ON THE DAIRY. 55 



ing tliiity-one and a half pounds, a specimen of two hundred 

 and thirty pounds, made between the 1st and 30th of June, 

 from the millc of eight cows, two heifers, and one farrow cow, 

 all of native breed. Their feed has been common pasture. 



Process of Making. — The milk is strained into tin pans, 

 and placed in the cellar, where it stands from twenty-four to 

 thirty-six hours ; it is then skimmed, and the cream put in tin 

 pails, and kept in the same cellar. Churn twice a week. We 

 are very particular to work out every particle of the buttermilk, 

 and salt with nearly one ounce of rock salt to the pound. 



North Dan vers, Sept. 26, 1850. 



JOHN PRESTON'S STATEMENT. 



I present for your inspection a jar of June butter, containing 

 twenty-seven pounds, a sample of one hundred and fifty pounds 

 made between the 1st of June and 9th of July, from the milk 

 of three cows and one heifer, of native breed. Also, two box- 

 es of September butter, containing nineteen pounds, being a 

 sample of three hundred and fifty-one pounds made between 

 May 25th and September 24th, from the same cows, two of 

 them coming in June 5th. We have used in the family and 

 sold about four quarts of milk per day. The feed of the cows 

 has been common pasture until August 5th, when we com- 

 menced feeding with green corn fodder. 



Process of Making. — The milk is strained into tin pans, 

 and placed on the bottom of a cool and airy cellar. It is skim- 

 med in about thirty-six hours. The cream is put in stone jars, 

 and is churned tAvice a week. The buttermilk is worked out 

 thoroughly without the addition of cold water, and salted one 

 ounce to the pound. 



Danvers, Sept. 25, 1850. 



