DAIRY PRODUCTS. 197 



makes but two hundred, or that averages ten quarts of milk 

 per day than one that gives but six. How to obtain such cows 

 is the practical problem to be solved. Much might be said rel- 

 ative to the other points mentioned. We imagine that if our 

 farmers had a better paying class of cattle they would naturally 

 feed better ; and when we furnish our wives and daughters with 

 the best material for the manufacture of butter and cheese, we 

 do not believe they will be found lacking in their part of the 

 business. 



For the Committee, 



Joseph S. Howe. 



Statement of Hannah Lambert. 



This parcel of butter, consisting of fifteen pounds, was 

 obtained by the following process : First, the milk was strained 

 in nicely scalded tin pans to the depth of two and one-half or 

 three inches, then set in a cool room, where the air was kept as 

 free as possible from all impurities, to stand about thirty-six 

 hours ; after which the cream was removed to an earthen jar, 

 and stirred twice every twenty-four hours, until the time of 

 churning, which was eight days after the first cream was 

 collected. It was churned in " Davis's Patent Self-adjusting 

 Churn." When the butter was well collected, the buttermilk 

 was drawn from the churn, and the butter removed by hand, 

 care being taken to press all the buttermilk possible from it. 

 The butter was then weighed and one and one-quarter ounces 

 of salt added to each pound of butter. The whole lump was 

 then put in a cool place to remain twenty-four hours ; when 

 each pound was taken separately and all the remaining butter- 

 milk removed by hand. The lumps were then left for twelve 

 hours to partially harden, when they were put into their present 

 form, by the use of common butter-clappers. 



Statement of Mrs. Nathaniel Carleton. 



I present for your inspection fifteen pounds of butter made 

 from the milk of six cows in two days and a half. The milk 

 after being drawn is strained in tin pans, set in a cool, well 

 ventilated room, and after standing thirty-six hours the cream 

 is then taken off and kept in a cool place till churned ; the 



