NORTH AROOSTOOK SOCIETY. 247 



it has cost me more to make good cheese, of a decent size, than 

 it would, had it been large enough to make one cheese a day. 

 It was made as follows : Evening's milk was strained into a 

 cheese tub ; rennet put in sufficient to bring the curd in twenty 

 minutes ; it is then carefully put into a cheese basket to drain 

 the whey from the curd ; the morning's milk is managed in the 

 same way, when the two curds are put together and hung in 

 in the milk-room, in the cellar, until the next morning, when it 

 is warmed by putting it into warm whey, then pressed with 

 another curd in the same way. You will see that it takes two 

 days to make a cheese. If I had eight cows in my dairy, I 

 could make two with about the same labor. 



Mrs. Stevens says : — My dairy consists of four cows only ; 

 they are mostly of Durham blood; I think them best adapted 

 for dairy purposes. I feed English hay in winter — towards 

 spring I feed roots of some kind, before calving. In summer, 

 English grass. I set the milk in a room finished in the cellar 

 until the cream rises; churn twice in a week, salt to taste. I 

 have never made experiments in churning milk, nor in the tem- 

 perature of cream when churning. My mode of preserving but- 

 ter is as follows : — After it is churned, work the buttermilk all 

 out, salt to taste (as I consider the quantity of salt immaterial 

 about preserving it.) Butter made in June I pack solid, in lay- 

 ers about two inches thick, with a thin layer of fine salt between ; 

 when the jar or firkin is filled, I set it in a clean, sweet pork 

 barrel, make a strong pickle of salt, and pour in sufficient to 

 cover the butter. 



Mrs. J. Hardeson says : — I think, in making good butter, 

 much depends on the milker. Care should be taken that the 

 udder is well cleaned before milking. Strain into shoal pans. 

 It requires some judgment in getting the right temperature on 

 the cream before churning. I seldom churn longer than twenty 

 minutes. Salt to my own taste — about one-sixteenth salt; let 

 it set twenty-four hours, then work it over. 



