DAIRY PRODUCTS. 271 



WORCESTER NORTH. 



Statement of S. M. Caswell. 

 Butter. — The milk is strained into tin pans, filling them 

 about half full ; when the weather is cool it is set in the milk- 

 room, on racks, with the bars about ten inches apart, set corner- 

 wise, thus giving a free circulation of air to the whole bottom 

 surface of the pan, which greatly facilitates the cooling of the 

 milk and rising of the cream. When the weather is warm, it 

 is set in the cellar, on a hard, smooth bottom, which is kept 

 cool and clean by occasionally pouring on cold water, and 

 sweeping thoroughly. After the milk is set, we let it remain 

 from thirty-six to forty-eight hours, according to the tempera- 

 ture of the weather ; the cream is then taken off and put in 

 tin pails, and kept in a cool place until a sufficient quantity is 

 gathered for churning, which is usually three times a week, 

 during the summer, when the cows are in full milk ; especial 

 care being always taken not to let the cream remain on the 

 milk after it begins to sour, which, together with churning the 

 cream while sweet, I consider one of the great secrets of good 

 butter making ; for, the sweeter the cream when churned, the 

 sweeter will be the butter, and the richer the flavor. After the 

 butter is churned, the butter-milk is well worked out as it is 

 taken from the churn, it is then salted with from three-fourths 

 to one ounce of salt to the pound, according to the strength of 

 the salt ; it is then set in a cool place until the next day, when 

 it is again well worked over and lumped for the market. In con- 

 clusion, allow me to say that I consider the grand secret of good 

 butter making to consist principally in three things, first, good 

 cows ; second, good sweet feed ; third, last but not least, a 

 woman who will take good care of the milk, and make the 

 butter. 



PLYMOUTH. 



From the Report of the Committee. 



There were twenty-five samples of butter offered for the soci- 

 ety's premiums. In flavor, color and form, all, with one 

 exception, were deserving of high commendation, and so nearly 

 equal to each other in excellence, that the committee found it 



