46 ON TUB DAIRY. 



the milk of another we did not use for five or six weeks after the. 

 twentieth of May, and we have used the milk of one cow almost en- 

 tirely in the family. 



Process of making, — The milk is strained into tin pans, where it 

 stands from twenty-four to forty-eight hours, according to the weather. 

 It is then skimmed, and the cream is put in tin pails, which stand 

 upon the cellar bottom. "We churn twice a week. The butter-milk 

 is worked out by hand. The butter is never washed ; it is salted 

 one ounce to the pound. A little salt is put in the cream pails, and 

 the cream stirred at the times of addition. 



The cows have been kept in a poor pasture, and have been fod- 

 dered at night in the barn through the season, either with hay, grass 

 or corn fodder. 



Yours respectfully, 



G. W. DODGE. 



Wenham, October 1st, 1846. 



JOHN K. COLE'S STATEMENT. 



To the Committee on the Dairy: 



Gentlemen, — The process of making the accompanying butter 

 was as follows : The milk is strained into tin pans ; it stands from 

 thirty-six to forty-eight hours, when the cream is taken off. It is 

 then put into a tin can and in a cool place, till it is churned, which 

 is about three days. The butter-milk is then drawn off and the but- 

 ter rinsed with a pail of cold water. It is then taken from the churn 

 and worked over, and salted to suit the taste, with rock salt. It is 

 then deposited in a cool place, and stands tAventy-four hours, when it 

 is again worked and made into balls. The specimen entered for pre- 

 mium was made the present month. 



Yours respectfully, 



JOHN K. COLE. 



Topsficld, September 30th, 1846. 



