64 ON THE DAIRY. 



ter, containing twenty-seven lbs., being a specimen of two hundred 

 and twenty-four lbs., made between the first of June, and the ninth 

 of July. Also, two boxes of September butter, containing twenty- 

 five lbs., being a specimen of six hundred and eighty-two pounds 

 from six cows and two heifers, made between the twentieth of May, 

 and twenty-fifth of September, besides using three quarts of milk per 

 day. 



Their feed has been common pasture until August, since that time 

 green corn fodder and fall feed. 



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

 stands from forty-eight to seventy-two hours ; it is then skimmed, and 

 the cream put into pails and set in a vault prepared for the purpose. 

 Churn once a week ; the butter-milk is worked out by hand, and the 

 butter salted to suit the taste. 



JONATHAN BERRY. 



Middleton, September 28th, 1847. 



JONAS HOLT'S STATEMENT. 

 To the Committee on the Dairy. 



Gentlemen, — I present for your inspection, one pot of June but- 

 ter, containing thirty-two lbs., being a specimen of one hundred and 

 twenty-seven lbs., made between the first of June and ninth of July, 

 from three cows. Also, two boxes of September butter, containing 

 twenty-seven lbs., being a specimen of four hundred and ten pounds 

 made between the first of June and twenty-seventh of September, 

 from the same cows until the twentieth of July, at which time one more 

 cow was added, so that from the twentieth of July to the twenty- 

 seventh of September, I have used the milk of four cows for making 

 butter. 



There feed has been common pasture, until August fifteenth, since 

 that time green corn fodder once a day, raised for that purpose. 



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

 stands from forty-eight to sixty hours ; it is then skimmed and the 

 cream put into stone pots, which are set on the cellar bottom, the 

 whole being stirred as often as any cream is added. 



We churn once a week, the butter is first washed in cold water, and 



