180 HAMPSHIRE, FRANKLIN, AND 



May it become general, through the determination of our far- 

 mers to establish and to patronize agricultural schools. 



BUTTER. 



Mrs. Simeon Clark, Amherst, - - $4 00 



" E. S. Huntington, Hadley, - - 3 00 



" Parsons West, " - - 2 00 



" S. Johnson, " - - 1 00 



CHEESE. 



William Tilton, Goshen, . . - 4 00 



J. W. BOYDEN, Chairman. 



Mrs. Simeon Clark^s Statement. 



I herewith present for inspection a sample of butter from a 

 dairy of six cows, the proceeds of yesterday's churning. The 

 milk is strained into tin pans, where it stands in a cool place 

 from thirty-six to forty-eight hours; it is then skimmed, the 

 cream put in tin pails, and stirred occasionally. Churn twice a 

 week. After ue butter comes, the buttermilk is drawn off, and 

 the churn partly filled with sweet milk, and the butter worked 

 in the churn till most of the buttermilk is out. It is then 

 salted with ground rock salt, about one ounce to the pound, 

 and after standing a few hours is again thoroughly worked 

 over and put m lumps for market, or future use. 



Amherst, OcL 8, 1851. 



Mrs. E. S, Huntington'' s Statement. 

 The milk from which this lot of butter was made, was set in tin 

 pans, and the cream raised without artificial heat. It was taken 

 off after standing forty-eight hours, and put into a tin vessel and 

 slightly stirred at each time more cream was added. The 

 cream was churned at a temperature of fifty-nine degrees, by the 

 thermometer, and worked upon a platform with a brake and 

 paddle. It was salted at the rate of half an ounce to a pound 

 of butter. It was twice worked, and partially salted at each 

 time. 



Hadley, Oct. 7, 1851. 



