OXFORD SOCIETY. 85 



milk, and seven parts water, one-lialf boiling and the other half 

 cold, with which mix in (lour till a thin paste is formed. Set it 

 in a warm place and it will rise in six hours. After it has 

 risen, work in flour and form the dough, which put in pans, set 

 in a warm place, and when it rises again, bake it." 



Dairy Produce. 



I^tatement of Moses Parsons, Norway. " My dairy consists 

 of three new milk cown, one farrow cow, and a two-years old 

 heifer. Three calves were fed on the milk of these cows till 

 July 12th. I have no particular breed of cows. In the winter, 

 i keep them on corn fodder, oat straw and meadow hay, gener- 

 ally about half the winter. The remainder of the winter I 

 give them English hay, but not of the best quality. I give them 

 iiO rf)ots of any kind, or provender. In the summer, I keep 

 them in a pasture by themselves, and give them only salt beside 

 the grass. I consider high land and a wet pasture with dry 

 ridges and swales, tlie best pasture for cows." 



'•'In manufacturing cheese, I set the milk at night in pans. 

 In the iiiorning the milk is strained into the tub and the nighfs 

 millx added to it, and then the rennet. I use no saltpetre or 

 anything but salt, and press twelve hours. After removing 

 them from the press, they are dressed daily with good table 

 butter, imtil dry enough for market. The whole weight of 

 cheese produced by my dairy was five hundred and ten pounds." 



Statement of Mrs. Levi Millet, Norway. " My dairy con- 

 sists of live cows, and I do not confine myself to any particular 

 breed. My winter feed is hay, roots and oats. In summer I 

 pasture them till August, when I give them some com fodder. 

 I consider beets the best kind of roots for cows. In the man- 

 ufacture of cheese, I strain the milk in the tub at night; in the 

 morning I add the morning's milk and the rennet, and then 

 thoroughly stir the whole together. I then salt and press it. 

 I turn tlie cheese daily, and dress them with bacon fat and 

 cayenne popper simmered together. The produce of my dairy 

 is one hundred and sixteen pounds of cheese per cow, in three 

 j2iouths." 



