ON THE DAIRY. 57 



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

 and stands from thirty-six to forty eight hours, when the cream 

 is taken off and put into tin 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 buttermilk is thoroughly worked out with 

 the hands. It is then salted to the taste, (about an ounce of 

 salt to the pound.) After standing about an hour it is worked 

 again, and weighed, each pound separately ; it is then put in 

 the shape in which you see the September butter to day, and 

 sent to market. There was put into the June butter about 

 one third of an ounce of loaf sugar to the pound. It has been 

 kept in the firkin, covered with fine salt. The firkin was pla- 

 ced in a cask in the cellar, and brine poured in around it till it 

 rose as high as the butter in the firkin. 



Danvers, Sept. 25, 1850. 



AYARREN AVERILL'S STATEMENT. 

 I present for inspection one box of June butter, containing 

 twenty-five pounds, being a specimen of seventy-eight pounds 

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

 cows. Also, one box of September butter, containing thirty 

 pounds, being a specimen of two hundred and nine pounds 

 made between the 20th of May and the 20th of September, 

 from the same cows. One of the cows calved the 1st of May, 

 the other the 27th August ; the May calf I took off the 25th 

 of May, the August calf I took off the 12th of September. We 

 use all the milk for butter, except that for the family, which 

 on an average is one quart per day throughout the season. We 

 make butter the year round, and sell no milk until the cream 

 is taken from it. In cold weather we find a ready market for 

 all the skim milk and buttermilk. In this way we think it 

 more profitable to make butter than to sell the milk direct from 

 the cow. After my cows come to the barn in the fall, I give 

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