ESSEX SOCIETY. 19 



acres, gravelly bottom, has been ploughed and well cultivated. 

 I have taken pains to select cows of good quality for butter- 

 making. Three of my cows I obtained from Daniel Buxton, 

 Jr., of Danvers. The mother of this stock was remarkable for 

 her milking properties. They are of the breed called Buffalo, 

 without horns, and above the middling size. Two of them 

 have not done so well this season as formerly ; and I attribute 

 it to their having been confined too closely during the winter. 

 The old cow became farrow, and was killed at the age of thir- 

 teen years, weighing dressed, six hundred pounds. I have 

 several young animals of this stock. I am thus particular in 

 stating these facts, because I consider them of the first impor- 

 tance, in an attempt to establish a good dairy — a point at which 

 I have been aiming for years. 



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

 and set in a cool cellar ; when the cream is sufficiently risen, 

 it is taken off, and placed in stone pots. We churned twice 

 a week this season. Tlie butter-milk is worked out by hand, 

 without the application of any water, and salted with an ounce 

 of ground rock salt to a pound. 



Marblehead, Sept. 26th, 1849. 



Daniel Putnani's Statement. 



A firkin containing twenty-seven pounds of June butter, a 

 specimen of ninety-four pounds, made from the milk of six 

 cows, in two weeks, averaging 7 5-6 pounds per week for each 

 cow, is forwarded for your taste and judgment. 



For some days, the milk was carefully measured at the time 

 of straining, and it was found to require ten quarts of milk to 

 make one pound of butter. 



The process of making, you have known in previous years, 

 and I will merely say, that tin pans are used — cream is kept in 

 large tin pails ; churned twice a week ; the butter is much 

 rinsed in cold water, and one ounce of salt is allowed to each 

 pound of butter ; the cellar is airy and cool. 



The chief requisitions in butter-making are known to be, the 



