20 ESSEX SOCIETY. 



free and faithful use of soap and hot water, in the cleansing of 

 the vessels used, and the separation of the butter-milk from the 

 butter after churning, with the hands ; how far we may have 

 been successful in the sample before you, remains, (in part at 

 least,) for your decision. 



The feed of the cows at the time the butter was made, was 

 nothing more than common pasture. 



Danvers, Sept. 26//i, 1849. 



Duncmi McNaughtoivs Statement. 



The sample of butter presented, is twenty-five pounds, made 

 in June, 1849. Milked five cows ; made one hundred and 

 twenty-one pounds in all. The cows were three natives and 

 two Durhams, kept in a very ordinary pasture. 



Method of Making. — The milk is strained into tin pails, 

 and kept in a dairy cellar made for the purpose. The milk 

 stands three days before it is skimmed, and the cream stands 

 three days, (stirring it every day,) in a stone jar, before it is 

 churned. Churn every third day. The butter is taken from 

 the butter-milk, and worked through three waters, taken cool 

 from the spring, until the buttermilk is entirely removed, then 

 it is well salted and remains one day, when it is worked over 

 again, working out all the extra salt, and made into pound 

 lumps. The churn is soaked and cooled with cold water from 

 the spring before the cream is put into it. 



Lot No. 2. — The sample is twenty-five pounds, made the 

 present month. Milked six cows, and made seventy-nine 

 pounds from the 1st to the 22d of this month. The cows 

 were three native, and three Durham, kept principally in the 

 same ordinary pasture, with a feed of corn fodder every even- 

 ing. The care of the milk, and the method of making the butter, 

 is the same as No. 1, except, that now the milk stands four 

 days before it is skimmed, and the cream stands four days in 

 the jar before it is churned. Churn every fourth day. 



Byfield, Sept. 2(jth, 1849. 



