DAIRY PRODUCTS. 199 



Statement of Mrs. H. L. C. Green. 



This butter was made from the milk of three native cows. 

 The milk is milked into tin pails, carried to the milk-room in 

 the cellar, and strained into tin pans, filling each pan about 

 two-thirds full. We aim to keep the temperature of the room 

 at about sixty degrees. The milk is allowed to stand thirty- 

 six hours, when the cream is put into a stone jar, where it is 

 thoroughly stirred twice a day, and allowed to accumulate one 

 week. It is then strained through a linen strainer into a 

 common crank churn, and churned usually about forty minutes, 

 keeping the temperature of the cream, during the time, at 

 about sixty degrees. The buttermilk is drawn off, and the 

 butter taken out by hand into a wooden tray, and worked over 

 by hand. The butter is then salted at the rate of one ounce of 

 sifted salt to the pound, and thoroughly worked in by the 

 hands. It is then allowed to stand six hours, when it is worked 

 over again ; and after another six hours it is again thoroughly 

 worked over by hand. It is then put thraugh a mould into the 

 box. No water is used about the butter. 



The cows were fed entirely on common pasture feed, and 

 without roots or grain of any kind. 



WORCESTER WEST. 



From the Report of the Committee. 



What is required to produce the best quality of butter ? My 

 answer is : — 



First. Good cows. As to what breed is best, I shall not 

 attempt to discuss. 



Second. Good feed. English grass, cornstalks, Indian meal, 

 pumpkins and carrots are among the best kinds. 



Third. Pure spring water for drink. 



Fourth. A dry, cool, well-ventilated room to set the milk in 

 for the cream to rise. 



Fifth. The utmost cleanliness about the dairy-room and 

 utensils. 



Sixth. Temperature and length of time for cream to rise is to 

 be considered. 



Seventh. Churning and removing buttermilk. 



Eighth. Salting. 



