west oxford society. 93 



Dairy. 



Statement of Mrs. Siickney, on Butter, ivho took first premium. 



My dairy consists of four cows, (two farrow and two heifers.) 

 Their averag-e period of giving milk is nine months ; the average 

 yield of milk for the whole term is 10| pounds per day. During 

 the month of greatest flow the yield is 17 pounds per day, and its 

 quality is such that 27 pounds of it will yield a pound of butter. 

 They are kept in winter on hay, and a little meal in the spring, and 

 in summer on grass. My mode of manufacture is as follows : The 

 milk is strained and set into a kettle of cold water, put on the stove 

 until it boils ; it is then carried into the cellar from 24 to 36 hours, 

 then skimmed ; the cream is put into a tin kettle, and churned the 

 fifth day in the Gault churn. The butter is from twenty to thirty 

 minutes coming. It is then taken from the churn and worked with 

 the hand until free from milk. It is salted with one ounce of salt 

 to one pound of butter. After standing 24 hours, it is worked 

 over, and packed down in stone pots and coyered to exclude the 

 air, by putting white paper on top of the butter, then melted butter 

 poured on to the paper. It is then put away in a cool cellar. Our 

 method of churning is to commence slowly for about seven or eight 

 minutes, then increase the speed until near coming, then slowly 

 again, which we find to be better than to churn slow or fast through 

 the whole churning. 



Fall butter — mode of manufacture the same as above described 

 for the June butter, and the addition of one ounce of salt to nine 

 pounds of butter. 



Statement of Mrs. V. R. Siickney, on Premium Cheese. 



My dairy consists of four cows, of the native breed. Their aver- 

 age period of giving milk is nine months ; the average yield of milk 

 for the whole term is five quarts per day. Dui"ing the month of 

 greatest flow the yield is seventeen pounds per day — and its quality 

 is such that ten pounds of it will yield a pound of cheese. The 

 cows are kept in winter on hay and a little meal in the spring, and 

 on grass in the summer. My mode of manufacture is as follows : 

 The milk is strained in a large tin pan made for the purpose. Hav- 

 ing soaked one rennet in one quart of water, put one table spoonful 

 of the liquid to ten quarts of milk. While the milk is warm let it 

 stand 30 minutes, then cross into eight parts ; then let it stand one 

 hour; then break it a little more, and let it stand till morning; 

 then dip it ofl' on to a cloth in the cheese basket ; then wash the 

 pan and put the morning's milk into it, and the same proportion of 

 rennet; let it stand half an hour, then cross it off; then let it stand 

 one hour ; then dip it in with the other curd, and after standing half 

 an hour, cut the curd, then during one and a half hours cut it occa- 

 sionally ; then pour on two quarts of water a little warmer than 

 milk ; then let it stand one hour, ciit into pieces about an inch 

 through ; add 4 oz. salt to 25 lbs. curd, produced from 90 qts. of 

 milk; put into the press with a light weight; next day prepare 

 curd by same process, which, after having scratched the top of that 



