MAINE STATE SOCIETY. H^ 



Have you made any experiments in regard to the temperature of 

 the milk or cream when churning, and what temperature do you 

 find best? 



Ans7ver. In quite cold weather we scald our churn and warm 

 our cream to sixty degrees by setting our tin cream pots into a tub 

 of hot water, gently stirring it till v/e obtain the right temperature. 

 If the weather is moderately cool, fifty-eight degrees is warm enough. 



What is your mode of managing and preserving butter after being 

 churned ? 



Answer. That which we intend for immediate use, we work 

 thoroughly once only, under a wooden roller on a marble table, 

 ■using one-third of an ounce of refined sugar and from three-fourths 

 to one ounce of rock salt to each pound of butter. The butter we 

 pack, we work the second time, and use one and one-half ounces of 

 salt per pound. 



What is the average yield of butter per cow in your dairy? 



Atisiver. In 1851 my dairy of fifty-two cows averaged, the first 

 week in June, a fraction over eight and one-half pounds per cow, 

 and eight pounds the first week in August. My pastures were then 

 mostly new cleared land. This season my cows have averaged from 

 seven to eight pounds per week only. 



Have you made discoveries in the manufacture or preservation of 

 butter that will prove advantageous ? 



Ansiver. We think that working our butter under a wooden 

 roller and on a marble table — working in the salt with a wooden 

 slice, and shaping the butter with wooden spatulas, or, in other 

 words, working our butter without its coming in contact with human 

 hands, an improvemeut in the manufacture of butter. 



In presenting several boxes of fall butter and also one pot of 

 June butter for the premium offered by the Maine State Agricul- 

 tural Society, I desire to say, that in the manufacture of the several- 

 boxes of fall butter, a part of them were salted with one ounce of 

 rock salt to each pound of butter, and a part with only three-fourths 

 of an ounce of salt and three-fourths of an ounce of refined loaf 

 sugar, to suit the different tastes of the landlords of the Bangor 

 House and Penobscot Exchange, who use a large share of my but- 

 ter. The pot of June butter was made by thoroughly working it 

 under a wooden roller on a marble table when first taken from the 



