ON THE DAIRY. 45 



tnon pasture. The process- of making was, to strain the milk into 

 tin pans, in which it stands forty-eight hours ; churn once a week, 

 and use seven-eighths of an ounce of salt to a pound of butter. \ 



EZRA DODGE. 



Wenhanr, September 30th, 1846. 



ALLEN W. DODGE'S STATEMENT. 



To the Committee on the Dairy : 



Gentlemen, — I present for your inspection, a pot of June butter, 

 of 25 lbs.; also a box, containing 26 lbs. of September butter, being 

 a specimen of 1164 lbs. made since the 20th of May. This butter 

 was made from the milk of thirteen cows, all of native breed. Their 

 feed, till the tenth of August, was pasturing only, with the run of a 

 few mowing lots : since that time they have been fed once a day 

 with green corn fodder, raised for this purpose. 



Process of making. — The milk is strained into tin pans and placed 

 in a cool cellar ; when the cream is sufficiently risen, it is skimmed 

 off and, in the warm weather, placed in a well, about twenty-four 

 hours before churning, to become cool. We churn once a week, and 

 never rinse the butter with water in the churn. The butter is freed 

 from butter-milk by thorough working with the hands, and is salted 

 to suit the taste. The following day it is again worked over and 

 weighed. "We use the ground rock salt. The June butter has a 

 small quantity of loaf sugar and saltpetre added to it, to aid in pre- 

 serving it. From the above cows, we have also used milk for nine 

 in the family. 



ALLEN W. DODGE. 



Hamilton, September 28th, 1846. 



GEORGE W. DODGE'S STATEMENT. 



To the Committee on the Dairy : 



Gentlemen, — I present for your inspection, two boxes of Sep- 

 tember butter, containing 26 lbs., being a specimen of 392 lbs. made 

 between the twentieth of May and twentieth of September. This 

 butter was made from the milk of six cows, one of which was farrow ; 



