ON THE DAIRY. 65 



then thoroughly worked by hand, and salted with one ounce of rock 

 salt to the pound, the following day it is again worked over and 

 weighed, when it is fit for use. 



JONAS HOLT. 



Andover, September 28th, 1847. 



ALLEN W. DODGE'S STATEMENT. 



To the Qommittee on the Dairy : 



Gentlemen, — I offer for your inspection one pot of June butter, 

 containing 25 lbs, being a sample of 425 lbs, the produce of thirteen 

 cows from the Ist of June to the 9th of July. Also, one box con- 

 taining 26 lbs. of September butter, being a sample of 1236 lbs. 

 made between the 20th of May and the 20th of September, from 

 the same number of cows. Besides making this amount of butter, 

 we have used in the family, milk equal to the produce of one cow. 



The feed of the cows has been common pasture only, until the 

 middle of August, and since that time they have had the run of a 

 few mowing lots and been fed once a day with green corn fodder. 



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

 in a cool cellar, where it stands till the cream is sufficiently risen. 

 It is then skimmed, and the cream placed in warm weather in a well 

 about 24 hours before churning, to cool. Churn once a week. The 

 butter milk is worked out by hand, and the butter salted to suit the 

 taste, with about one ounce of salt to the pound. 



ALLEN W. DODGE. 



Hamilton, September 25, 184T. 



ABRAM. B. LORD'S STATEMENT. 



To the Committee on the Dairy : 



Gentlemen, — The pot of butter I offer for inspection, was made 

 from the milk of one cow, from the first to the twenty-fifth of the 



