PRODUCTS OF THE DAIRY. 401 



days, and stir it every day until churned. After churning, 

 work the butter-milk out as much as possible before salting. 

 No washing is necessary to make the butter keep well, for it will 

 keep better without. Jkbout one ounce of salt to a pound of 

 butter is required to salt it. It should be worked over the 

 second day after churning, and put down in stone jars and 

 covered close from the air, — kept above in the winter and in a 

 cool, dry cellar in the summer, and it will keep the year round. 



Statement of Cameron Corbin. 



The butter which I oifer for premium, was made in the fol- 

 lowing manner : Tlie milk is kept in the cellar, strained in tin 

 pans, about lialf fiill. It stands twenty-four hours, when the 

 cream is taken off and churned once in five days ; it is then 

 taken out and salted to the taste ; it stands two days and is 

 then made ready for market. 



Statement of Israel Fisher. 



The milk is strained into tin pans, about two-tliirds full, 

 letting it stand twelve hours in a cool place ; the cream was 

 taken off and put in a stone jar and stood four days and stirred 

 every day, adding a little salt to it, and then was churned. 

 After churning, draw off the buttermilk and wash it in one or 

 two waters, for that will take out the buttermilk better than 

 working it with the hands ; then salt to the taste, let it stand 

 twenty-four hours. Twice working over is sufficient. 



MIDDLESEX SOUTH. 



From the Report of the Committee. 



Butter. — The committee on butter and cheese make the 

 following report : — 



There were fourteen lots of butter entered for the premiums, 

 and of a very superior quality. The committee found much 

 difficulty in ascertaining which was the best. 



For the best produce of butter on any farm, from the 15th of 

 May to the 15th of September, there was but one competitor, 



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