ON THU' DA IKY. 33 



heifer, iti four months, from tho 24th of May to the 24th of Septem- 

 jer. One of the cows has been in milk thirteen months. We have 

 ased milk in the family for ten persons, and regularly sold two gal- 

 lons on each Saturday. Annexed is a statement of the quantity 

 made each week. The cows had common pasture feed until the 

 middle of August, then for a fortnight T gave them shorts, and con- 

 tinued to feed them with corn fodder while their feed was short in 

 the pasture. I consider good pasture feed, with good spring water, 

 the very best supply for the making of good butter. "When this fails 

 I supply the vacancy with other things, that can be obtained with 

 least inconvenience. 



Process of makinj.—^Th.e milk is strained into tin pans, and plac- 

 ed in a cool cellar, where it stands from thirty-six to forty-eight 

 hours, when the cream is taken off, put into pails, and stirred daily. 

 We churn once a week. During the warmest weather the cream is 

 hung in the well, about twelve hours before churning. After the 

 butter comes, the first thing to be done is to work out the buttermilk. 

 This is done by hand, without the application of any water — believ- 

 ing such application to be no benefit, and in some respects injurious. 

 About one ounce of best salt is usually applied to a pound, varying 

 in some measure according to the condition of the butter, to be de- 

 termined by the taste of the person working it. After standing about 

 one hour, it is worked over a second time, and then weighed each 

 pound separately. The .June butter was preserved by the applica- 

 tion of a strong brine, made of common fine salt. I consider that I 

 have used about the milk of eight cows through the season, for the 

 making of butter, and that their average yield has been about one 

 pound of battel' a day to each cow* I find a great difference in the 

 milk of different cows, in the making of butter ; and in selecting 

 cows for this purpose, make a point of ascertaining their butter-mak- 

 ing quahties, by actual experiment with their milk. 



Danvers, Sept. 26th, 1849. NATHANIEL FELTON, 



♦WEEKLY ACCOUNT OF BUTTER MADE. 

 May 24tli, 40 pounds. August 2cl, 40 jiounds. 



