198 MASSACHUSETTS AGRICULTURE. 



butter is then taken from the churn and salted to the taste. 

 In from twelve to twenty-four hours it is again worked over 

 with the hands till it is perfectly free from any moisture. Then 

 with clappers it is made into the shape that is presented to you. 



Statement of Mrs. Farnham Stiles. 



I present for your inspection, a box of September butter, 

 containing sixteen and one-half pounds. Process of making: 

 The milk is strained into well scalded tin pans, and placed in a 

 well ventilated dairy room, to remain from twenty-four to thirty- 

 six hours ; the cream is then removed into a stone jar and 

 stirred twice a day. We churn once a week. The butter is 

 taken from the churn into pure cold water, and the buttermilk 

 thoroughly worked out with the hands and salted to the taste. 

 After remaining about twenty-four hours, it is worked again, 

 and made into lumps as presented. 



MIDDLESEX. 



Statement of Mrs. John S. Hartwell. 



The milk room is on the north side of the house, with a 

 window on two sides, giving a free circulation of air — the 

 windows being screened to keep, out the sun in hot weather. 



The utensils used are of wood, with the exception of pans 

 and cream pails, which are of tin. The milk is strained into 

 pans and allowed to stand in cold weather thirty-six hours, and 

 in warm weather twenty-four hours. The cream on being taken, 

 from the milk, is carried into the cellar, stirred every day, and 

 remains there until the day before churning, when it is hung 

 in a well, the temperature of which is about fifty-five degrees. 

 We churn three times a week. No water is used at any time 

 about the butter. The butter is salted with one ounce of salt 

 to the pound, which is added after the buttermilk is thoroughly 

 worked out. The butter is worked with the hands. The feed 

 of the cows is, in spring, hay with two quarts of corn meal 

 each, per day ; in early summer, pasture grass and one quart 

 of meal ; later in the season, green corn fodder is fed twice 

 a day. 



