ON THE DAIRY. 59 



ill cold weather to card and brush my cows down every morn- 

 ing, and see that they lie warm and dry at night. 

 Ipswichj Sept. 25, 1850. 



CHARLES P. PRESTON'S STATEMENT. 



I present for your examination one pot of June butter, con- 

 taining thirty pounds, being a sample of three hundred and 

 seven pounds made from the milk of four cows and five heif- 

 ers between June 1st and July 9th. We made also, from the 

 same cows, eight hundred and five pounds from May 24th to 

 September 24th. The feed of the cows has been an ordinary 

 pasture until August 10th, when we commenced as usual feed- 

 ing with green corn fodder in addition. 



The milk is strained into tin pans, and set on the bottom of 

 a cool cellar, where it remains from twenty-four to thirty-six 

 hours, according to the weather. It is then skimmed, the 

 cream put in stone jars and placed in a vault, where it is ren- 

 dered as cool as possible previous to churning, which is done 

 in a common churn, made nearly in the form of a barrel, with 

 floats within attached to a crank, giving the necessary motion 

 to the cream. This we consider superior to the Thermome- 

 ter, or any other "patent" churn after a fair trial, having ob- 

 tained more butter, and of better quality. It must be known 

 to farmers who have tested the temperature of cream previous 

 to churning, that with the cream at sixty or sixty-two degrees, 

 (which is the rule applied in using the Thermometer churn,) 

 butter, during the summer months, cannot be produced of such 

 a degree of hardness as is desirable, neither of as good quality 

 in other respects as when the cream is churned at a lower 

 temperature. This has been ascertained after a fair trial. 



One of the most essential points in making good butter is 

 known to be the working out of every particle of butter-milk, 

 which we do with the hands, without the application of cold 

 water. 



