254 MASSACHUSETTS AGRICULTURE. 



Statement of Nancy Holt. 



This specimen of butter, presented for your examination, was 

 made from the milk of three cows, during the present month. 

 It is a sample of three hundred pounds made since May 20th. 

 The cows have had common pasture feed only, until the first 

 of this month, — since that, corn-fodder, once a day. 



Process of Making. — The milk was strained into tin pans, 

 and placed in a cool cellar ; skimmed after standing twenty-four 

 hours. The cream was put in tin pails, stirred daily, and 

 churned twice a week. The butter is slightly worked when 

 taken from the churn, to free it from buttermilk, salted with 

 one and a half ounce of rock salt to the pound and left in a cool 

 place for about twenty-four hours, when it is again thoroughly 

 worked and shaped with clappers. 



Haverhill, Sept. 28, 1855. 



WORCESTER. 



From the Report of the Committee. 



It is a curious fact, however it may be with savages, that in 

 proportion as men become civilized they grow fond of butter. 

 They cling to it with the tenacity of a first and unsophisticated 

 affection. Why it is that civilization should have the effect to 

 lead us thus to lubricate our throats in a way entirely undesir- 

 able and incomprehensible to a hardier race, is not for us to 

 determine. Sufficient it is for us that we are fond of the gen- 

 uine article, — that the patriarch used it in his family and fur- 

 nished it for the angel visitors, — and that our fathers and our 

 grandfathers paid consistent homage to what may be aptly 

 termed the only universal favorite of the present age. 



Poor butter is an abomination which too many of our hotel 

 and boarding-house keepers seem to lack the ability or the will 

 to discover and execrate. To eat it is to degrade the physical, 

 intellectual and moral nature of man. To furnish it for the 

 table is such a wrong 



" that one had need 

 Be very much a friend indeed 

 To pardon or to bear it." 



