112 MASSACHUSETTS AGRICULTURE. 



FRANKLIN. 



[From the Report of the Committee on Butter and Cheese.] 



There is probably no part of the State where there is better 

 stock, choicer dairy cows, and more and better butter and 

 cheese made, nor better women to make them, than in Frank- 

 lin County. 



The first-premium butter deserves special notice. The 

 cream of which this butter was made was by submersion, or 

 after the Cooley process. An exhibition of this mode of 

 raising cream was in the hall ; also a sample of cheese made 

 of the skimmed milk and buttermilk from this process, which, 

 for flavor and texture, equalled cheese made in the ordinary 

 manner, especially sone factory cheese, of which further 

 notice will be taken hereafter. 



Here is the statement of Mrs. J. L. Farr, who made it. 

 She says, " This butter was made from a dairy of eight cows, 

 part Alderney, Shorthorn, and native. No meal, or grain of 

 any kind, was fed to them. The milk is strained into cans, 

 then lowered into the well, where it remains twenty-four 

 hours (temperature, forty-five degrees and fifty degrees) ; the 

 cream is then taken off, and stands in a cool place, where it 

 remains from twenty-four to twenty-six hours, then churned. 

 The butter is thoroughly washed and salted (three-fourths 

 ounce to the pound, well worked in), when it stands twelve 

 hours, and is then worked with a paddle, and lumped. No 

 coloring is used." 



In regard to making butter after this process, one very im- 

 portant consideration is, that it brings the highest price in 

 the market ; and another is the increased value of the milk 

 after the cream is raised : the milk is then as sweet as when 

 first set, and consequently is worth much more for cheese or 

 feeding than milk set in the ordinary way. This being so, it 

 is a discovery worth thousands to the dairy interests of our 

 country. The committee would therefore advise dairy farm- 

 ers to give the Cooley system of butter-making a fair trial. 

 " The Dairyman," published at Bellows Falls, Vt., or a pam- 

 phlet on gilt-edged butter, issued by the Vermont Farm 



