WORCESTER SOCIETY. 143 



We keep the milk down cellar except in cool weather, letting 

 it stand from 36 to 48 hours before skimming. 



We strain the milk into a dash churn, churning once a week. 

 The butter is taken from the churn, salted the next day, and 

 worked into lumps. 



I have kept seven pigs, giving them nothing but refuse of 

 dairy. 



I feed nothing but hay in the winter. 



Worcester, Sept. 1851. 



Joseph A. Reed^s Statement. 



I keep four cows, aged 4, 5, 7, and 8. They were turned to 

 pasture about the 1st of May. The pasture was of average 

 quality, and they have had no food except pasturing. 



The cow exhibited is five years old, of mixed Ayrshire, 

 Holderness, and native breeds, and was raised by myself. She 

 calved the 8th day of May. 



For the first nine days of June, she gave 377 1-4 lbs. milk, 

 producing 15 lbs. 15 oz. butter, and in September for the same 

 period she gave 209f lbs. milk, which made 10 lbs. 14 oz. 

 butter. 



Two hundred and sixty-five and a half lbs. butter, and 277 

 1-2 lbs. cheese, (half new milk and half four meal,) was made 

 from the time of turning to pasture till the 10th September. 



I have kept six swine — furnishing them no food save the 

 refuse of the dairy and waste from the house. 



My cows calved March 20th, March 29th, May 8th, and 

 June 15th. 



The family consisted of seven persons until July. In that 

 and the subsequent month it numbered 15 — " which accounts 

 for the small quanity of butter and cheese made from our 

 dairy." 



Milk is strained in tin pans on the lower floor of the house, 

 where it stands from 24 to 36 hours ; it is then skimmed. The 

 cream is kept in tin pans, and churned in a common crank 

 churn — time occupied in churning from 20 to 30 minutes. 

 Butter is taken from the churn — washed in cold water, butter- 

 milk worked out by hand, and 1 oz. table salt added to 1 lb. of 

 butter. 



