MAINE STATE SOCIETY. 121 



a dairy in this State managed by a dairy woman from Goshen, N. 

 Y., witnessed her process of churning the milk in a lapered or par- 

 tially sour state, the churning being performed by horse-power, 

 taking one and a half hours to bring the butter, which, when col- 

 lected, was white, soft and insipid — convincing me that if the dairies 

 of Goshen produce the best butter, as they have the reputation of 

 producing, it must be owing to their rich pastures, rather than to 

 their process of churning milk instead of cream. 



Hoping I have answered satisfactorily the questions contained in 

 your circular, I am, very respectfully, your obedient servant, 



Amasa Stetson. 



There were returned a considerable number of statements on both 

 butter and cheese with no name attached, nor have I any means to 

 ascertain which of them were from the more successful competitors ; 

 for this reason they are mostly omitted. One is as follows : 



Of how many cows does your dairy consist ? 



Ansiver. Five. 



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

 which breed do you consider best for dairy purposes 1 



Ansivcr. I have two full blood Durhams and three natives — the 

 Durhams are superior to the others. 



In what manner do you keep your cows during winter ? 



Ansivcr. On hay, with an occasional feed of roots. 



In what manner do you keep them during summer? 



Answer. On grass pasture only. 



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 ? 



Atisiver. Red and white clover pasture produces milk of the 

 best quality for both butter and cheese. 



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

 butter ? 



Answer. Strain five quarts to a pan — depth of milk in pan, 

 three inches. Set thirty-six hours, then skim. Churn once in 

 three days. 



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

 that alone ? 



