'>2 



eet bv 1^4 hums, wlion it i.>< broken up, worked over and mold- 

 -ed, or packed stolid in firkins. 



STx\TEMENT OF J. C. CJNDERHTLL. 



Pi.'ocKss OF MaJvIXC IUttkI'w — Strain into each pan be- 

 tween two and three (juaits of milk ; when tliirty-six hours old 

 skim, taking as little milk as possible with the cream. Kcej) 

 both, cream and milk, exposed to liglit and air. Stir the col- 

 lected cream whenever new is, added, to keep it sweet. In 

 ^varm weather churn tw ice, and in cool Aveather once a week. 



When the chui-ning is done aTid butter is gathered, draw oii" 

 Lutteiuulk aisd (piickly rinse the butter with a little cold water 

 «nd work out buttermilk. Use one onnec of salt to a pound 

 of buttei", and one table-s[)Oonfnl of pulverized loaf sugar to 

 ten j)oun(i of butter. Let it stand twentv-fon* hours, Mork 

 thoi'i>uglily, anil mould. 



STATEMENT OF LUCY MARSHALL. 



I iM-e:-cnt foi- youi" examination four new-milk Cheeses, made 

 in the moritli of August, in the Ibllouing manner: At night 

 the milk is strained into a tub and rennet added sufficient to 

 bring it to a curd in about h^lf an hour ; it is then gently 

 broken ^\ ith (he hand, drained, sliced several times and left to 

 iStand until moniing, then sliced again, the morning's milk strain- 

 ed upon it, and the ])rocess of the previous evening repeated. 

 The curd is then put in a stone jar, without salt, and placed in 

 the cellar.: the same j)rocess is repeated with the next night's 

 and morning's milk. "J'hc curds are then mixed, scalded with 

 whey, bioken with the hands or groinid in a curd mill, salted 

 to taste, and picssed. One is a sage cheese. 



Connnittee — Joseph How, M. I. George, John A. Put- 

 nam, (lilbert Conant, Nathaniel Carleton, (ico. A. fodd. 



r,K'i:AI) AM) liOXKV. 

 The Trustees of the Societv authorized the Connnittee on 



