ESSEX SOCIETY. 17 



when the cream is taken off, put into tin pails, and stirred 

 every day. 



We churn once a week. During the warmest weather, the 

 cream is placed in the well, from twelve to twenty-four hours 

 before churning. After it is churned the butter-milk is thor- 

 oughly worked out, and the butter is salted with three-quarters 

 of an ounce of ground rock salt to the pound. After standing 

 six hours, it is again worked and weighed, each pound sepa- 

 rately. 



Danvers, Sept. 26th, 1849. 



Charles P. Preston's Statement. 



I offer for your examination, one pot of June butter, contain- 

 ing twenty-seven pounds, being a specimen of two hundred 

 and eighty-eight pounds, made between the 1st of June and 

 the 9th of July, from the milk of five cows and four heifers, 

 three years old, all of native breed. 



Also, two boxes of September butter, containing twenty- 

 eight pounds, a sample of seven hundred and eighty-six pounds, 

 made between the 20th of May and 24th of September, from 

 the milk of the same cows. 



The cows have had common pasture feed, until the 1st of 

 August, when we commenced feeding with corn fodder, once 

 a day. 



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

 placed in the cellar, where it stands from twenty-four to thirty- 

 six hours ; it is then skimmed and the cream put in stone jars, 

 and set in a vault made for the purpose. Churn twice a week. 

 We are very particular to work every particle of the butter-milk 

 out, and salt with one ounce of rock salt to the pound. 



North Danvers, Sept. 25th, 1849. 



Jonathan BeiTi/^s Statement. 



I present for your examination, twenty-six pounds of butter, 

 made in June, and twenty-eight pounds of butter, made in 

 3 



