NEW ENGLAND FARMER. 



37 



We recommend the premiums to be awarded as 

 follows : — 



For June Butter. 

 To Nathaniel Felton, of Danvcrs, first premium, $10 

 John Preston, of Danvcrs, second premium, 8 



Elijah Pope, of Danvcrs, third premium, 6 



For Se})te7nber Butter. 

 To Charles P. Preston, of Danvcrs, first premium, $10 

 Jonathan Berry, of Middloton, second premium, 8 

 Nathaniel Felton, of Danvcrs, third premium, 6 

 For C/icese. 

 To David Choate, of Essex, first premium, $8 



In behalf of the Committee, 



J. W. PROCTOR, Chairman. 

 Daxvers, October 25, 1849. 



Notes. ^-Butter made in Orange county, New York, 

 has the hia;hest reputation in the market — so much so, 

 that most New York butter passes under that name. 

 Here the milk is churned, and not the cream. It is said 

 " to give a peculiar firmness and fineness of texture, and 

 wax-iike appearance when it is fractured, which butter 

 made by churning the cream seldom or never has." The 

 art of making Orange County Butter is said to be in the 

 women, and not in the coivs or pastures. You take a good 

 dairy-maid from there, and she will make equally good 

 butter hundreds of miles distant. In churning the tni/k, 

 it takes about one cfuaiier part more to produce a pound 

 of butter, than it does when the cream is severed from 

 the milk. 



On examining the products of Mr. Hall's dairy, of 

 Chemung countv, who took the first premium in the N. Y. 

 State Society, iSlG, we find nineteen cows yielded three 

 thousand one hundred and eighty-nine pounds of butter, 

 in one hundred and eighty days, or about one hundred 

 and sixty-eight pounds to a cow. In the same time, our 

 fifty-six cows yielded nine thousand one hundred and 

 seventy-four pounds of butter, or one hundred and sixty- 

 four p()unds to a cow. This comes so nearly up to the 

 products of N. Y. state, that we arc satisfied our farmers, 

 by proper attention to selecting their cows for the dairy, 

 can, if they will, do as well as the best. Let them apply 

 their true Yankee tact in this matter, and they may chal- 

 lenge the world. 



As a m;itter of curious information, we have collected, 

 in a condensed form, the products of several of the most 

 extraordinary cows in Massachusetts, that have come to 

 our knowledge. 



These cows show a product of more than two pounds 

 per diiy, each, for a period of three months. We think 

 it would be difficult to collect together such a herd. 



STATEMENTS. 



JOnX STONE, Jlt.'S STATEMENT. 



To tJu; Committee 07i Dairy. 



Gentlkmen : I jircscnt for your examination 

 twenty-six pounds of butter, being a sam])lc of two 

 hundred and twenty pounds, made from the milk of 

 four cows, in thirty-nine days, from the 1st of June 

 to the 0th of July. During this time, wc sold 

 eight ((uarts of cream, and used one ([uart of milk a 

 day in the family. We have ascertained that nine 

 quarts of our milk yield one pound of butter, and 

 that one (piart of cream will make a pound of butter; 

 consociuently the jjroducc of the four cows, in thirty- 

 nine days, was e(iual to two hundred and thirty-two 

 pounds, or one and a half pounds a day to eat-h cow. 

 Finding that our milk could be \ised to better advan- 

 tage than in the making of butter, after the 20th of 



July we discontinued making ; and therefore I can- 

 not give an account of butter made in September. 

 From the quantity of milk given by the cows in. 

 September, I am of the opinion that eight pounds of 

 butter a week to each cow, could then have been 

 made. Our cows had pasture feed only. Our pas- 

 ture contains between four and five acres, gravelly 

 bottom — has been ploughed and well cultivated. I 

 have taken pains to select cows of good quality for 

 butter-making. Three of my cows I obtained from 

 Mr. Daniel Buxton, Jr., of Danvcrs, a man who has 

 and docs every thing in the best nunmcr. The 

 mother of this stock was remarkable for her milking 

 properties. They are of the breed called Buffalo, 

 without horns, and above the middling si/e. Two of 

 them have not done so avcU this season as formerly ; 

 and I attribute it to their having been confined too 

 closely during the winter. The old cow became far- 

 row, and was killed at the age of thirteen years, 

 weighing dressed six hundred pounds. I have several 

 young animals of this stock. I am thus particular 

 in stating these facts, because I consider them of tlie 

 first importance in an attempt to establish a good 

 dairy — a point at which I have been aiming for 

 years. 



rrocess of Making. — The milk is strained into tin 

 pans and set in a cool cellar : when the cream is .siiffi- 

 ciently risen, it is taken off and placed in stone pots. 

 We churned twice a week this season. The butter- 

 milk is worked out by hand, without the application 

 of any water, and salted with an ounce of ground 

 rock salt to a pound. 



JOHN STONE, Jr. 



Marblehead, Sept. 26, 1849. 



Remarks. — Our curiosity being awakened by the 

 account given by Mr. Stone, of his cows, wc have 

 learned, on inquiry, that the mother of this stock 

 was purchased by Mr. James Wilson, from a drove, 

 about twenty years since. Proving to bo an excellent 

 cow, her calves wei'c raised and distributed in the 

 neighborhood ; and have uniformly been of superior 

 quality. Many of them, by reason of associating 

 with strangers, have lost their peculiarity of wanting 

 horns, but still have good bags, well filled. Eight 

 quarts of milk from these cows have produced a 

 po\ind of butter; and when well fed, they have 

 yielded sixteen quarts of milk per day. How im- 

 portant is it, when a person wants to have a good 

 dairy, and can find a cow of this description, that her 

 offspring should bo reared ! It is equally important, 

 also, to take care with what animals she comes in 

 contact ; because the character of her offspring will 

 depend very much on the company she keeps. AV^e 

 arc fully persuaded that the milking properties depend 

 quite as much upon the male parent as the female. 



DANIEL PUTNAM S STATEMENT. 



To the Committee on Dairy, 



Gentlemex : A firkin, containing twenty-seven 

 pounds of June butter, a specimen of ninety-four 

 pounds, made from the milk of six cows, in two 

 weeks, averaging seven and five sixths pounds per 

 week for each cow, is forwavded for your taste and 

 judgment. 



For some days, the milk was carefully measured at 

 the time of straining, and it was found to require ten 

 quarts of milk to make one pound of butter. 



The process of making you have known in pre^d- 

 ous years, and I will merely say, that tin jians are 

 used ; cream is kept in large tin jiails ; churned twice 

 a week ; the butter is much rinsed in cold water, and 

 one ounce of salt is allowed to each jjound of butter; 

 the cellar is airy and cool. 



'Hie chief requisitions in butter-making arc known 

 to be, the free and faithful use of soap and hot water 



