ESSEX SOCIETY. 33 



Mrs. Sarah J. Stevens's Statement. 



I have one cow only, and I present a jar of butter, No. 10, 

 made from her milk. We have used milk for our family, 

 about a quart a day, besides making bread twice a week with 

 milk. We have eaten what butter we wanted, besides selling 

 over twelve dollars' worth at from twenty to twenty-five cents 

 a pound. 



The cow has had no feed except what she has obtained her- 

 self on the road, and she has had no particular care, and the 

 latter part of the season, we were very irregular about milking. 

 She averages about twenty pounds of milk a day. 



Andover, Sept. 28, 1852. - 



Caroline J. Ordwaijs Statement. 



I present for inspection one box of June butter, marked No. 

 7, containing eighteen pounds, a specimen of seventy-five 

 pounds, made from the 1st of June to the 9th of July, product 

 of two cows. Also two boxes of September butter, marked 

 No. 8, containing ten pounds each, a specimen of sixty pounds, 

 made from the 13th of August, to the 24th of the present 

 month. From the 9th of July, until the 13th of August, they 

 gave one hundred and seventy-five gallons of milk, appropri- 

 ated to cheese, with other milk. 



The feed of the cows has been common pasture only, until 

 the 15th of August ; since then they have been fed once a day 

 with green corn fodder. 



Process of Making. — The milk is strained into tin pans, 

 after standing ten minutes in the pails, and placed in a cool 

 cellar; skimmed when slightly changed, into stone jars, the 

 whole cream being stirred as any is added. About twenty- 

 four hours before it is churned, it is set in cold water to cool. 

 Churn once a week. As soon as the butter is formed, it is 

 taken out and salted, with ground rock salt, one ounce and a 

 quarter to a pound. In twenty-four hours, it is placed on a 

 pie board and the buttermilk rolled out ; it is then weighed 

 into pound lumps, shaped with clappers, and is fit for market. 



Method of Preserving. — A layer of salt is placed in the 

 bottom of an oaken firkin, and a linen cloth laid over it ; the 

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