30 ON THE DAIRY. 



The chief requisitions in butter-making are kno^vn to be, the free 

 and faithful use of soap and hot water in the cleansing of the vessels 

 used, and the separation of the butter-milk from the butter after 

 churning, with the hands ; how far we may have been successful in 

 the sample before you, remains, (in part at least) for your decision. 



The feed of the cows at the time the butter was made, was noth- 

 ing more than a common pasture. 



Very respectfully yours, 



DANIEL PUTNAM. 



Danvers, Sept. 26, 1849. 



Remarks. — On looking over this statement, we are pleased witli the particularity and distinct- 

 ness with which facts are presented ; — although the time of fovrteen days is not the tkuk time 

 to have been taken — and the quantity made during the four months not specified, as we should liked 

 to have had it. We were quite surprised when we fomid that, by the tasting process,. Mr Put- 

 nam's butter had not secured favor ; and can only explain it upon the maxim "that the best may 

 miss it sometimes." We certainly know that Mrs. Putnam and her daughters have often been 

 successful in presenting the very best of butter. Our respect for their management of the dairy is 

 equal to that of any other. We perceive that they apply water in getting out the buttermilk — 

 possibly this may explain why their butter fell behind the butter of those, to which no water was 

 applied ; and possibly the fault may have been in the imperfect taste of the judges, of which their 

 statement has a slight indication of fearful apprehension. 



ELIJAH POPE'S STATEMENT. 



To the Committee on Dairy: 



Gentlemen, — I offer for your inspection, a jar of June butter, 

 containing 25 pounds, being a specimen of 127 pounds, made from 

 the milk of four cows, from the Itt of June to the 5th of July. 



Also, three boxes of September butter, containing 22 pounds, be- 

 ing a sample of 445 pounds, made between the 24th of May, and 

 24th of September, from the same cows, with the addition of the 

 milk of a two year old heifer, since the 23d of June. 



Their feed has been common pasture, until the 20th of August, 

 since that time, green corn fodder once a day. 



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

 in a cool cellar, from 36 to 48 hours, 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, from twelve to twenty-four hours before churn- 



