THE DAIRY. 405 



Statement of Mrs. Rosanna Martindale. 



Set the milk in tin pans, let it stand till sour, then remove 

 the cream and place it in a refrigerator till ready to churn, 

 then add the juice of three or four carrots j after churning, work 

 well three times. 



Statement of Mrs. A. DeWolf 



In warm weather the milk stands about twenty-four hours ; 

 in cool weather from thirty-six to forty-eight hours. In warm 

 weather churn once in a week ; in cool weather once in two 

 weeks. The cream is kept in a cool place in tin. In warm 

 weather it is hung in the well the night previous to churning. 

 All the milk is taken out, the butter is then weighed, and one 

 ounce of salt added to each pound of butter. It is then set in 

 a cool place till the next day, when it is again worked and 

 returned to a cool place and excluded from the air, when it is 

 fit for use. 



Statement of Mrs. George C. Dole. 



The milk is strained into pans and set in an airy place, not 

 allowing it to stand more than thirty-six hours before removing 

 the cream ; it is salted, and stirred frequently, as new is added, 

 for about four or five days. It is then churned, the butter 

 separated from the milk and salted ; after standing a few hours 

 it is put into a machine and worked till free from buttermilk. 



Statement of Mrs. Moses A. Barnard. 



The milk is set in a cool place in tin ; stands from thirty-six 

 to forty-eight hours ; then the cream is taken oif and kept in a 

 tin vessel ; churn twice a week ; the butter is separated with 

 care from the milk ; it is then salted so as to be palatable. 

 The cows are kept in a common pasture with no extra feed. 



The owners of the other samples are entitled to the thanks 

 of the society for the spirit of emulation in the production of 

 so desirable an article as good butter, as is manifested by them 

 in the various specimens exhibited. 



Edward Barton, Chairman. 



