12 ESSEX SOCIETY. 



would decide, that churning for ordinary quantities, say from 

 ten to twenty pounds, should occupy from thirty to fifty min- 

 utes." This corresponds entirely with the opinion expressed 

 by Mrs. Nathaniel Felton, who said " she did not want the but- 

 ter to come in less than thirty minutes; it is not so good 

 when it comes in a shorter time." 



We are informed by some of those who have been most suc- 

 cessful in the management of their dairies, that they look more 

 to the quality of the milk given by the cow, than the quantity ; 

 and in selecting their cows to be kept for this purpose, they 

 choose only those which give milk adapted to the purpose. It 

 is unquestionably true, that one quart of milk from some cows, 

 will yield as much, or more butter, than two quarts from others. 

 In selecting cows, therefore, the quality of their milk should be 

 tested, either by making butter from it, or by the use of a lac- 

 tometer, which shows the comparative thickness of cream that 

 will rise on similar quantities of milk. Mr. Holbert, an expe- 

 rienced farmer, of New York State, says : — "I find by churn- 

 ing the milk separate, that 07ie of my best cows will make as 

 much butter as three of my poorest cows, giving the same quan- 

 tity of milk." We have heard the same thing, substantially, 

 from dairy women themselves. Let those cows which abound 

 in quantity o?ity, be turned over to those who care only for fill- 

 ing their measures ; and let those that afi"ord substance as well 

 as shoiv, be kept to supply the churn. 



But one parcel of cheese was presented to the committee. 

 This was such as to leave no hesitation as to the propriety of 

 awarding the premium offered. A similar state of facts occurred 

 the last year. Why it is that the farmers of Essex are so indif- 

 ferent as to be unwilling to present their claims, for this branch 

 of the products of the dairy, we are unable to imagine. It can- 

 not be that they have disconthmed the making of cheese, for 

 this will never happen while people have an inclination to use 

 it. That it is still used, every well-furnished table bears testi- 

 mony. That those farmers who live in the immediate vicinity 

 of a ready market for milk or butter, can turn it to better ac- 

 count than to make it into cheese, we have no doubt ; but when 

 two pounds of good cheese will readily command as much 



