SHALLOW PANS TAKE THE LEAD. 167 



before churning. As soon as the buttermilk separates from 

 the butter, not after the butter is worked into large lumps 

 by the churn, it is drawn off, and the butter washed free of 

 all the butter-milk remaining. It is then taken from the 

 churn, salted with Higgins's Eureka Salt, using three-fourths 

 ounce to a pound of butter ; stands for twenty-four hours, 

 and is then worked and packed. The utmost pains are 

 taken to keep every thing used about the dairy sweet and 

 clean. 



STATEMENT OF C. B. MEEEITT OF CONWAY. 



The milk is set in shallow pans; stands from thirty-six 

 to forty-eight hours, according to the weather ; is churned 

 twice a week in a dash-churn, one small teaspoonful of 

 Wells, Richardson, & Co.'s " Perfected Butter-Color " being 

 added to the cream before churning for every ten pounds of 

 butter. Half an ounce of Higgins's Eureka Salt is added for 

 every pound of butter. When it is taken from the churn, it 

 stands from ten to twelve hours, when it is worked on a 

 common butter-worker, and put in the boxes. 



STATEMENT OF L. F. AND W. H. GEAY OF ASHFIELD. 



The milk is strained while warm, through a fine wire 

 strainer, and also through cloth as thick as it will readily 

 pass through. It is set in the old-fashioned small pans, and 

 skimmed after standing twenty-four hours, the cream being 

 well mixed at each addition. We churn twice a week, using 

 all the cream gathered previously to the morning of churn- 

 ing. The cream, if thick, is well thinned with skimmed milk, 

 so as to run steadily. Just before the buttermilk separates, 

 more milk js added, — two or three quarts to a churning of 

 twenty-five pounds. As soon as the buttermilk will run, it 

 is drawn off, and more milk added, in which the butter is 

 gathered. It is then taken on to a lever butter-worker, 

 partially worked, weighed, and salted, half an ounce to a 

 pound ; the American Dairy Company's "Extra F. F. Dairy" 

 being the brand used. After standing about twenty-four 

 hours, it is thoroughly worked, and packed for market. 

 Carrots are used for coloring. Our cows are grade short- 

 horns and natives. 



