THE DAIRY. 115 



Statement of Mrs. A. H. Park. 



This butter was made from two cows, in six days ; the cream 

 was taken from the milk after having stood thirty-six hours ; 

 salted at the rate of one ounce per pound. The cows were fed 

 with their usual pasture feed with fodder corn, night and morn- 

 ing, together with a pint of oil-meal, and two quarts of shorts 

 per day. 



Chelmsford, September 19, 186G. 



Statement of Mrs. John S. Hartwell. 



Our manner of making butter, the specimen presented for 

 your award being a sample, is as follows : The milk is strained 

 into pans and allowed to stand thirty-six hours, when the cream 

 is taken off and kept in a cool place until churning day, which, 

 with us, comes three times a week ; the buttermilk is thor- 

 oughly worked out ; it is then salted with two-thirds ounce of 

 salt to a pound of butter. No artificial coloring matter is used 

 at any season of the year. The cows are fed, in addition to 

 pasture, a small quantity of green corn fodder and one quart of 

 meal each, daily. 



Littleton, September 20, 1866. 



Statement of Sarah M. Lane. 



This butter for your inspection was made from a dairy of 

 four cows. The milk was set in tin pans and allowed to stand 

 from twenty-four to thirty-six hours, according to the weather ; 

 it was kept up from the cellar. I churn once a week, and use 

 no water about the butter ; I work it twice, and use from one to 

 one and one-quarter ounces of salt to a pound, according to my 

 customers. The cows have had pasture feed, with corn fodder 

 night and morning. 



Bedford, September 20, 1866. 



Statement of Margaret Pierce. 



The milk is set in a dark, cool cellar, the temperature by 

 thermometer averaging 60° to 63°. I gather the cream into 

 a stone pot, and salt the week's cream for one cow one teacupful 

 of fine salt, and stir the cream every day to keep it sweet while 



