258 MASSACHUSETTS AGRICULTURE. 



Statement of Wilkes Roper. 



Butter. — The milk is strained into tin pans half full, and set 

 in a large room on the north side of the house. The windows, 

 having blinds, are kept open night and day, excepting in very 

 warm weather, they are closed in the middle of the day. It is 

 kept from twenty-four to forty-eight hours, according to the 

 weather, when the cream is taken into tin pails and kept in a 

 cool place until churned. We churn two or three times in a 

 week, as cream is injured by being kept too long. The butter 

 is well gathered, then rinsed in pure, cool water, then taken 

 from the churn and salted to suit the taste. 



After standing two or three days, it is worked over by hand 

 and lumped for market. Care is necessary not to keep the hand 

 in contact with it long enough to make it soft. 



Care is also taken to keep every thing used about the dairy 

 «weet and clean. 



Statement of A. H. Fay. 



My manner of making butter is to set the milk in tin pans 

 about half full, raised from the shelf on two narrow sticks, the 

 thickness of a board, and let it stand, not over four meals. 



The cream should Ijc taken from the milk while sweet, and 

 stand not over three days, and stirred every day. 



After churning, the buttermilk should be worked out as much 

 as possible before salting. No washing is necessary to make the 

 butter keep well, for it will retain its flavor better witliout. 



One ounce of salt to a pound is sufficient. It should be 

 worked over the second day after churning, and put down in 

 stone jars, and covered closely from the air, and kept in a cool, 

 dry cellar in the summer, and above in the winter, and it will 

 keep the year round — if you do not eat it. 



Statement of J. P. PiUsbury. 



My mode of making butter is to strain the milk into tin pans 

 about two-thirds full, letting it stand thirty-six or forty-eight 

 hours on a table or bench in the coolest room in the house ; 

 the cream kept in tin, and stirred daily, and churned once a 

 week ; the buttermilk thoroughly worked out. The butter is 



