156 "WEST SOMERSET SOCIETY. 



deposited in one large heap, ready to be used in the hill for 

 corn in the spring. 



I also, in my hog-yard, manufacture about four cords of ma- 

 nure, (my hog-yard is coT.ered and has a plank floor) ; into this 

 yard is thrown all the grass roots and weeds from the garden, 

 all waste matter from the house, old boots and shoes, bones, 

 woolen rags, and excrements from privy. This, with the manure 

 from the hogs, is well mixed by them, for they never leave a 

 sod unturned. 



Dairy Peoduce. 



J. M. Wood's dairy " consists of cows which are a cross be- 

 tween the Durhams and Devons. During the w^inter feeds as 

 usual, and in the spring adds oats and potatoes. He finds 

 feeding on pumpkins makes a difference in the quality of butter. 

 Average yield of butter per cow is about one hundred and sev- 

 enty-five pounds." 



"William B. Merry has a dairy of grade Durham cows. He 

 sets his milk in tin pans, about two-thirds full, in a cellar made 

 as light as possible and well ventilated. Does not wash his 

 butter, but is careful to remove all the buttermilk, and pack it 

 solid in tubs made as near air tight as possible. In the manu- 

 facture of cheese, after the curd is chopped fine, " I take one 

 table-spoonful of salaeratus, dissolve it in a tea-cupful of boiling 

 water, and turn it over the curd, then two-thirds of a tea-cupful 

 of fine salt, which I thoroughly mix with the curd, and put to 

 press forty-eight hours, turning it twice in the time. This is 

 to make a cheese of twenty pounds." 



Bread and Honey. 

 Samuel W. Tinkham, of Anson, presented brown bread, wheat 

 bread and honey for premium. The material for the bread was 

 all produced on his own farm. In producing honey no artificial 



