114 



sible after milking, in tin pans, about three quarts to each 

 pan ; it stands until the milk is slightly turned, the time 

 required depending on the temperature of the weather. 



Churning performed every day, (Sundays excepted.) 

 I would here remark, when cows are regularly salted, 

 as I have before stated, I have never known an instance 

 of any extreme difficulty in obtaining butter. After it is 

 obtained, it is immediately taken from the buttermilk, all 

 the milk worked off that is practicable at the time, (which 

 in some respect depends upon the temperature of the 

 weather,) salted to the taste, and placed in a cool cellar 

 until the next day, when the buttermilk is entirely worked 

 out by the use of a ladle, and then packed solid in tubs. 



The kind of salt I use is obtained in Albany, and goes 

 by the name of sack salt, sold in parcels weighing from 

 200 to 300 Ibs. After the tub is filled, the butter is kept 

 covered with brine sufficient to keep the air entirely ex- 

 eluded, especially that made during the warm part of the 

 season. My tubs are placed in the coolest part of my 

 cellar. Butter made and protected in this way, I have 

 no hesitation in saying, will keep sweet one, two, or three 

 years. 



CHARLES LYON. 



Oswegatchie, St. Lawrence Co., Jan., 1842. 

 REPORTS ON CHEESE. 



Number of cows kept, eleven. Cheese made from two 

 milkings, in the English manner ; no addition made of 

 cream. For a cheese of twenty pounds, a piece of rennet, 

 about two inches square, is soaked about twelve hours ir 

 one pint of water. As rennets differ much in quality 

 enough should be used to coagulate the milk sufficient / 

 in about forty minutes. No salt is put into the che* A, 



