16 ESSEX SOCIETY. 



John Prestoii's Statement. 



I offer for your inspection, one jar of June butter, containing 

 twenty-six and one-half pounds, it being a sample of one hun- 

 dred and seventy-one pounds, made between the 20th day of 

 May and the 9th day of July, and of three hundred and sixty- 

 five pounds and three-quarters, made between the 20th day of 

 May and the 24th day of September. 



I have milked four cows, all of native breed. One, nine 

 years old, two, four years old, and one, three years old. I have 

 used in the family, about four quarts of milk per day. 



Their keeping has been common pasture, with corn fodder 

 once a day, since the middle of August. 



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

 set on the bottom of a cool cellar, where it remains from 

 twenty-four to thirty-six hours. The cream is put in stone 

 pots. We churn once a week. The buttermilk is thoroughly 

 worked out, and the butter is salted with one ounce of rock 

 salt to the pound. 



North Danvers, Sept. 27th, 1849. 



Elijah Pope's Statement. 



I offer for your inspection, a jar of June butter, containing 

 twenty-five pounds, being a specimen of one hundred and 

 twenty-seven pounds, made from the milk of four cows, from 

 the 1st of June to the 5th of July. 



Also, three boxes of September butter, containing twenty- 

 two pounds, being a sample of four hundred and forty-five 

 pounds, made between the 24th of May and 24th of Septem- 

 ber, from the same cows, with the addition of the milk of a 

 two year old heifer, since the 23d of June. 



Their feed has been common pasture, until the 20th of Au- 

 gust, since that time, green corn fodder once a day. 



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

 stands in a cool cellar, from thirty-six to forty-eight hours, 



