168 BOARD OF AGRICULTURE. 



STATEMENT OF J. C. NEWHALL OF CONWAY. 



This butter was made from a dairy of eighteen to twenty- 

 cows, fed on early-cut hay, rowen, and corn-fodder, with a 

 feed twice a day of corn-meal and wheat-shorts. The milk 

 was set in shallow pans, and skimmed after setting thirty-six 

 hours. The cream is churned every other day at a tempera- 

 ture of sixty degrees. When taken from the churn, it is 

 salted, half an ounce to the pound. After standing about 

 eight hours, it is worked over, and packed. 



STATEMENT OF THOMAS J. FIELD OF NORTHFLELD. 



My cows are most of them Jerseys, — Jersey grades with 

 Guernseys. Their winter-feed is early-cut hay, with six 

 quarts of roots and four quarts of cob-meal per day. Sum- 

 mer feed : soiled mostly on clover and fodder-corn. I prefer 

 sweet-corn, and to let it mature enough to form ears. The 

 milk is set in shallow pans, each pan holding a milking. 

 We take off the cream in about thirty-six hours. Churn, 

 Bullard's Oscillating. The butter is washed in brine. Salted 

 with four ounces to ten pounds of butter, the salt worked in, 

 and prepared for the market by putting in prints at once. 

 Higgins's Eureka Sal.t is used. 



STATEMENT OF F. H. HAWKS OF CHARLEMONT. 



The butter was made in one week, beginning on Saturday, 

 Nov. 22, and ending the following Saturday. The milk 

 was set in old-fashioned tin pans ; the cream allowed to 

 stand thirty-six hours before skimming ; churned and worked' 

 in the same churn. Wash till the water runs clear, and then 

 put in half an ounce of Higgins's Eureka Salt to every 

 pound of butter. Let the butter remain in the churn for 

 about eight hours, then work, and pack for market. 



DAIRY APPLIANCES AT THE MASSACHUSETTS BUTTER 



SHOW. 



Much of the interest attaching to the butter show, es- 

 pecially for the hundreds of practical butter-makers in at- 

 tendance, was due to the enterprising and public-spirited 

 manufacturers and agents, who, at much trouble and ex- 



