58 ON THE DAIRY. 



them two quarts of meal or fine feed each per day through the 

 winter until they go to pasture, and the best of English hay. 

 I find in keeping cows in this way they come out in as good 

 flesh to go to pasture in the spring, as they are when they go 

 to the barn in the fall. My pasture is good, so by keeping 

 well in the winter what they eat through the pasturing season 

 goes to milk and butter. I give them no meal in pasturing 

 time ; they have then nothing but what the pasture aflords for 

 them, except a few green stalks at night. 



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

 where it stands from thirty-six to forty-eight hours ; it is then 

 skimmed, and the cream put into tin pails standing on a brick 

 floor. We churn once in five days, sometimes not until the 

 week comes round. After the butter comes the butter-milk is 

 drawn off, and the churn filled nearly full of cold water, and 

 then the butter is stirred with the crank until the butter-milk 

 is apparently all out, it is then taken out of the churn and beat 

 by the hand until all the butter-milk is out, it is then salted 

 with from three-fourths to an ounce of ground rock salt to the 

 pound, and again worked over, and made into pound and half 

 pound balls, fit for market. 



We commenced the 1st day of January to weigh all the but- 

 ter we make for the year, and the quantity of milk at the dif- 

 ferent seasons to a pound of butter. From the 1st of January 

 to the 20th of May, we made one hundred and ninety-eight 

 pounds of butter, the average quantity of milk to a pound be- 

 ing eight quarts, or a trifle over. The last week in June it 

 took a trifle short of eight quarts to a pound. Last week I 

 tried my cow that calved the 27th of August, and she gave 

 one hundred and eleven quarts of milk, which made twelve 

 pounds of butter, or to come to the exact quantity, one ounce 

 short. This is a native cow ; — I raised her from the cow for 

 which I took the first premium at Lynn in 1846 ; she is five 

 years old, and has had three calves. My other cow is a half 

 sister, of the same age. I milk myself all the time, and have 

 regular hours at the different seasons of the year. In this way 

 I find I can keep the milk up, when others that are milked 

 when most convenient, are dried up. I also make a practice 



