Gl 



until chunied, Avliicli takes from eight to ten minutes. Then 

 the butter is taken from tlie elun-n and worked by clappers, anil 

 salted one. ounce to tlie pound. After twelve hours, Avorketl 

 aii'nin and formed as jiresentcd for ])rcmium. 



STATEMENT OF OLIVER PATCH. 



To THE Co:m-M1TTKh ox l)Aiuv : — I present for premium 11< 

 lbs, of Butter, made last \veek from the milk of two cows (of 

 the Galloway or Buffalo breed) and one two-year-old heifer. 

 Thcir feed has ])ccn only pasture and corn-fodder — no grain- 

 meal, or roots. Process of Making. — Strain the milk into tini 

 pans, having it on an average about three inclies deep. Let it 

 stand from 2-1^ to 48 hours, according to tlie weather — (last 

 week it stood forty-eight hours,) — ahvays being careful 

 to skim the cream before the milk turns. Stir the cream 

 daily, adding to it a little salt, and churn usually once a week. 

 \i\{\ about a pint of cold water to the cream at cluirning, as it 

 clun-ns easier and comes (piicker. Xever wash the butter ini 

 cold water, or put Avatcr to it after it comes. Salt it to suit 

 the taste, generally about an ounce to the pound. Let it stantt 

 over night, then work it over, weigh it out into pound lumps; 

 ready for market, in the same sha])e in which it is to-day offer- 

 ed for premium. 



STATEMENT OF C. S. CALDWELL. 



I offer IG lbs. Butter, made at two churnings, in Septem- 

 ber. The method of making is not new, I presume. 



The milk stands 24 or oG hours before skimming ; the creami 

 stirred dailv, and in sunnner keep it but -three or fouv days :. 

 longer in cool weather. 



AVhen the butter is taken from the churn, it is hard and! 

 waxy ; jiut immediately into a large pan of ice-water and 

 ANorkcd until all the Inittermilk disappears. Then salted andl 



