HAMPDEN SOCIETY. 181 



Mrs. Elizabeth P. WesVs Statement. 



The milk was drawn from the cows into pails kept clean and 

 sweet ; strained as soon as milked, into tin pans, kept clean and 

 sweet by washing and scalding. The milk stands before it is 

 skimmed from thirty-six to forty-eight hours, the time varying 

 according to the weather; in warm weather standing the shorter 

 time. The cream is churned twice a week ; the butter taken from 

 the churn and washed thoroughly in clean cold water, then salted 

 to the taste, and the salt worked in thoroughly. It then stands 

 fiom twelve to twenty-four hours, and is worked into lumps. 



Hadley, Oct. 7, 1851. 



Mrs. S. Johnsoii's Statement. 



Our process of making butter is this : strain the milk into 

 pans and let it stand from 24 to 36 hours ; then take off the 

 cream, which is not allowed to stand more than three or four 

 days before churning, which is usually performed in 15 or 20 

 minutes, in a common wood churn. The butter is then taken 

 from the churn, the buttermilk worked out, then salted, and 

 after standing a few hours it is again worked and done up for 

 use. The only rule we have for salting is to suite the taste. 



Hadley, Oct., 1851. 



William Tilton^s Statement. 

 Take the milk from the cow, and while the natural warmth 

 remains, add the brine in which a small piece of rennet has 

 been soaked. After stirring well let it stand about one hour. 

 It may then be broken up with a paddle used for the purpose. 

 When the whey begins to rise, dip it off into a strainer and 

 drain it well. After which it may be put into a press to re- 

 main a short time. Then cut in small pieces. Add warm 

 water of such a temperature that you can bear a hand in it 

 with ease. It may remain in this state from ten to fifteen min- 

 utes, then drain it off and cool it to the warmth of the milk. 

 Add salt at the rate of fifteen ounces for thirty pounds of 

 cheese ; stir it well, keep it in the press twenty-four hours, 

 except the time which is spent in turning, which probably will 



