38 



NEW ENGLAND FARMER. 



in the cleansing of the vessels used, and the separa- 

 tion of the buttermilk from the butter, after churn - 

 int^, with the hands ; how far we may have been 

 successful in the sample before you, remains (in part 

 at least) for your decision. 



The feed of the cows at the time the butter was 

 made, was nothing more than a common pasture. 

 Very respectfuUv yours, 



DANIEL PUTNAM. 



Banvehs, Scpf. 26, 1849. 



Hem.vuks. — We were quite surprised when we 

 found that, by tlie tas'inj process, Mr. Putnam's butter 

 had not secured favor ; and can only explain it upon 

 the maxim that " the best may miss it sometimes." 

 "We certainly know that Mrs. Putnam and her 

 daughters have often been successful in presenting the 

 very best of butter. Our respect for their manage- 

 ment of the dairy is equal to that of any other. "We 

 perceive that they apply water in getting out the but- 

 termilk : ])ossibly this may explain why their butter 

 fell behind the butter of those to which no water 'vyas 

 applied ; and possibly the fault may have been in the 

 imperfect taste of the judges, of which their state- 

 ment has a slight indication of fearful apprehension. 



ELIJAH pope's statement. 



To the Committee on Dairy. 



Gentlemen : I offer for your inspection a jar of 

 June butter, containing twenty-five pounds, being a 

 specimen of one hundred and twenty-seven pounds, 

 made from the milk of four cows, from the 1st of 

 June to the 5 th of July. 



Also, three boxes of September butter, containing 

 twenty-two pounds, being a sample of four hundred 

 and forty-five pounds, made between the 24th of 

 May and 21th of September, from the same cows, 

 with the addition of the milk of a two-year-old 

 heifer, since the 23d of Juno. 



Their feed has been common pasture, until the 20th 

 of August ; since that time, green corn fodder once a 

 day. 



Process of Making. — The milk is strained into tin 

 pans ; it stands in a cool cellar from thirty-six to 

 forty-eight hourS, when the cream is taken off, put 

 into tin pails, and stirred every day. 



We churn once a week. During the warmest 

 weather, the cream is placed in the well, from twelve 

 to twenty-four hours before churning. After it is 

 churned, the buttermilk is thoroughly worked out, and 

 the butter is salted v.'ith three fourths of an ounce of 

 ground rock salt to. the pound. After standing six 

 hours, it is again worked and weighed, each pound 

 separately. ELIJAH POPE. 



Danvehs, Sept. 20, 1849. 



CHAllI.ES p. PBESTON'S STATEMENT. 



To the Committee on Dairy. 



Gentlemen : I offer for your examination one 

 pot of June butter, containing twenty-seven pounds, 

 being a specimen of two hundred and eighty-eight 

 pound-, made between the 1st of June and the 9th 

 of July, fom the milk of five cows, and four heifers 

 three years old, all of native breed. 



Also, two boxes of September butter, containing 

 twenty-eight pounds — a sample of seven hundred 

 and eighty-six pounds made between the 20th of 

 May and 24th of September, from the milk of the 

 same cows. 



The cows have had common pasture feed until the 

 1st of August, when we commenced feeding with 

 corn fodder, once a day. 



Process of Making. — The milk is strained into tin 

 pans, and placed in the cellar, where it stands from 

 twenty-four to thirty-six hours ; it is then skimmed, 

 and the cream put in stone jars, and set in a vault 



made for the purpose. Churn twice a week. We 

 are very particular to work every particle of the 

 buttermilk out, and salt with one ounce of rock salt 

 to the pound. 



CHAS. P. PRESTON. 

 North Danveks, SejJt. 25, 1849. 



NATHANIEL FELTON'S STATEMENT. 



To the Committee on Dairy. 



Gentlemen : I present for your examination 

 twenty-six pounds of butter made in June, and 

 twenty- seven pounds of butter made in September, 

 as samples of eight hundred and eighty-four pounds, 

 made from the milk of eight cows and a heifer, in 

 four months, from the 24th of May to the 24th of 

 September. One of the cows has been in milk thir- 

 teen months. We have used milk in the family for 

 ten persons, and regularly sold two gallons on each 

 Saturday. Annexed is a statement of the quantity- 

 made each week. The cows had common pasture 

 feed until the middle of August ; then for a fortnight 

 I gave them shorts, and continued to feed them Avith 

 corn fodder while their feed was short in the pasture. 

 I consider good pasture feed, with good spring water, 

 the very best supply for the making of good butter. 

 When this fails, I supply the vacancy with other 

 things, that can be obtained with least inconvenience. 



Process of Making. — The milk is strained into tin 

 pans, and placed in a cool cellar, where it stands from 

 thii-ty-six to forty-eight hours, when the cream is 

 taken off, put into pails, and stirred daily. We churn 

 once a week. During the warmest weather, the 

 cream is hung in the well about twelve hours before 

 churning. After the butter comes, the first thing to 

 be done is to work out the buttermilk. This is done 

 by hand, without the application of any water — be- 

 lieving such application to be no benefit, and in some 

 respects injurious. About one ounce of best salt is 

 usually applied to a pound, varying in some measure 

 according to the condition of the butter, to be deter- 

 mined by the taste of the person working it. After 

 standing about one hour, it is worked over a second 

 time, and then weighed, each pound separately. 

 The June butter was preserved by the ajiplication of 

 a strong brine, made of common fine salt. I consider 

 that I have used about the milk of eight cows through 

 the season, for the making of butter, and that their 

 average yield has been about one pound of butter a day 

 to each cow.* I find a great difference in the milk of 

 different cows, in the making of butter ; and in select- 

 ing cows for this purpose, make a point of ascertain- 

 ing their butter-making qualities, by actual experi- 

 ment with their milk. 



NATHANIEL FELTON. 



Danvers, Sept. 2G, 1849. 



* Weekly Account of Butter made. 



Jlay 24th 40 pounds. 



" 31st 50 



June 7th 50 " 



14th 67 



21st 55 



" 28th 56 



July 5th 58 " 



12th 52 



10th 45 



26th 45 



August 2d 40 " 



9th 40 " 



« 16th 42 " 



" 25th 41 " 



" 30th 43 " 



Sept. 6th 42 « 



18th 41 " 



" 20th 42 " 



" 24th 35 " 



Amounting to 884 " 



