HAMPDEN SOCIETY. 243 



Bread. 



This being a new article for exhibition, did not receive as 

 mucli attention as had been anticipated. The display, how-- 

 ever, was good, and the quality of the bread, such as to give 

 the makers of it, reason to be proud of their handiwork. 



Mrs. W. Stowe's Statement. 



For wheat bread, eight pounds flour, two quarts milk, one 

 teacup of yeast, one tea-spoonful salt, one tea-spoonful cream 

 tartar. 



Nancy KirklancV s Statement. 



Brown bread. Two-thirds corn meal, one-third rye meal, 

 one teacup yeast ; mix with water, twelve pounds. 



Butter. 



Attention to three things is essential to the attainment of 

 excellence in this branch of husbandry : — 



1st. To dairy stock. Quantity must be the great consider- 

 ation with the farmer who sells milk, or raises calves ; quality, 

 if he means to produce butter or cheese. But, cows of the 

 same breed, and even of the best breeds, will not always yield 

 the same quantity ; and not unfrequently, the milk of a cow, 

 well bred, is deficient in richness. The observation of farmers, 

 on this point, has passed into the proverb, that " a good cow 

 may have a bad calf." Trials are easily made by measuring 

 the milk of each cow, and keeping and churning it separately; 

 and the man who does this may acquire a good dairy stock. 



2d. It is important, in order to obtain an abundant supply 

 of good milk, that even such cows be uniformly well fed. 

 Long, rank grass, in general, produces a flush of milk, yet such 

 milk will neither be so rich, nor carry so much cream in pro- 

 portion, as the milk of those cows which are fed on short fine 

 grass ; nor, of course, will their butter be so good. 



In winter, parsnips and carrots, added to hay, not only ren- 

 der the milk richer, but also communicate to the butter a fine 



