PRODUCTS OF THE DAIRY. 257 



soon. The whole race of them is not worth the clothes which 

 they wear. Any man who would think less of his lady love 

 because she helps her mother take care of the dairy, is unwor- 

 thy of a decent woman. A wife who has been brought up with 

 false notions of the substantial duties of life is liable to become 

 a nuisance to an honest man's household. The man who can 

 forget the hills, valleys and streamlets of the old homestead, 

 ought to eat poor butter during the rest of his life ; and the 

 boys and girls who live and love among the true beatitudes of 

 our rural homes, have strewed around them treasures to be 

 gathered and cherished in the storehouse of memory, humble 

 indeed in themselves, but rich in the elements of innocence and 

 happiness. 



Henry Chapin, Chairman. 



WORCESTER WEST. 



Statement of Charles H. Davis. 



Butter. — My way of making good butter is to set the milk in 

 tin pans, about half full, in a cool place ; let it stand two days 

 then take off the cream, put it in a stone jar, with a little salt in 

 it. It should be stirred every day, until churned. After churn- 

 ing, 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 for it to keep well. 



Statement of Cameron Corbin. 



The butter which I present for premium is made as follows : 

 The milk was strained into tin pans, and set on the cellar bot- 

 tom twenty-four hours for the cream to rise. The cream was 

 then taken off, and stood five days, was stirred twice a day, — 

 adding a little salt to keep it sweet, — and then was churned. 

 The butter was taken out and worked with the hands until the 

 buttermilk was worked out, then salted, then set away forty- 

 eight hours, then packed for market. 

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