44 



Committee — James Chamberlain, George L. Hawkes, Thomas 

 G. Ordway, Farnham Stiles. 



STATEMENT OF SARAH L. RIDGEWAY. 



West Newbury, Sept. 25, 1872. 



Gentlemen : — I enter for premium fifteen pounds of Septem- 

 ber butter, made in the following manner : 



The milk was strained into thoroughly scalded tin pans and 

 allowed to remain thirty-six hours, then skimmed into tin pails 

 and stirred at every skimming. As soon as churned the butter 

 was rinsed in cold water and salted to the taste with rock salt, 

 worked twice and prepared as presented. 



STATE]MENT OF FRANCIS DANE. 



Hamilton, Sept. 24th. 

 To THE Committee on Dairy : — I present for premium 

 twenty-four pounds of butter, made from the milk of Jersey 

 cows. It was allowed to stand thirty hours, then the cream 

 taken off and churned, which takes from fifteen to twenty 

 minutes. When the butter is taken from the cliurn it is put 

 immediately into ice-water and worked until all the butter milk 

 disappears, then salted, one ounce to a pound. After twenty- 

 four hours worked again and foi'med as presented for premium. 



STATEMENT OF MRS. OLIVER PATCH. 



To THE Committee on Dairy : — I present for premium 

 nineteen pounds of butter, made last week from the milk of 

 two cows of the Buffalo breed. Process of making — after 

 straining the milk, let it stand from twenty-four to forty-eight 

 hours, according to the weather, always 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. Add about 

 a pint of cold water to the cream at churning, as it churns 

 easier and comes quicker. Never put water to it after it comes. 

 Salt generally about an ounce to a pound. Let it stand over 



