk, and are 

 satisfied that the milk churned will make no more butter than the 

 cream churned alone, and of inferior quality. 



