PRODUCTS OF THE DAIRY. 311 



WORCESTER NORTH. 



From the Report of the Committee. 



It was the butter, which brought forth the applause of the 

 committee, and which tried their tastes and judgments to the 

 utmost, looking so rich, clean and golden, and at the same time 

 tasting and smelling so sweet and rich. No article of the kind 

 could be produced which could reflect more credit upon tlie 

 producers, and at the same time so try the judgment, taste and 

 conscience of a committee, by its similarity of excellence, as 

 the numerous samples produced at the show of Worcester 

 North. As all the statements of the various makers did not 

 come into our hands, we cannot judge of methods pursued, 

 but must suppose from the facts produced, that they all prac- 

 ticed the very best now known. It is truly most encouraging 

 to witness the great improvement in this branch of husbandry, 

 and we wish all would furnish themselves with one of Mr. 

 Flint's books on dairy matters, in order that they may learn to 

 make more profit from their labors, if they cannot produce a 

 better article. 



The samples of cheese were not numerous, there being only 

 three, and all from one dairy ; and although not esteemed the 

 very best, they were pronounced good, and the wish was uttered 

 that much more of like quality might be produced in the north 

 part of Worcester county. 



Ezra Kendall, Chairman. 



Statement of S. M. Caswell. 

 Butter. — The process by which our butter is made, is very 

 plain and simple. The milk is strained into tin pans, filling 

 them about half full. When the weather is cool the pans are 

 set in a milk-room, on racks instead of shelves ; when it is 

 warm they are set in the cellar on' the ground, where it usually 

 remains from thirty-six to forty-eight hours, according to the 

 temperature of the weather, especial care being taken not to 

 have the cream remain on the milk after it begins to sour. 

 When the cream is taken off it is put in tin pails, and kept in 

 the cellar when the weather is warm, being frequently well 

 stirred, until it is churned, which is usually once in two or 



