50 ON THE DAIRY. 



same as the June butter. Since June, we have made 313 lbs. but- 

 ter and 190 lbs. four meal cheese. Since August 10th, -we have 

 fed our cows on fodder corn. 



We have an ice cellar, and since July, we have had ice in our 

 milk cellar more or less, which has kept it about the temperature of 

 62 degrees. This keeps the milk a greater length of time. Twelve 

 hours before churning, we set our cream pail on ice, to cool the 

 cream, which always produces hard butter. 



Yours respectfully, 



BENJAMIN BOYNTON. 



Andover, September 26, 1848. 



NATHANIEL FELiON'S STATEMENT. 

 To the Committee on the Dairy : 



Gentlemen, — I offer for your inspection three boxes of Septem- 

 ber butter, containing 27 lbs., being a sample of 768 lbs. made be- 

 tween the 20th of INIay and the 20th of September. I milked seven 

 cows till the 10th of August, since then, 8. The feed was common 

 pasturing till the middle of August; after that, they had cornstalks 

 once a day, till the first of September ; since then, twice a day. 

 We have used milk for nine in the family, and sold two gallons a 

 week. 



Process of maJcing. — The milk is strained into tin pans ; it stands 

 from thirty-six to forty-eight hours in a cool cellar, when the cream 

 is taken off, put into tin pails and stirred every day. We churn 

 once a week ; during the warmest weather, the cream is placed in 

 the well about twelve hours before churning. After it is churned, 

 the buttermilk is thoroughly worked out, and the butter is salted to 

 the taste, (about an ounce to a pound.) After standing about an 

 hour, it is again worked and weighed, each pound separately. 



NATHANIEL FELTON. 

 Danvers, September 27, 1848. 



