396 MASSACHUSETTS AGRICULTURE. 



Statement of William F. Barnard. 



The lot of butter wliicli I offer for your inspection, is from 

 one week's cream of a dairy of seven cows, and was made in 

 the following manner. The milk was strained into tin pans 

 and set on shelves in the milk-room, properly ventilated by a 

 window which is kept open most of the time, screened by a 

 blind on the outside ,• after standing from thirty-six to forty- 

 eight hours, according to the temperature of the weather, the 

 cream is then taken off and put into tin pails and kept in the 

 same room till churned. The buttermilk is then drawn off, the 

 butter taken out and worked over, and salted in proportion of 

 about one ounce to the pound. I never use water in rinsing 

 the butter, or ice in the cream. After remaining about twelve 

 hours, the butter is again worked over and weighed into pound 

 lumps, and prepared for the box by the use of the hand and 

 thin pieces of hard wood, such as are used by dairy women in 

 shaping the lumps. 



Marlborough, October 4, 1853. 



Statement of Daniel L. Giles. 



The box of new churned butter which I present for your 

 inspection, is a specimen of six hundred and forty pounds, 

 made since the 9th of June last from a dairy of eight cows. 



The average quantity per week, was forty pounds. 



The cows have had common pasture until the middle of 

 August, since then, fed with corn fodder. 



Process of Making. — The milk is strained into tin pans, and 

 stands in a cool chamber from thirty-six to forty-eight hours, 

 when the cream is taken off and put into a large cooler, and 

 stirred daily, until churned. 



We churn twice and three times a week. After churning, 

 the buttermilk is thoroughly worked out with the hands, and 

 the butter salted to the taste. After standing twelve hours, 

 it is again worked and weighed, each pound separately. 



Lincoln, October 3, 1853. 



