No. 124.] 97 



sold to Mr. Isaac Tucker, (John-st. stables,) who sold him to Mr. 

 Oliver H. Hicks, and was afterwards owned by several persons whom 

 I know personally in this city. I purchased him the 20th of August, 

 I826j since when he has been in my possession and almost in con- 

 stant use, and has never been sick or out of condition during the 

 time, nor never had a sheet or blanket on him. He is little less than 

 a four minute horse, and can perform it now; he feeds the same as 

 my other horses, and is as active as a colt. 



(Signed) "O. MAURAN. 



"72 Wall-st, mw-York, Oct. llth, 1843." 



Jeromus Johnson's process of making butter. 



Allow me if you please to answer your letter for my daughter, 

 and send you the following receipt for making butter. 



The process pursued by my family in making fine butter is as 

 follows : After the butter is taken from the churn, and the butter- 

 milk well worked out of the butter, then salt it to the taste with fine 

 rock salt pulverized. Add one table spoonful of pulverized loaf 

 sugar, and half a table spoon of pulverized saltpetre, let it stand a 

 short time, then work it well through the butter, and it is fit for im- 

 mediate use. The quantity of butter at a churning may vary from 

 ten to fifteen pounds ; to this quantity we use the above ingredients. 

 A larger dairy will require an increase of loaf sugar and saltpetre. 



Butter made according to the above receipt will keep sweet much 

 longer than the simple mode of using fine or common salt only. My 

 family have found our butter made in the heat of summer, with the 

 use of loaf sugar and saltpetre, to retain its sweetness until the next 

 spring, and preferable to butter made in March or April. 



I would here remark that the most important principle in the ma- 

 king of fine sweet butter, is to have everything connected with the 

 dairy sweet and clean, or the labor of the dairy maid will be in vain. 

 (Signed,) JEROME JOHNSON, 



Goshen, Orange Co., JV. F. 



John Ji. Smith'' s process of making butter. 



I take the milk and set it in tin pans holding from ten to twelve 

 quarts each in a cool place, letting it stand until it becomes thick, 

 fit for churning. I put about 100 quarts into a barrel and a half 

 churn, adding to it one-quarter to one-third water ; my churns are 

 operated by water power. After churning we take the butter and 

 place it in a cool cellar, sixteen feet under ground, after washing it 

 with cold water ; salt it to taste, using blown salt. The brine and 

 buttermilk are then worked completely out. It is packed in pails or 

 firkins for market. 



[Senate, No. 124.J N 



