STATEMENTS. 



JOHN 6TOISE, JR'S STATEMENT. 



To the Committee on Dairy: 



Gentlemen, — I present for jour examination 2G ponnds of but- 

 ter, being a sample of 220 pounds, made from the mjlk of four cows, 

 in thirty-nine days, from the 1st of June to the 9th of July. Dur- 

 ing this time, we sold eight quarts of cream, and used one quart of 

 milk a day in the family. We have ascertained that nine quarts of 

 our milk yields one pound of butter, and that one quart of cream wili 

 make a pound of butter ; consequently the produce of the four cows, 

 in thirty-nine days, was equal to 232 lbs., or one and a half pounds 

 a day to each cow. Finding that our milk could be used to better 

 advantage, than in the making of butter, after the 20th of July we- 

 discontinued making ; and therefore I cannot give an accoun-t of 

 butter made in September. From the quantity of milk given by the 

 cows in September, I am of the opinion that eight pounds of butter 

 a week to each cow, could then have been made. Our cows had 

 pasture feed only. Our pasture contains between four and five acres, 

 gravelly bottom, has been ploughed and well cultivated. I have 

 taken pains to select cows of good quality for butter-making. Three 

 of my cows I obtained from Mr. Daniel Buxton, Jr. of Danvers, a 

 man who has and does every thing in the best manner. The mother 

 of this stock was remarkable for her milking properties. They are 

 of the breed called Buffalo, without horns, and above the middUng 

 size. Two ot them have not done bo well this season as formerly ; 

 and I attribute it to their having been confined too closely during 

 the winter. The old cow became farrow, and was killed at the age 

 of thirteen years, weighing dressed 600 lbs. I have several young 

 animals of this stock. I am thus particular in stating these facts, 

 because I consider them of the first importance in an attempt to 

 establish a good dairy — a point at which I have been aiming for 

 years. 



Process of Mak'mg,'—The milk is strained into tin pans and set 

 in a cool cellar, when the cream is sufficiently risen it is taken off 



