34 



ESSEX SOCIETY. 



butter is then put in and several thicknesses of linen cloth laid 

 over it, covered with salt, and placed in a cool cellar. 

 West Newbury, Sept. 28, 1852. 



Nathaniel Felton's Statement. 



I present for examination, twenty pounds of September but- 

 ter, marked No. 12, being a sample of seven hundred and 

 seventy-nine pounds, made from the milk of seven cows, from 

 the 20th of May, to the 15th of July ; after that, of eight cows 

 till the 20th of September, having used milk in the family for 

 eight persons. The cows had common pasture till the 1st of 

 August, and were then fed with corn fodder till the present 

 time. 



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

 and placed in a cool cellar, where it stands from thirty-six to 

 forty-eight hours, when the cream is taken off and put into tin 

 pails and stirred daily. We churn once a week. During the 

 warmest weather, the cream is hung in the well about twelve 

 hours before churning. After the butter comes, the first thing 

 is to work out the buttermilk, which is done with the hands, 

 without the application of any water, believing it to be of no 

 use. We use about an ounce of the best salt to the pound, 

 varying in some measure according to the state of the butter, 

 to be determined by the taste of the person working it. After 

 standing about an hour, it is worked over the second time and 

 then weighed, each pound separately. 



WEEKLY ACCOUNT OF THE BUTTER MADE. 



7991 



Danvers, Sept. 28, 1852. 



