DAIRY PRODUCTS. 227 



measure of valuable information, but may also increase its 

 usefulness. 



And then the methods of manufacture should also be more 

 fully given, as, where is the milk kept? how is the cream pre- 

 served ? what churn is used ? whether the butter is washed or 

 not ? how is the butter worl^ed — whether with any kind of 

 worker, hand or paddle ? — in fact everything relating to the 

 entire process, and then these statements will be valuable 

 references to all who take an interest in this important mat- 

 ter. We found upon an examination of the statements that 

 scarcely any allusion was made to any of these things; but in 

 the matter of salting there was great diversity of practice. Some 

 using one ounce per pound, others somewhat less, while one 

 used only one-half ounce per pound ; and yet we found the 

 results nearly the same. Now, what was the kind of salt used, 

 in what condition and how applied, is what we all want to 

 know ; for if one-half will do as well as the whole it is a fact 

 worth knowing by the farmers. For what is wanting most of 

 all here as elsewhere is knowledge ; and what one has acquired 

 that should he be made to communicate to others, that they 

 may be partakers of his joys and profits. 



There are other matters to whicli we would like to call the 

 attentionof the society and of individuals ; but we must leave 

 them unsaid, trusting that the future may disclose all that need 

 be said on this most delicious subject. 



* S. Barber, Chairman. 



MIDDLESEX. 



Statement of Mrs. John S. Keyes. 



Tlie twelve pounds of butter done up in pats for the table and 

 stamped with a pine-apple mould, was churned to-day. The 

 cows are Jersey, and have had, since last May, only common 

 pasturage, on a sandy hillside, with an occasional feed at night 

 of green cornstalks, but' no meal, shorts or grain of any kind 

 whatever. The milk is set in flin pans, into which it is strained 

 directly from the tin milk-pail, in the milk cellar. This is in the 

 north-west corner of the house cellar, with stone and brick walls, 

 and measures about ten feet in leiigth by seven feet in width 

 and height. It has but one small window, a foot square, facing 

 west, and an opening in the door opposite for ventilation, cov- 



