ON THE DAIllV. 29 



and placed in stone pots. We churned twice a week this season. 

 The butter milk is worked out by hand, without the application of 

 any water, and salted with an ounce of ground rock salt to a pound. 



JOHN STONE, Jr. 



Marblchead, Sept. 26, 1849. 



KicMARKs. — Knowing, as we do, the attention given by Stone to his dairy, we were quite snr- 

 prisoil wlioii wo learned his butter hud not found favoii witli those who tastkd. But on ("iirther 

 inquiry, it appeared to them to be baacid, and of course not wortliy ol' premium. Subsequent 

 examination has satisfied us, that this character was confined to the uppek layer only, and that 

 the butler was ol" prime quality when first made. We hope Mr. Stone, or his lady, will look 

 well to this department another .season ; and if lie contiimes to make twenty per cent more than 

 any other, as he has done this season, we can a.sstire him that his efforts will be rewarded. We 

 have ventured to estimate the whole amount that could have been made during the I'our months 

 at f>-20 pounds. We find that the same quantity of his milk yields ten per cei^t more butter than is 

 yielded on Mr. Putnam's larm — which stands in the first class for dairy products. 



Our curiosity being awakened by the account given by Mr. Stone, of his cows, we liavc learn- 

 ed on inquiry that the mother of this .stock was purchased b}" Mr. James AVilsoii, from a drove 

 about twenty years since. Proving to be an excellent cow, her calves were raised and distributed 

 in the neighborhood ; and have uniformly been of superior qua' Many of them, by reason of 



aiisoeiating with strangers, have lost their peculiarity of wanting iiorns, but still have good bags, 

 well filled. Eight quarts of milk from these cows have produced a pound of butter ; and when 

 well I'ed, they have yielded sixteen quarts of milk per day. How important is it, when a person 

 wants to have a good dairy, and can iind a cow ol' this description, that her offspring should be 

 reared. It is equally important, also, to take care with what animals .she comes in contact ; be- 

 cause the character of her offspring will depend very much on the company she keeps, ^^'e are 

 fully persuaded that the milking properties depend quite as much upon the male pakent. as the 



FE.MALE 



DANIKL PUTNAM'S STATEMENT. 



To the Committee on Dairy : 



Gbntlemen : — A firkin containing 27 pounds of June butter, a 

 specimen of 94 pounds, made from the milk of six cows, in two 

 weeks, averaging 7 5-6 pounds per week for each cow, is forwarded 

 for your taste and judgment' 



For some days the milk was carefully measured at the time of 

 straining, and it was found to require ten rjuarts of milk to make 

 one pound of butter. 



The process of making you have known in previous years, and I 

 will merely say, that tin pans are used — cream is kept in large tin 

 pails ; churned twice a week ; the butter is much rinsed in cold wa- 

 ter, and one ounce of salt is allowed to each pound of butter ; the 

 cellar is airy and cool. 



