MILCTI COWS. 333 



ficiency by extra feed of meal and corn fodder. I feed all my 

 whey to my cows. I let them run dry four months, and during 

 this time I give them no extra feed, always keeping salt before 

 them. 



Process of making Cheese and Butter. — At night the milk 

 is strained into tubs of twenty gallons each. During the warm 

 weather I use cans holding about fifteen gallons each, filled 

 with ice or cold water, and put one into each tub of milk. In 

 the morning the cream is taken off the milk, and the morning's 

 milk is added to it, which warms it sufficiently to receive the 

 rennet. In thirty minutes it is stirred up; then the whey is 

 dipped off. It is heated to one hundred degrees for scalding 

 the curd, and then stands thirty minutes longer ; the whey is 

 then drained off and stirred thoroughly, and then salted with 

 one common tea-cup full of salt to sixteen pounds of curd, and 

 put into the press. In four hours it is turned, and pressed 

 twenty hours longer ; then put on the shelf, dressed and turned, 

 until fit for market. 



One process for making butter is this : After the cream is 

 taken from the milk it is put into a stone jar, and kept in the 

 ice house or cellar, and churned as often as once a week. Af- 

 ter the butter is taken from the churn it is rinsed in cold water 

 to get out the buttermilk, and then worked over three days 

 in succession, properly salted. It is then ready for use or 

 keeping. 



Lanesboro', October 2, 1854. 



Statement of S. W. Lincoln. 



The six cows presented for your examination were bred and 

 raised by myself and others in this vicinity. They are what 

 we call the "natives/' crossed a little with English blood. 

 They dropped their calves from the 10th of April to the 22d 

 of -May. Below you will find their ages, and the average 

 amount of milk each cow gave per day for seven days, com- 

 mencing the first day of June and September : — 



