394 MASSACHUSETTS AGmCULTURB. 



our farmers, with the present and rapidly increasing demand 

 for milk, to go extensively into the production of butter and 

 cheese? Your committee think not; and that the time has 

 come for a revision of your dairy premiums. 



For the Committee, 



RiCHAED P. "Waters, Chairman. 



Statement of Jonathan Berry. 



I present for your inspection a box of butter containing six- 

 teen pounds, being a sample of 620 pounds and 435 quarts of 

 milk, equal to fifty pounds of butter, making 670 pounds of 

 butter made from seven cows, between the 20th May, and 25th 

 . of September. The cows have been kept upon a common 

 pasture, with corn fodder daily, and bone-dust once a week, the 

 latter part of the season. 



Process of Making. — The milk is strained into tin pans 

 and set in a cool cellar, where it remains from thirty-six to 

 forty-eight hours, according to the weather, care being taken to 

 take off the cream while the milk is sweet. The cream is put 

 into S, vault made in the bottom of the cellar for that purpose. 

 We churn once a week. After it is churned the buttermilk is 

 thoroughly worked out, the butter is salted with about one 

 ounce of salt to the pound, and the next day weighed out for 

 market. 



MiDDLETON, September 27, 1853. 



Statement of Charles P. Preston. 



I present for examination, a pot of June, and also a box of 

 September butter, samples of eight hundred and twenty-eight 

 pounds made during the four months next following May 20th, 

 of the present year, the dairy averaging nine cows. 



The milk is strained into tin pans and placed in the cellar 

 where it remains from thirty-six to forty-eight hours, when it 

 is skimmed, and the cream placed in a vault, made for the 

 purpose, until churning, which is done once a week. 



The butter is worked by hand until the buttermilk is com- 



