98 Senate 



t keep 30 cows. In the spring from the time of calving until pas. 

 ture is fit to turn them in, I give them four quarts of ground rye and 

 corn per day. I make about 180 lbs. of butter from each cow, ave- 

 raging 16 cts. per lb. 



The buttermilk is churned over, and I make from 1 to li lbs. of 

 butter, which we use in the family. 



To keep butter through the winter, we pack it in pails or firkins, 

 and pour over it a brine composed of rock salt, saltpetre, and loaf 

 sugar, and it will keep through the winter and be as sweet as when 

 it was put down in the fall. 



(Signed,) JOHN A. SMITH. 



Montgomery, Orange Co., JV. F. 



W. H. DavenporVs statement of the manufacture of Pine Apple 



Cheese. 



In all cases the milk and rennet should be sweet. When the curd 

 is properly produced, break it up very fine, cook it well, but not to 

 overheat. Season with clean pure salt. Put the cheese or curd into 

 the press or mould, which are of pine apple shape, with a neck, and 

 open in the centre, and fastened together by clamps or clasps. Fill 

 the mould full, also the neck, and press with a round follower to fit 

 the neck. Keep it in the press twenty-four hours, take the cheese 

 out and cut off the neck, and sear it over, then dip in hot whey to form 

 a hard rind, then draw over them tightly a net with interstices of a 

 diamond shape, which forms the indenture. Suspend them from the 

 neck and keep them so for four weeks, then take them out of the nets 

 and set them on trenches on shelves, and in three months they are 

 cured and fit for market. Pack them in cases of ten each with parti- 

 tions between them. (Signed,) 



Wm. H. DAVENPORT. 



P. Hawley^s method of making Cheise. 



We take pains to keep the cows healthy, and have none that are 

 very old; alsogiving them plenty of salt and fresh feed. Putting in the 

 rennet while the milk is warm from the cow. In extreme hot weather 

 we find it necessary to cool it a little with water. Great pains are 

 taken to keep the rennet sweet, as also every article used in manu- 

 facturing the cheese from the milk pail to the press. When the curd 

 is sufficiently hard we break it with an instrument for the purpose 

 as the ordinary method of breaking it with the hand separates the 

 butter; we slice the curd as often as it closes, until sufficiently hard 

 to chop, then scald and vary the heat according to the season. We 

 make the choese of a size averaging twenty pounds each. Color 

 with annatto, and case them with muslin to protect from insects and 

 the direct action of the heat. (Signed,) 



Norfolk, Cmn. P. HAWLEY. 



