S6 



NEW ENGLAND FARMER, 



Aug. 21, 1829 



Furllier eMnicti/rom tlit I'jmplM of Hit Hit" AgrKultural 



COL. N EWELl's "sTATEM KNT. 



Dttcription of the process of makinf; tht Chttst of 

 Vie subscriber, a sample of lehich u-as rxhibiteJ til 

 tht Caltlt S/.oir, at ff'esl .Vticbury, Sept. 25//i, 

 1828 ; and also an account of the number and 

 as^e of the cows, and the manner ofketpin<^ them. 

 I hnvc (ifti.'Cii cows in milk : — one, two jfiirs 

 old ; iwo, three years old — and the remainder 

 from four to fourteen. They are fed in winter, 

 and umil about two or three weeks of the time of 

 llieir ilro|)|>ing tlicir calves, on Halt and fresh 

 meadow hay ; after which time they have a full 

 supply of English hay, until turned to pasture, 

 vrliicii is about May 20th. The pastures arc tol- 

 erably good, and in addition to this tlicy have the 

 top sialks of five or six acres of corn foil to tliem 

 daily, from the time the corn is in milk until the 

 stalks become dry. They are not turned into the 

 fields until about the first of October. 



My cows have given a less quantity of milk 

 this season than usual, owing, not to a lack of 

 feed, but to the great number of flics, or some 

 other unknown cause. Not one has suffered from 

 garget or any apparent disease. It is estimated 

 we have used iti the family, at least the milk of 

 three cows, as they will average — the workmen 

 have eaten milk for luncheon, forenoon and after- 

 noon, and most of the time for supper. 



The cheese, from the time of turning the cows 

 to pasture to the fust of July, average 2.5 lbs. ; 

 through the month of July 22 lbs. ; from the first 

 of August to Sept. 25th, 18 lbs. They now 

 weigh green, 20 lbs. One day's milk set for but- 

 ter gave 8j- lbs., after being worked. It was 

 thought the quantity of milk tlii.s day was rather 

 less than usual. From several experiments we 

 find a gallon of milk makes one jjound of cheese. 

 The milking is soon accomplished, as no one milk 

 more than three or four cows. 



The milk at every milking is strained into a tub, 

 and immediately the rennet is put in and gently 

 stirred until it is thought well nii.xed with the 

 milk. About one gill of rennet is considered a 

 suitable quantity to a cheese of 2.5 lbs. Tl 

 curil will be fit to break in about one hour. 

 After breaking up, it is left to settle about half an 

 hour — when the curd is gently dipped out into 

 the cheese basket to drain, and the night's curd 

 remains in the basket iluring the night. We are 

 generally two hours or more in gelling it thorough- 

 ly drained before scalding. It is allowed to lay 

 half an hour after the scalding whey is turned on 

 tho curd — when it is again dipped into the cheese 

 bosket, and thoroughly drained, before salting. 

 About three gills of fine bag salt is allowed to 25 

 gallons of milk, with otie tcas|)oonfull of saltjietre. 

 After the cunl has become cool it is pressed 

 iwentyfour hours, and after being carried to the 

 chambi^r, is turned regularly twice a tlay for a 

 month or six weeks, after that once a day. 



The above statement is perhaps more particular 

 llian is necessary, but I have been thus minulc 

 in order that others may im|)rove upon the ipialiiy 

 of my cheese by expc imcnting upon tho above 

 receipt ; and to imluc , those who aro far befiire 

 mi.' to publish a pa licuhir account of their process, 

 that idl may have the benrfit of other inqirovc- 

 mciits which ore iiecessarv and practicable. 



MO.-^KS .NEW K 1,1,. 

 Tl) the (Chairman of the C'onuuiltoc on the 

 Dairy. 



H'ulMcwbun/, Oct, 11, 1828. 



Essex, ss. Oct. 15, I82S.— Then the afore- | 

 said Moses Newell made oath that the above stale- 

 it by him subscribed, according to his best 

 knowledge is correct, before me, 



E. hills, Justice of the Peace. 



MR RICHARD HEATH'S STATEMENT 



Of the produce and management of his Dairy. 



To TUK ('OMMITTEK : 



(iK.N-rLF.ME.N — 1 have thirteen cows — three of 

 them 13ycors old — four, 9 years old — two, 8 

 years old — two, 4 years old — two, .3 years old — 

 all of our native breed. They are fed, from the 

 lime they go to the barn in the autumn until the 

 1st of March, with the.corn fiidder, salt hay, and 

 fresh meadow hay — From March until they go 

 to pasture, they are fed with English hay. 



The quantity of cheese made the past season 

 is as follows, viz: — 



In June, 30 cheeses, averaging 29 lbs each. 



July, 31 ' ' 24 lbs ' 



August, 30 < ' 19 lbs ' 



Sep'r, 25 ' ' IG lbs ' 



It takes a gallon of milk to make a pound of 

 cheese. 



It) the making of cheese, it is first necessary 

 that great care should be taken, to have all the 

 vessels into which the milk is put, or which are 

 used in the process, jierfectly sweet aiul clean. 

