280 HAMPSHIRE SOCIETY. 



When the farmers of the Connecticut valley loill to have 

 such products, with the blessing of God, they will come. 

 For the committee, 



J. W. BOYDEN. 



Mrs. Wm. Merrick's Statement, 

 I herewith present for inspection a sample of six cheeses 

 from a dairy of eleven cows. Process of making. The 

 night's milk is strained into a tub ; to which is added the morn- 

 ing's milk. After having taken from the night's milk about 

 two gallons, turn in the cream and place it in a kettle of scald- 

 ing water. When heated to a temperature of about 90 degrees, 

 add rennet sufficient to bring the cheese in about an hour ; 

 when wheyed off, press about two days, and turn daily till 

 cured. 



Mrs. Oren Williams^s Statement. 

 The milk, when taken from the cow at night, is permitted 

 to stand in a tub for that purpose, until the next morning. 

 Then the cream is taken from it, and warmed with a quantity 

 of milk ; then it is turned back with the morning's milk, and 

 rennet is added to it, after which it is to stand until the curd 

 separates from the whey. It is then scalded, dipped off, per- 

 mitted to drain until afternoon, and then manufactured into 

 cheese. 



