122 MAINE STATE SOCIETY. 



Answer. Churn the cream alone. 



Have you made anj comparative experiments in regard to the 

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

 what have been the results ? 



AnsiDer. No. 



Have you made any experiments in regard to the temperature of 

 the milk or cream -when churning, and Avhat temperature do you 

 find best ? 



Answer. Have found that fifty-six degrees is the right tempera- 

 ture. 



What is your mode of managing and preserving butter after being 

 churned ? 



Ansiuer. Remove immediately from the churn to an inclined 

 table, and work with paddles till all the buttermilk is removed. Do 

 not touch the butter with the hands. Salt with two ounces salt to 

 three pounds butter. Cover closely, and allow it to stand till the 

 brine is formed ; then work again with paddles, and form in square 

 balls of about a pound each. Let it stand till hard, then pack in 

 stone jars, and cover closely from the air. Never put in brine, and 



use no sugar. 



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



Answer. About one hundred and fifty pounds per year. 



Have you made discoveries in the manufacture or preservation of 

 butter that will prove advantageous ? 



Ansiocr. 1st. Washing butter, in either hard or soft water, in- 

 jures its flavor — its only advantage being a slight saving of time 

 and labor in the working. 2d. Good butter, thoroughly freed from 

 buttermilk, needs no sugar either to make it sweet or to keep it so. 



AGRICULTURAL IMPLEMENTS. 



The Committee on Agricultural Implements, award premiums, as 

 follows : — 



For best sod plow, to Isaiah Frye of North Berwick. 

 Second best sod plow, to J. W. Hanson of North Berwick. 

 For best cultivator, to J. W. Hanson of North Berwick. 