 The milk when taken from the cows is immedi- 

 ately strained into a tub together. A sufllcient 

 quantity of rennet is put to it, to turn it to a curd 

 within one hour and a half — the ctird is then 

 broken up. The curd from the night's milk we 

 let remain until morning, when it is mixeil with 

 the curd of tho morning's milk. It is then drain- 

 ed very dry, considering this of much consequence 

 in preventing an unpleasant flavor to the cheese 

 when dried. We then heat a proper quantity of 

 whey to cover the curd, and let it lie from 1-5 to 

 20 minutes, when it is again dipjied off into the 

 basket, and drained ; — it is then salted, with about 

 one table spoonful of salt to eight quarts of milk ; 

 it is then put into a little machine and broken up 

 fit to press — after standing about 24 hours, and 

 being twice turned, the cheese is then carried into 

 a close dark room, where it is swathed while 

 green, and afterwards daily turned and rubbed. 

 Great care is taken to prevent the flies entering 

 the room. 



1 am respectfully yours, 



RICHARD IIE.ATII. 

 ft'est .Xeu'bunj. Oct. 20, 1828. 



ABRAHAM DOW'S STATEMENT. 



.Iccount of the produce of the Dairi/, on tht farm of 

 .Virnham Don; of M'esl ,\'ewbunj, from May 20//i, 

 to.Srpl.2\th, 1828. 



From .May 20tli to June 1st, three cows 



.Amount of butter churned 



I'roin June 1st to June 1 Itli, four cows: 



Aiiiouiil of butter churned 



June 1-lth began to make cheese. 



From June 14tli to Sept. 1st, five cows: 



Amount of butter churned 



From Sept. 1st to Sept. 2 Ith : 



.\mount of butter churned 



Weight of the milk in the best of the feed 

 112 lbs. per day. 



From the last of July to this time it aven 

 about 60 lbs. 



In the above account the milk of one 

 ought to be included, who has not averaged 

 a quart per day, and whose calf was killed July 



-Age of the cows — from eight to thirteen y 



Breed of tho cows — common breed of ce 

 hght red color. 



.Mode of feeding — pastured wholly. 



.Mode of making butter — .Milk kept up stall 

 earthen pans, suflTered to stand four nieaU ; ch 

 ed once in three or four days — 7 ounces of 

 are used to every 10 lbs. of butter, and the cr 

 is suited in the hottest weather, to prcven 

 turning bitter , — let the butter stand 24 In 

 and then work it over. 



ABRAHAM DO\ 







Id' 



lbs. 

 36 



82 1 3 



Total of butter 



M.Ik sold, besiiles what was inai 

 family consisting of eight, 25 gallons. 



Wright of cheese, (two meal,) mailo from June 

 14th to Sept. 1st, (weighed Sept. 20th,) 439 lbs. 



EDWARD TOri'AN, Jb's STATEMEN 

 Jrconnl of the produce of the Dairy, on the 



of Eda-ard Toppan, jr. of .Wuburyporl, 



.May 20, to Sept. 25, 1828. 

 From May 20lh to July Isf, amount of b' 



churned, 27 lbs. per week, - - ItJi 



July 1st, began to make cheese. 

 From August 10th to Sept. 25th, amount 



of butter churned, 18 lbs. per week, 117 



Total amount of butter, - 27£ 



Milk sold— 20 gallons, besides what was i 

 use of ill a family of six persons. 



Weight of cheese, (two meal,) from July I 

 August lOlh, 246 lbs. 



Age of the cows — one 14 years; one 10 y 

 one 6 years ; two heifers, two years oM 

 April, of small size, which were bought in Fi 

 ly, 1827, for IS dollars each. Their winter 

 ing was meadow hay, until they calved — (»• 

 that time to May 21st, they were fed with Ed W 

 hay — from .May 21st to Sept. 25th they 

 pastured in common i)asture, and have not 

 supplied with one pound of fi>od of any 

 since turned into the pasture. They are our 

 tive breed of cattle. 



Mode of making Butter. — The milk is kc] 

 earthen |)ans, up stairs, excejit in extreme 

 weather, when it is set in the cellar, and perm 

 to stand as long as the milk remains sweet, 

 night previous to churning, the stone pot con 

 ing the cream is set out of doors in a tub of 

 water — the churn is also set out ami filUil 

 water. The churning is performed early ir 'f' 

 morning, in tho wannest of the weather, 

 butter is washed in colil water from two t< 

 times, w hicli not only hanlens it but improve 

 flavor. It is then worked over from two to 

 limes, to extract the buttermilk, which is ven 

 portaul to prevent it from growing rancid, 

 butter should be washed before it is salted, 

 which we have no particular rule — it neeiliii; 

 most suit in the hottest weather, varying 

 quantity to llio |iound to suil the taste o 

 purchaser. 



Receipt for buUer to keep Ihrotigh the trinter.- 

 8 Wis. of butler put 6 ounces of siilt ; wo 

 until the buttermilk is entirely separated 

 tlip butler; pack it in n tight firkin that will 

 elude the air; between each laying or cliiu 

 put a liiin layer of salt ; keep il up stnii-s, ai 

 will keep perfectly sweet from October until J 

 EDWARD TOITAN, J J 



