PRODUCTS OF THE DAIRY. 261 



to bring the butter ; and wliotbcr a discovery has been made 

 for preventing or removing "the witchery" which sometimes 

 gets ijito cream, and which tries the patience and taslcs the 

 strensrth of those who toil at the churn. 



The statements of the successful competitors for premiums 

 have been preserved, and what is peculiar to each is here given, 

 with some verbal variation and curtailment. 



Milk is uniformly strained into tin pans, and generally stands 

 in a cool, airy place, from thirty-six to forty-eight hours. The 

 cream is put into tin or stone and daily stirred. 



No. 1 says, cream is churned twice a week. After churning, 

 the butter is thoroughly washed, before it is taken from the 

 churn, then worked and salted, and after a few hours worked 

 again and formed into lumps. No. 2. Milk strained into a tin 

 pan and set in a boiler of hot water, till at a temperature of 

 120° ; then put in pans in a cool place, thirty-six to forty-eight 

 hours ; cream stirred often, so as to have all that is to be churned 

 at a time well mixed twenty-four hours before churning; cream 

 at a temperature below 60° when churned; one ounce of salt to 

 one pound of butter ; second wording twenty-four hours after 

 first. No. 4. Cream is stirred and salted when new is added. 

 No. 5. Cream is stirred, morning and evening, and churned 

 twice a week. No. 6. Churning once in four days. No. 7. 

 Churned in a crank chvirn. No. 8. Skim the cream as free as 

 possible from milk ; for one quart of thick cream stir in a table 

 spoonful of salt ; when churned to butter, add one ounce of 

 salt to a pound; work out all particles of buttermilk at the 

 last working. 



W. H. Beaman, Chairman. 



HAMPDEN. 



- From the Report of the Committee. 



Butter. — The number of entries in this part of the exhibition 

 was limited, in comparison with former years, and the commit- 

 tee attributed the cause to the fact that the rules of the society 

 now require specimens for exhibition to be made in the month 

 of June, thus testing the skill of the maker more thoroughly 

 than heretofore, or when butter made only the day previous could 



