116 MASSACHUSETTS AGRICULTURE. 



accumulating ; then it is strained into the churn ; it is about 

 thirty minutes coming to butter. I then drain off the butter- 

 milk and turn into the churn four quarts of cold well water, 

 turn the crank three times to rinse off the buttermilk, then take 

 it from the churn and salt it, allowing to every pound of butter 

 two ounces of sifted salt ; I put half the salt in when taken 

 from the churn, set it into the cellar four hours, then work over 

 by hand in a tray, working out the buttermilk, then put in the 

 remainder of salt and let it set three hours ; I then work it over 

 and beat with wooden butter-beaters until the butter is dry. 

 Butter made in this way will always have a grain to it and will 

 keep perfectly sweet through the winter. This butter is made 

 from a cow, one-half Devon and one-half Alderney, which was 

 fed on grass and cornstalks. 

 Concord, September 20, 18G6. 



HIGHLAND. 



Statement of Mrs. Sarah A. Smith. 



Cheese. — The night's milk was strained into a brass kettle 

 and allowed to stand over night. Cream removed in the morn- 

 ing, and the morning's milk added, the whole warmed to blood 

 heat, and sufficient rennet added to fetch the milk to curd in 

 about thirty minutes ; let it stand about ten minutes longer, 

 and slice the curd with a wooden cleaver ; after standing a few 

 minutes longer, break the curd by hand, and dip off the whey, 

 then put it into the basket, placing a weight upon it ; when 

 sufficiently drained, tie the ends of the cloth and hang in the 

 cellar till ready for the press ; the same process taken with the 

 following two days' milk. The three curds are then sliced fine, 

 and put into the kettle and about two gallons of hot water 

 poured upon it, then carefully stirred so as not to disturb the 

 white whey ; let it stand five minutes, after which dip it into 

 the basket to drain. After being sufficiently drained put it into 

 a wooden bowl and chop line ; return it to the kettle and add a 

 common teacupful of fine rock salt to twenty pounds of curd, 

 mixing it thoroughly with the hands, then put into the hoop 

 and press for one hour ; the cloth is then changed, and cheese 

 turned ; the following day turned and changed again, then kept 

 in the press till the following morning. 



