308 MASSACHUSETTS AGRICULTURE. 



the fall they are removed to a cool cellar, packed in straw and 

 occasionally rubbed and repacked. Two of these cheeses are 

 sage. The night previous to making them I pound the sage 

 and soak it in milk until morning. I then strain the liquor 

 into the milk just before I put the rennet in. I use my own 

 judgment as to quantity, varying it as to the size of the cheese. 



West Newbury, September 28, 1858. 



MIDDLESEX NORTH. 



From the Report of the Committee. 



Butter. — As butter is an article of daily use in every family, 

 it is important to ascertain the best mode of manufacture y 

 which can only be done by comparing the different statements 

 of the manufacturers. 



We think the first requisite should be a good cow ; second, a 

 good pasture, and third, a good dairy-woman. We wonder that 

 farmers are not more particular in selecting good cows, as it 

 costs no more to keep a good cow than a poor one. There is no 

 department of husbandry which might be more improved than 

 the dairy. There is a large quantity of poor butter in market, 

 which might as well be of first quality if proper pains were 

 taken. Pastures are too much neglected. The butter made of 

 poor materials cannot be of fine flavor. As to the management 

 of the cream, it is not so necessary that it be kept sweet, though 

 that might be preferable, but not always possible with a dairy of 

 one or two cows. In no case should the hand be applied to the 

 butter, as that gives it an oily appearance. Some consider the 

 iise of cold water essential in cleansing the butter from pa,rticles 

 of sour milk, but we think it might be done without the aid of 

 water, and the butter would be much sweeter and nicer. 



David P. Lawrence, Chairman. 



MIDDLESEX SOUTH. 



From the Report of the Committee. 



In this age of improvement, when so much is said and written 



on the subject, it can hardly be expected that much will be said 



which is new to the farmer, or to the good dairy-woman who 



acts so important a part in the manufacture of butter. Yet a 



