THE DAIRY. 291 



Statement of Mrs. Simeon Clark. 



The sample of ten pounds was made from a dairy of four 

 cows. The milk was set in tin pans, from thirty-six to forty- 

 eight hours. The cream is put in tin pails, stirred occasionally, 

 and cliurned twice a week. The buttermilk is thoroughly 

 worked out, salt applied at the rate of one ounce to the pound, 

 and the butter, after standing from twelve to twenty-four hours, 

 is again worked over and lumped for market or family use. 



Amherst, November 15, 1857. 



FRANKLIN. 



From the Report of the Committee. 



In several cases no statement of the manner of keeping the 

 cows was presented, which is necessary in order to conform to 

 the rules of the society and to be entitled to a premium. 



The committee take great pleasure in saying, that they 

 believe the dairy-women of Franklin County can produce as 

 good butter and cheese as those of any other section of the 

 State. 



Two things are indispensable to the manufacture of good 

 butter: 1st, good feed for the cows that furnish the cream: 

 2d, perfect cleanliness in every thing connected with its manu- 

 facture. The manner of washing and salting is important. 

 Great care should be taken to cleanse the butter as soon as 

 churned, from all particles of buttermilk. The finest dairies 

 in western New York are made where they have the best facili- 

 ties for the use of pure spring water. Butter should be salted 

 with the best of ground rock salt, so that the salt should all 

 dissolve and leave a sweet flavor and a pickle as pure as sprijig 

 water. Butter made in this way will keep through the year 

 without souring, and need not become frowy if kept in a clean 

 cellar, excluded from the air. 



Your committee feel great delicacy in presuming to advise or 

 instruct the staid mothers and fair daughters of Franklin, in 

 the science of making good butter. The only apology they can 



