THE DAIRY. 395 



plotely worked out, and salted with from three-fourtlis to one 

 ounce of salt to the pound. 



The cows have common pasture till August 10th, when they 

 are fed by an addition of corn fodder. 



NoBTH Danvers, September 27, 1853. 



MIDDLESEX. 



Statement of Elijah M. Read, 



I present for your inspection one box of new churned butter, 

 made from the milk of my Alderncy cow. The cream was 

 gathered from the 21st to the 30th of September. 



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

 about one-half of which is set over a kettle of hot water and 

 brought up to about one hundred and twenty degrees of heat 

 by the thermometer ; — it is all set in a cool place and allowed 

 to stand from thirty-six to forty-eight hours, when the cream 

 is taken off and put into a tin pail and stirred daily. After it 

 was churned, the buttermilk was worked out by hand, and 

 salted to the taste. After standing thirty-six hours, it was 

 worked over the second time. 



Teavksbury, October 4, 1853. 



Statement of John F. Rice. 



The process of making this butter, varies but little from 

 what I have stated to the committee on former occasions. 



The milk was strained into tin pans, standing in an upper 

 room for about thirty-six hours ; the cream was then taken from 

 the milk and put into tin pails and placed near by, or on ice, 

 to preserve the right temperature. The cream is from four 

 days' milk of a dairy of ten cows, that have had no extra feed 

 whatever. 



This butter was churned in one of Parker & White's crank 

 churns, until well come, then rinsed in cold water, taken from 

 the churn and salted, one ounce to the pound. 



After remaining about twelve hours, it was worked into 

 pound lumps and prepared in the manner here presented. 



Marlborough, October 4, 1853. 



